Intensely rich fudge made with pumpkin

RECIPE FINDER

September 15, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Brenda J. Gregory of Fayetteville, N.C., is seeking a pumpkin-pie fudge like that she purchased at a craft fair in Fayetteville in early November.

Letta Drake of Lowell, Ariz., responded with tester Laura Reiley's choice.

Recipe requests

William J. Maurer of Canton, Ohio, is seeking a recipe using red beets. "I can't eat leafy vegetables and would love one or some recipes for this."

Sandra K. Green of Millersville briefly wrote: "I would like a recipe for homemade ravioli with meat."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Pumpkin-Pie Fudge

Makes 4 dozen to 5 dozen small pieces

butter or margarine for pan

1 1/2 cups granulated sugar

2/3 cup evaporated milk

1/2 cup mashed pumpkin (canned)

2 tablespoons butter or margarine

1/4 teaspoon salt

1 1/2 teaspoons pumpkin-pie spice

1 package (12 ounces) vanilla-flavored baking chips

2 cups miniature marshmallows

1/3 cup chopped nuts (optional)

1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt and pumpkin-pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts, if desired, and vanilla. Pour into an 8-inch-square pan that has been lined with foil and greased. Chill until set. Cut into small squares to serve. Cover and store in refrigerator.

Tester Reiley's comments: "The marshmallows and vanilla baking chips dissolve entirely, so if you want a smooth fudge, don't add the nuts. I personally think the nuts add textural interest and somehow cut the intense richness and density of this orange-beige fudge.

"Don't use the mashed pumpkin that has already been spiced [or omit the pumpkin-pie spice] and don't use organic pumpkin [too watery and too many little pumpkin strings]. Be sure and use a large saucepan - the mixture `spits' a little as it boils."

Per 1 piece: 62 calories; 1 gram protein; 2 grams fat; 1 gram saturated fat; 10 grams carbohydrate; 0 grams fiber; 1 milligram cholesterol; 34 milligrams sodium

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