Pumpkin Spice Fudge Recipe #PumpkinSpice

 

I LOVE the Fall! Like seriously love it!! The weather, the food the clothing, the holidays, ALL of it! To celebrate the 1st day of October I made Pumpkin Spice Fudge. I use a simple recipe that I have adapted over the years of making fudge. Fudge making is a family tradition that my Mom has inspired me to share with my family. My fudge is a marshmallow creme based recipe. I love the smooth rich texture that using the Jet-Puffed gives to a recipe.

RECIPE:

3 Cups of Sugar

1 Tablespoon of pure Maple Syrup

3/4 Cup of Butter (1 1/2 Sticks)

2/3 Cup of Evaporated Milk 

1/2 Cup of Pumpkin Puree

1 Tablespoon of Pumpkin Pie Spice

2 Cups of White Chocolate Chips 

1 jar (7 oz.) Marshmallow Creme

Instructions

1. Grease a pan with butter to make the fudge easier to cut out to serve. I used a 10x14 pan since I was looking for smaller pieces of fudge, if you want it thicker use a smaller pan.

2. Put sugar, maple syrup, evaporated milk, pumpkin, butter and pumpkin pie spice in a saucepan. Bring to a full boil over medium heat. Stir constantly!!! (You will burn the sugar in the fudge if you let it sit and reach a boil) When it reaches a boil, keep stirring for 5 minutes or until your candy thermometer reaches 230 degrees.

3. Take the mixture off the heat and immediately add the white chocolate chips and marshmallow creme. Stir until all the chocolate chips are melted and the marshmallow creme is incorporated. 

4. Pour the mixture into your greased pan and let cool for about 2 hours. Cut into 1 inch pieces and serve. Store in covered container in the fridge. 

TIPS: I slice up the butter and chop up the white chocolate chips to make them easier to melt.

Pumpkin Chicken Chili Fall Recipes #pumpkin #recipes

I know that pumpkin may sound like an odd ingredient to put into a chili recipe. But this chili is perfect for Fall night dinner, and certainly makes use of the stray can of pumpkin left over in the pantry.

No worries of your chili tasting like pumpkin pie, it won't, it will be unusual though, and I mean that in the best way.

This is the first time I have made Pumpkin Chicken Chili, but it certainly won't be the last. My family loved it, and the next time I make it, I'll make a double batch, and freeze half for another dinner.

I used chicken thigh meat instead of chicken breasts because I like the more flavorful dark meat. And it's less expensive, too.