Sunday, October 24, 2010

Pumpkin Fudge (or Truffles)

I like pumpkin fudge; not often, but about once a year, in the fall it sounds good. We used to make it at a fudge shop where I worked during college.

1 C sugar
1 C brown sugar
½ C butter
1 C pumpkin purée
18 oz white chocolate*
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
½ tsp salt
1 tsp vanilla
graham cracker crumbs (for rolling truffles)

In saucepan combine sugars, evaporated milk, butter and pumpkin purée. Bring to a roiling boil over medium-high heat; boil for 5 minutes, stirring constantly. Remove from heat; immediately add chocolate and spices, stir until chocolate is melted and mixture is smooth. Fold in vanilla. Pour into lightly greased 9x13 pan. Let cool (or chill in frig) until set.

To make truffles...scoop and roll into 1" balls. Chill again, if needed; roll in graham cracker crumbs.

* White "baking morsels" are easy to come by in any grocery store. White "chocolate" isn't as available. Check the label and look for cocoa butter. I find it - in 'chip' form at Trader Joe's, but only off and on.

No comments: