RECIPE: Pumpkin Spice Fudge
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Here’s something special to make for work colleagues, friends, family and Thanksgiving hosts: Pumpkin Spice Fudge.
It’s an easy recipe from Nestlé. In fact, you can let kids old enough to work with hot liquids make it as their contribution. Prep time is 10 minutes, cooking time is 20 minutes. RECIPE: PUMPKIN SPICE FUDGE Ingredients For 48 Pieces (About 3 Pounds) |
Pumpkin Spice Fudge. Photo and recipe courtesy Nestlé. |
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*Pumpkin pie filling has spices blended in. Pumpkin purée is not seasoned; the appropriate spices are added separately as the recipe requires. †Pumpkin pie spice is simply a blend of the traditional spices that go into pumpkin pie. If you don’t want to buy a pre-mixed container, it’s easy to make your own. Combine 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves. |
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 First marketed in 1857 as a safe milk drinking option, evaporated milk and its sibling, sweetened condensed milk, have become an asset in cooking as well. Photo and recipe courtesy Nestlé. |
Preparation 1. LINE 13 x 9-inch baking pan with foil, letting the foil drape over two ends of the pan to serve as handles. 2. COMBINE the sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring the mixture to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until a candy thermometer reaches 234°F to 240°F (soft-ball stage). 3. QUICKLY STIR in the chocolate chips, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until the chips are melted. Immediately pour into the prepared pan. 4. COOL on a wire rack for 2 hours or until completely cooled. Refrigerate the pan, tightly covered. When ready to serve… 5. LIFT the fudge from pan using the foil handles; remove the foil. Cut into 1-inch pieces. |
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WHAT IS EVAPORATED MILK? Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product. Approximately 60% of the water is removed from fresh milk. Prior to the 19th century and refrigeration, milk was highly perishable. In the summer heat, it spoiled in a matter of hours. In addition, there were sanitation problems: Milk straight from the cow was contaminated harmful with bacteria. Gail Borden conceived of a shelf stable canned milk product in 1852. His first condensed milk product, launched in 1854, lasted three days without souring. Borden was granted a patent for sweetened condensed milk in 1854. Commercial production began in 1857. In Borden’s early product, sugar was added to inhibit bacterial growth. Competitors perfected the technique of sterilizing the product to vastly improve shelf life. Today, evaporated milk has no added sugar; a separate product, sweetened condensed milk, is evaporated milk that contains sugar. [Source] While not a hit right out of the gate, evaporated milk soon became popular as a safe and reliable substitute for fresh milk. It could be shipped easily to locations lacking the safe dairy production and/or refrigerated storage. The Florida Keys were an example of a hot and remote area that had no dairying. Evaporated milk made it possible for residents to finally enjoy milk in coffee and in cooking. Key Lime Pie, initially made with evaporated milk and now with sweetened condensed milk, is a legacy of Mr. Borden’s vision. The shelf life of canned evaporated milk will vary from months to years, depending on the sugar content and its proportion of fat. Carnation Brand makes evaporated milk from whole milk, nonfat milk and 2% milk. |
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