Every time I smell the aroma of pumpkin, cinnamon, and nutmeg I am immediatly transported into fall. That means pumpkin pie, pumpkin picking, the Yankee Candle Flagship store, and Halloween. The Yankee Candle Flagship store is where autumn and Christmas happen year round...that's right, 365 day a year Christmas. This time of year, the scents of autumn fill your nose the second you walk in the door. It's a magical place my family loves going every year. If I could live in the Bavarian village or Santa's workshop I totally would.
I'd love to pull up a sleeping bag next to the enormous Christmas tree or eat dinner in the midieval castle. Sometimes I think I would love to work there, but then I realize that the magical aura of the place has something to do with it being a once-a-year autumn/holiday affair. It's special and it should stay that way, not get worn out and old like the Six Flags New England theme park located five minutes away from my house. I would never want to do that to Yankee Candle.
The same holds true for seasonal and holiday flavors like pumpkin. I don't want to grow sick of drinking pumpkin coffee or eating pumpkin pie. Which is why I look forward to autumn so much every year. All the things that I love and want to experience year round surround me, and I can allow myself to make things like this amazing pumpkin pie fudge. I would love to place a pretty box of this pumpkin fudge in every room of the house. Then again, I like to overdue things and I don't need the calories. That's what they invented Yankee Candle pumpkin pie candles for ;)
|2009 - Santa's at Yankee Candle 365 days a year!|
This year Riley is finally old enough where she will appreciate the wonder of autumn, Halloween, Yankee Candle, and leave raking. I can't wait to experience autumn with her! I wish everyone a great holiday season and I hope that those of you who don't experience fall where you live get to make a trip or at least feel a little warmer and cozier after this post. :)
Pumpkin Pie Fudge
3/4 cup (1 1/2 sticks) salted butter
2/3 cup evaporated milk
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
3 cups sugar
2 tbl corn syrup
1 cup pumpkin puree
9 oz white chocolate chips
7 oz jar marshmallow fluff
Before you start, have all your ingredients ready and a clean sink to put the hot pan/candy thermometer into. Spray an 8x8" pan with cooking spray and line with sheets of aluminum foil for easy removal.
In a deep heavy bottomed saucepan over medium heat melt the butter and evaporated milk. Whisk in the cinnamon, nutmeg, and allspice until no lumps remain. Add in the sugar and corn syrup and stir until melted. Mix in the pumpkin puree. Turn the heat to high and bring to a boil, stirring constantly. Now would be a good time to put in the candy thermometer. Stirring and scraping the bottom of the pan constantly to prevent burning, bring the mixture to 234 degrees on the candy thermometer (soft ball stage). This might take a while and the mixture might sputter and spit hot fudge mixture at you, but it is important to keep stirring; wear oven mitts if your hands are hot.
Once the mixture reaches temperature, immediaty remove it from the heat and stir in the chocolate chips and marshmallow fluff until melted. Immediatly pour it into the prepared pan and smooth the top. Let sit for about 2 hours to set, slice, and enjoy!
Recipe heavily adapted from Annie's Eats.