The Mallory Project

"Find something you're passionate about and keep tremendously interested in it." – Julia Child

Pumpkin Fudge

on November 25, 2013

Just because I’m doing the anti-inflammation diet, it doesn’t mean I’m going to stop baking and experimenting in the kitchen. In fact, I’m going to be doing more experimenting in a way, since I have to figure out how to make delicious desserts that are anti-inflammatory. How can I use agave instead of sugar in cupcakes? How can I use pure cocoa powder instead of chocolate chips? How do I use less processed products?

My first experiment will be pumpkin fudge. I’m going to be making homemade pumpkin pur√©e instead of using canned pumpkin. (Unfortunately, I still have to use processed white chocolate chips, marshmallows, and evaporated milk, but one step at a time.)

I’m going to be making this tomorrow. Below is the recipe I’ll be using. I’ll check back in on Wednesday to let y’all know how it went.

Pumpkin Fudge (from allrecipes.com)

Ingredients
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon

Directions
Line a 9×9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

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