Pumpkin Pie Fudge

Anyone who says they enjoy looking through the catalogs of stores like Pottery Barn and Williams-Sonoma clearly is not living in the same salary bracket as myself. Now, there’s nothing wrong with that, but personally, it’s like poking myself in the eye with a hot fork. So when this article hit the web and spread like wild fire, I took a 15 minute break at work and laughed out loud. Seriously, if you have not read it yet, close my page and go enjoy it. I’ll let it slide this time. I too had recently received my oversize stack of wishful thinking in the mail and had flipped through (clearly I’m a masochist) thinking pretty much the same things as Drew mentions in the post. Seriously, you can buy a chicken coup from Williams-Sonoma. WTF.

Before you make small effigies of me and drag them over your cheese grater, I will admit to have walking through Williams-Sonoma a few times. I even purchased a pair of toaster tongs once while in the store, but it took a very sizable birthday gift card for me to ever give them more than a pause. I’m simple too cheap for their beautiful offerings (and I think that cheap runs so deep in my blood that even if I were a millionaire, I would still cringe over some of their offerings. Totally’d buy that chicken coup though. My cats would love chickens.) So in celebration of all the things in life that are super classy but out of my league, I give you this weeks round up of stuff I’m digging. ;P

1) Copper Napkins 2)Simple White Plates 3)Silver Pillars 4)Gold Wishbone Napkin Rings 5)Herb Wreath 

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Pumpkin Pie Fudge

from MyRecipes.com from Mary McClure, Barboursville, West Virginia

Ingredients:

• 3 cups sugar
• 3/4 cup melted butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow cream
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Preparation:

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and spread walnuts evenly. Bake for 5-7 minutes, checking halfway through, until toasted. Set aside to cool.

Prep your area. Have your while chocolate and walnuts ready to be stirred in. Have the marshmallow cream opened and ready to go. Line a 9×9 baking pan with aluminum foil and grease; set aside.

In a medium saucepan with high sides, stir together the sugar, butter, evaporated milk, pumpkin, corn syrup, and spice mix. Cook over medium heat, sitting constantly, until the mixture comes to a boil. Continue stirring for about 12 minutes longer, or until mixture reads 234 degrees on a candy thermometer.

Remove from heat, and stir in the white chocolate, marshmallow cream, and vanilla. When they have almost completely melted and are evenly combined, fold in the walnuts. Quickly spoon mixture into prepared pan and let set for at least 2 hours in fridge.

Using the aluminum foil, remove the fudge from the pan. Cut into 1″ squares and serve.

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