pumpkin macadamia fudge

Pumpkin macadamia fudge- aka Fall that melts in your mouth.

Pumpkin fudge has been on my list for a few weeks now, and one morning, (actually… this morning) I made it. It was my breakfast also. But, I promise to eat all my veggies later.

Wait… Oktoberfest is tonight. Hmmm. I’ll eat all my cabbage, then. That’s a veggie, anyway.

It’s nice to be able to justify things like that.

The original recipe called for pecans. Which, I am sure would be awesome- but, I happened to have macadamia nuts on hand. So, I finely chopped them and added them in lieu of the pecans.

A few pointers if you’re planning on making this:

1) PREPARE your pan 1st! I have made fudge in the past, and my pan wasn’t ready. Not good.

Tip #2: See that silicon spatula? Make sure it’s heat proof. Mine is.

Tip#3: When you are ready to mix in your chips, nuts and marshmallow cream, use a sturdier implement. Don’t mix it with your flexible spatula.

Tip#4: Use a candy thermometer, and yes… it takes forever for it to reach 234°F

Another tidbit: You’ll smell like a Fall scented candle all day, so don’t plan on wearing perfume.

Trust me- I’m very fragrant right now.

Later tonight, I will be smelling like a Fall scented candle made in Germany.

These babies melt in your mouth. Literally. Well, you have to chew the nuts a bit.

I don’t want anyone to choke, you know. 😉

Unless you’re that person that honks from 3 cars back as soon as the light turns green… well, then… nah…. I don’t want you to choke, either. I want to choke you.

Just kidding, sort of.

pumpkin macadamia fudge

Recipe Type: dessert

Author: michelle Keith

Ingredients

2 cups sugar
1 cup packed brown sugar
1 1/2 sticks butter
2/3 cup evaporated milk
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup pumpkin puree
2 cups white chocolate chips
7 oz jar of marshmallow cream
1 cup finely chopped macadamia nuts
1 1/2 teaspoons vanilla (or maple) extract

Instructions

Line a 9×13″ pan with foil.
In a large saucepan combine both sugars, milk, pumpkin, butter and spices.
Bring to a full boil over medium high heat, stirring constantly.
Continue to boil and stir until mixture reads 234 on a candy thermometer. (soft-ball stage)
QUICKLY stir in the marshmallow cream, chips, and nuts and vanilla.
Stir until chips are melted.
Spread on to prepared pan, and allow to cool 2 hours.
Cut into 1″ squares, and store in the refrigerator.