Sunday, October 13, 2013

Sunday Sweets - Thanksgiving Fudge!

Our family celebrated Thanksgiving on Saturday.  Every year we take alternate having it before or on Thanksgiving day so that everyone can celebrate with the family members of the husband or wives family as well.    This year it was our turn to do it before Thanksgiving.  My mom and dad couldn't make it as they had previous plans that they couldn't break, and my son and his family didn't come because their van broke down.  So the whole family wasn't there but it was still nice to see my sisters and their families. Dinner was awesome as usual.  Everyone in my family can cook quite well so dinners are usually a gourmet treat!  We ate the traditional Thanksgiving feast - Turkey, stuffing, mashed potatoes, gravy, corn, buttered buns, broccoli, turnip casserole, squash, veggies & dip, a pickle tray, a cheese tray and of course pumpkin & apple pie with whipped cream or ice cream or both lol! 

I made a few tasty things to take but the one that got the most raves was my Thanksgiving Fudge.  This is by no means low-carb or "no white".  I allowed myself a few pieces to try and it's nice to take a break every once in awhile but I really had to watch my sugar and take some extra insulin.  I didn't go over board, however I certainly am paying for it today.  Friday & Saturday were pretty much completely "off program" and today I feel very weak and extremely tired.  My sinuses are completely plugged up and I feel like I am getting a cold all over again.   I'm pretty sure most of what I am feeling is from eating "whites" and sugar.  Some of it however is just from all the running around I've been doing over the past week.  It tends to catch up with you after awhile.  Either way, I am feeling extremely run down at the moment.

For those of you who can eat sugar and love fudge this is an awesome, awesome recipe.

Thanksgiving Fudge

2 cups granulated sugar
1/2 cup brown sugar packed
3/4 cup butter
2/3 cup evaporated milk
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup pumpkin puree
2 cups orange candy melts
1 jar marshmallow fluff 
1 teaspoon vanilla extract
1 teaspoon almond extract

1 cup pecan pieces
1 tablespoon brown sugar
1 teaspoon cinnamon
1 tablespoon butter melted

Mix the cinnamon, brown sugar & butter together.  Add the pecans and toss until well coated.  Place on a cookie sheet in a 350 degree oven and toast.  Watch them closely because they will burn fast!  When they look nice and golden brown pull them out and cool in the fridge while you make the fudge.

1. Line a 13x9 pan with tin foil 
2. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spices in a large saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil and stir constantly (I used a wire whip)  for about 10 minutes or until candy thermometer reaches 240º F.
3. Stir in candy melts & marshmallow fluff.
4. Add the extracts & 1/2 the pecan pieces and stir until well combined.  
5. Pour into prepared pan and spread out with a spatula or the back of a large spoon. Sprinkle the top with the remaining pecan pieces and gently press into the top of the fudge.  This starts to set quite fast once it starts to cool so steps 3-5 need to be done quite quickly.
6.  Let the fudge cool completely on the wire rack, before placing in the fridge.

If you are going to use the fudge right away.  Just pull the whole big hunk out with the tinfoil and cut into small squares (about 1 inch x 1 inch).  If you aren't going to use it right away it should be left whole until ready to cut.  Wrap it in tinfoil, then in plastic wrap a couple times to keep the air out.  If you are using within a week you can store it in the fridge and it will remain nice and fresh.  Freeze it if you are using beyond a week.  You can just thaw on the counter for about an hour and then cut into squares.  I bought some of those little wrappers that look like mini cupcake wrappers from the dollar store and placed my fudge squares in those before placing on a tiered serving tray.  The wrappers had a nice fall scene on them so it looked quite pretty. Store fudge in an air tight container and it will last for a few days at room temperature.

This fudge turns out every time. It's smooth and creamy and very yummy!  As with all fudge it's also very sweet.
COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F

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