3 ⁄4 cup butter
2 cups sugar
1 cup firmly packed brown sugar
2 ⁄3 cup evaporated milk
1 ⁄2 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 (11 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1 ⁄2 teaspoons vanilla extract
In a heavy saucepan, combine the first 6 ingredients (butter, sugar, brown sugar, evaporated milk, pumpkin, pumpkin pie spice); cook mixture over medium heat.
Bring mixture begins to a boil, stirring constantly. Boil mixture until candy thermometer reaches soft-ball stage (234-243 degrees). It’s best to use a candy thermometer but if you don’t have one you can boil the mixture until it gets foamy and once it’s foamy boil for an additional 4-6 minutes.
Remove pan from heat; stir in chocolate chips until melted. It’s important to remove it from the heat so that the chips don’t get overheated and turn grainy.
Add the marshmallow cream, pecans, and vanilla and stir to combine well.
Pour into a buttered 13×9 inch baking pan; cool to room temperature.
Cut into squares; store in the refrigerator in an air-tight container. I like eating it at room temperature.
2 cups sugar
1 can (5 ounce size) evaporated milk
1/3 cup milk
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
broken nuts (optional)
Line an 8x4x2-inch loaf pan or 8×8 pan with foil, extending foil over edges of pan. Butter foil; set aside. Butter the sides of a heavy 2-quart saucepan.
In saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes). Immediately remove saucepan from heat.
Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110 degrees F, lukewarm (about 55 minutes).
Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Do not over-beat. Immediately spread fudge into the prepared pan.
Score into 1-inch squares while warm. Top each square with a piece of nut, if desired. When candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store, tightly covered, in the refrigerator.
1/2 cup butter
2 tablespoons heavy whipping cream
3/4 cup eggnog minus 2 tablespoons
2 cups sugar
10-12 ounces chopped white chocolate (chips are fine)
1 jar Marshmallow Creme (7 ounces)
1 /2 teaspoon nutmeg
2 teaspoons vanilla extract
Line a 9 x 9 pan ( 8 x 8 works too) with foil, then butter foil well. Set aside.
Combine butter, eggnog, cream and sugar in a heavy medium saucepan. Bring to a boil over medium heat stirring occasionally Once boiling, reduce heat a bit and using a candy thermometer, continue cooking until temperature reaches 234 degrees (soft ball stage) remove from heat, stir in white chocolate. Continue stirring until chocolate is completely melted and blended in. Add in Marshmallow, nutmeg and vanilla.
Stir till smooth. Spread into prepared pan.
Garnish with a bit more nutmeg if desired. Let cool at room temperature completely before removing from pan and cutting into squares. Store at room temperature for up 2 a week or in refrigerator for up to 3 weeks.
1 cup BUTTER
2 cups packed BROWN SUGAR
1 (5 oz.) can EVAPORATED MILK
1 teaspoon MAPLE FLAVORING
½ teaspoon VANILLA EXTRACT
⅛ teaspoon SALT
2 cups POWDERED SUGAR
Line an 8 or 9 inch square pan with foil and butter lightly or grease with cooking spray.
In a large saucepan over medium high heat, combine butter, brown sugar and evaporated milk. Bring to a full boil, stirring frequently. Turn heat to medium and cook for 10 minutes, stirring often.
Remove from heat and stir in maple flavoring, vanilla extract and salt. Using a stand or electric mixer, beat in powdered sugar for about 2 minutes until smooth.
Spread in prepared pan and allow to cool completely before cutting into squares.
Store in a cool place in an air tight container.