Saturday, August 19, 2017

pumpkin fudge



see my crooked stem? this was an experiment on my part 
I took a piece of the background strip and cut it at an angle
and then got my stem fab ready



see? the stem grain of my moldy hay going a little
off but it doesnt bother me like it may to some



then I flipped the piece so I would know where
 to sew it and stitched it
up


wash rinse repeat for the other side



see that angle? so purty


and voila~
a nice little crooked stem for my pumpkin



and just because I could
I made one left and one going to the right
dont mind the fact that the left pumpkin
I forgot to angle the corners
it was a design change on my part
I meant it that way
yeah.......... LOL


so here are my 4 pumpkins for the first runner
some short and fat like me
some tall and purty like you
and all playing nicely so far..........


I now have to take the border and make sure I 
stay within that size 
as I space them out and sew them up
and I need to add a strip to the bottom as well
before the border
but it is coming out just as I 
had envisioned
(is too is too!)



enjoy the pumpkin fudge recipe today!
what are you  making in the sewing room 
or the kitchen???
I hoarded some cans of pumpkin
from the store
they were on sale for .99! 
it was meant for me to have them
thanks Jacky for the tip! we should ask if 
we can buy a case of them 


PUMPKIN FUDGE

INGREDIENTS:

2 cups granulated sugar

1 cup light brown sugar

¾ cup unsalted butter

2/3 cup or 5-ounce can evaporated milk

½ cup canned pumpkin

2 teaspoons pumpkin pie spice

2 cups white chocolate chips

1 (7 oz.) jar marshmallow creme

1 cup chopped pecans

1½ teaspoons vanilla extract

DIRECTIONS:

1. Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.

2. Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240ยบ F.

3. Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract. Stir vigoriously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.

5 comments:

  1. Oh these pumpkins are absolutely fabulous--just as good as fudge hahaha! I love the crooked stems--so cute. Great work on this Dawn..hugs, (mmph mouth full of fudge lol) Julierose

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  2. Great pumpkins....Charlie Brown! See your flip and stitch....my stem would be hanging off the side of my pumpkin in some alternate universe version. Cause that is just my luck lately.

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  3. great take on that . love making pumpkins

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  4. Those are such fun pumpkin blocks! Thanks for sharing them.

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  5. I love the stems on these pumpkins. These blocks are going to make a cute runner.

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