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19
October
Pumpkin Pie Fudge
Pumpkin Pie Fudge
Ingredients
- 500g Caster Sugar
- 500ml Double Cream
- 150g Pumpkin Puree
- 30g Unsalted Butter
- 120g White Chocolate (chopped)
- 2 teaspoons Pumpkin Spice Mix
Directions
1. | Line a 9"x9" tin with cling film or foil and spray with spray oil or rub with butter |
2. | Place a large pot over a medium heat and gently melt the sugar in the cream |
3. | Once the sugar has completely dissolved, stir in the pumpkin puree, whisking if necessary to ensure no lumps remain |
4. | Turn up the heat until the mixture boils, then reduce the heat to about medium, and boil until it reaches the 'soft ball' stage, or 235°F / 113°C on a sugar thermometer, stirring occasionally to ensure it doesn't burn at the bottom of the pot |
5. | Turn the heat off, and move it off the heat. Allow it to cool to 110°F/43°C then add in the chocolate and spices. Beat until the chocolate is fully mixed and the fudge mixture looses its shine and starts to appear dull and slightly paler |
6. | Working quickly, transfer the mixture to the baking tin, and smooth down with a silicone spatula or back of a metal spoon |
7. | If you want to decorate the top with sprinkles, sprinkle the topping of choice then lay over some clingfilm. Cover the clingfilm with a clean tea towel, then using the base of another baking tin the same size or smaller, press the topping evenly into the fudge |
8. | Remove the towel, and carefully remove the top clingfilm. Leave at room temperature for several hours to fully cool before removing from the tin to a chopping board. Cut into bite size pieces and try not to eat all at once |