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Thursday, November 18,2010

Chocolate Toffee Pumpkin Fudge

By Danette Randall

The countdown to Thanksgiving is on.

 

Finally there is a chill in the air, and I’m ready to plan out my menu and figure out who won’t be on the guest list.

Yes, my method is a little caddywhompus, but it helps to know that Large Aunt Marge will be going elsewhere. Nothing wrong with being large, and I could really care less about a person’s weight, however — and this is a big however — she didn’t get the nickname Large Marge for nothing. It’s actually the difference between baking two pies or five. Lady likes her some desserts. Who can blame her, with all the pumpkin treats floating around, but save some for the cousins, would ya?

This week Aunt Marge would be beside herself. Chocolate Toffee Pumpkin Fudge. After all, I am pumpkin crazy this month, so why not make a traditional fudge recipe with a pumpkin toffee twist? If you are a pumpkin lover as well, you will be right there with Aunt Marge, hoarding all the dessert love.

After all, I am pumpkin crazy this month.

This treat is rich and creamy, with traditional pumpkin pie spices mingling delightfully with the chocolate toffee. You will love how simple it is to whip up a batch, but remember, patience is your friend with this recipe — bringing it to a boil a couple of times is necessary to reach that wonderful consistency that melts in your mouth.

You can easily substitute your favorite nut for the toffee. I just happen to like this combo. I do know you Boulder Weekly readers are creative, smart and know how to get your dessert on. So spread your pumpkin wings and let your dessert imagination fly. Just make darn sure to bake a few extra batches if Aunt Marge finds her way to your celebration.

Now, follow the directions, put some love into it and invite me over when it’s done.


Chocolate Toffee Pumpkin Fudge

3/4 cup unsalted butter (1-1/2 sticks)

3 cups light brown sugar

2/3 cup evaporated milk (5 fl. ounce can)

1/2 cup pure pumpkin

1 1/2 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. allspice

2 cups white chocolate chips

1 7-ounce jar marshmallow creme

1 tsp. vanilla

1 cup chocolate toffee bits plus

2 tbsp. for topping. (I used Heath brand)

 

Line a 9 x 13-inch baking pan with foil. In large saucepan over medium-high heat, melt butter. Add brown sugar, milk, pumpkin, cinnamon, cloves and allspice. Bring to a boil, stirring constantly. Boil and stir for 10 minutes or until candy thermometer reaches softball stage (10 minutes works perfect if you don’t have a thermometer).

Take off heat and immediately stir in white chocolate chips. Add in marshmallow creme, vanilla and stir until chocolate is melted and mixture is nice and smooth. Fold in 1 cup toffee bits.

Pour into prepared pan and smooth. Top with 2 tbsp. toffee bits. Let cool on counter for at least three hours. Put in refrigerator completely covered.

When ready to serve, lift foil out of pan and peel down sides. Cut into 1- to 1-1/2-inch pieces. Enjoy!


You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

Respond: letters@boulderweekly.com

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