Friday, September 30, 2011

Pumpkin Fudge - who knew!

I just made this today and it turned out so delicious that I added it to my shop as soon a I had a bite. Soooo yummy!


  • 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
  • (12-ounce) package white chocolate morsels
  • (7-ounce) jar marshmallow crème
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract


  • Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
  • Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

    Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Candy Corn Sugar Cookies

These are funny little cookies perfect for Halloween and Thanksgiving. They are currently on sale in my shop through Thanksgiving and/or when the the candy corn runs out!

Gearing up for the holiday season.

I think I will add an assortment of ball cookies to my shop this Christmas season. Rum balls, bourbon balls, chocolate rum balls. I would also like to find an assortment of cookies/bars that ship well and fit into a small flat rate box!

Here is a great Bourbon cookie recipe I found!

Bourbon Balls

Substitute the bourbon for rum and call these Rum Balls.
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Powdered or granulated sugar 

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving. 

Servings: 60