Friday Faves – Sugared Whisk makes Spiced Pumpkin Fudge

How has everyone’s week been going? We got SNOW last night. Not enough to stick or anything, but it was downright COLD here. That makes me very sad… For today’s Friday Favs, I bring you Amber from Sugared Whisk. Amber is a fellow Hoosier – while I love Boston, sometimes I really miss Indiana and the Midwest. Honestly, I do. I especially miss having four distinct seasons. But enough about me. Amber has some great recipes over on Sugared Whisk. And for an extra treat, you can check out her old blog, Amber’s Delectable Delights.

Hello, my name is Amber and I am the heart and soul behind Sugared Whisk. Although Sugared Whisk is a fairly new site for me I have been blogging about food since early 2007. I was honored when Jen offered me a chance to guest post here on Beantown Baker and jumped at the chance. I thought and thought about what I wanted to make for such a special post. At first I was going to make some bread. Readers that are new to my site don’t know it yet but yeasted items are some of my favorite things to make. I decided to go with something that is festive and also something that I have wanted to make for quite some time now, fudge.

Fudge is one of those sweets that has to be cooked to the perfect temperature, if it is under cooked it will not set properly and if it is overcooked it is very sugary and grainy. The recipe below states to use a candy thermometer to check for doneness with a candy thermometer. Don’t worry if you don’t have a candy thermometer, it is not actually a requirement. The only requirement is that you cook the liquid mixture until it reaches the soft ball stage. Although it sounds intimidating, it is really a pretty easy method to use. At the soft ball stage, the sugar mixture will form a soft ball when dropped into cold water. If the ball is removed from water it will flatten like a pancake. Piece of cake, right?

This fudge turned out better than I ever could have expected. The texture was spot on; it was so rich and creamy! The taste, well WOW it was near perfect too. The pumpkin flavor was not to overpowering and the spice was just right. I love white chocolate and thought that it complimented the pumpkin flavor perfectly. This is definitely a treat that will not disappoint. If you enjoyed this post and want to stay up to date with the happenings on Sugared Whisk please check out my Facebook page.

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Spiced Pumpkin Fudge


2 cups sugar
1 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 fl oz can) evaporated milk
1/2 cup pumpkin
2 teaspoons pumpkin pie spice
2 cups (12 oz) white chocolate chips
1 jar (7 oz) marshmallow crème
1 cup chopped nut (walnuts or pecans)
1 1/2 teaspoons vanilla extract


Line a 13x9 inch baking pan with foil

Combine sugar, brown sugar, evaporated milk, pumpkin, butter, and spice in a medium, heavy-duty saucepan. Stirring constantly, over medium heat, bring mixture to a full rolling boil. Boil, still stirring constantly, for 10 to 12 minutes or until mixture reaches soft ball stage (a candy thermometer will read 234 to 240 degrees).

Quickly stir white chocolate chips, marshmallow crème, nuts, and vanilla extract into hot mixture. Stir vigorously for 1 minute or until morsels are melted, immediately pour into prepared pan. Let hot fudge stand on a wire rack for 2 hours or until completely cooled. Refrigerate tightly covered.

To cut, lift cooled fudge from pan and remove the foil backing. Cut into 1” squares. Makes about 3 pounds.

Recipe adapted from Very Best Baking

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17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

  1. #
    Lauren — January 7, 2011 at 1:13 pm

    I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).

  2. #
    Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

    What a great recipe Katie!

  3. #
    Daisy — January 7, 2011 at 3:02 pm

    I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!

  4. #
    Erica — January 7, 2011 at 3:29 pm

    This comment has been removed by the author.

  5. #
    Jennifer — January 7, 2011 at 3:29 pm

    I am a huge mushroom lover. This recipe sounds wonderful!

  6. #
    In and Around Town — January 7, 2011 at 3:33 pm

    I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!

  7. #
    Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

    I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.

  8. #
    Smitten Sugar — January 7, 2011 at 5:05 pm

    I am definitely not a mushroom lover but this recipe looks amazing!

  9. #
    Megan — January 7, 2011 at 5:48 pm

    Katie can make these for me anytime! Great recipe and great guest post!

  10. #
    Josie — January 7, 2011 at 7:00 pm

    OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!

  11. #
    Melissa — January 7, 2011 at 8:28 pm

    I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!

  12. #
    kitchenmisfit — January 7, 2011 at 11:58 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!

  13. #
    kitchenmisfit — January 7, 2011 at 11:59 pm

    It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!

  14. #
    The Small Boston Kitchen — January 8, 2011 at 4:28 pm

    Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂

  15. #
    Maris (In Good Taste) — January 8, 2011 at 7:34 pm

    Aren’t portobello mushrooms the best? So many different things you can do with them!

  16. #
    John at BOS — January 9, 2011 at 2:14 am

    What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.

  17. #
    Kerstin — January 10, 2011 at 5:03 am

    What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂

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