Misfit Recipies

Pumpkin Fudge

submitted by Haylie (stampinhay79)

Pumpkin Fudge: (from Southern Living)

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tbsp corn syrup
1 tsp pumpkin pie spice
12oz pkg white chocolate morsels
7oz jar marshmallow creme
1 cup chopped toasted pecans (optional)
1 tsp vanilla extract

Stir together first 6 ingredients in a 3 1/2 qt saucepan over med/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.
Time: 2 hrs & 35 min
Makes: 3lbs

Creamy Peanut Butter Fudge

submitted by Haylie (Stampinhay79)

Creamy Peanut Butter Fudge (from AllRecipes.com)
*This makes a 13x9

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
12oz can evaporated milk
7oz jar marshmallow creme
16oz jar peanut butter
1 tsp vanilla extract

Grease a 13x9 inch baking dish. In a dutch oven over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread into prepared pan. Let cook before cutting into squares
Time: 50min+
Serves: makes 24 pieces (yeah sure!)

White Chocolate Fudge

submitted by Haylie (Stampinhay79)

White Chocolate Fudge:
7oz jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk (5oz can)
1/4 cup butter
1/4 tsp salt
3 cups white chocolate chips
1/2 cup chopped nuts (optional)
1 tsp vanilla extract

Line a 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil and cook for 5 minutes, stirring constantly. Remove from heat and pour in white chocolate chips. Stir until melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm. Doesn't need to be kept in fridge on set.
Yields: 3lbs