October 6, 2011

Pumpkin Pie Fudge with Salted Dark Chocolate Ganache Recipe


After the success of this latest confectionery experiment I am so excited to present to you my recipe for Pumpkin Pie Fudge with Salted Dark Chocolate Ganache!

This is the perfect Autumn candy!  The fudge is creamy and smooth with just the right amount of pumpkin and spice.  The silky ganache and flaky sea salt take the already excellent fudge to the realm of the sublime!

If you love chocolate, pumpkin pie, and salty/sweet combinations...you'll love this fudge.  Even if you don't care for pumpkin pie because of the texture, you should give this recipe a try.  It captures the delicate taste of pumpkin combined with fall spices, but with the texture of fudge, rather than custard.


Pumpkin Pie Fudge
with Salted Dark Chocolate Ganache
fudge portion of recipe adapted from Southern Living
Makes 64 1" pieces

For the fudge
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup salted butter, cut in to pieces
1 cup canned pumpkin
2/3 cup evaporated milk
2 Tablespoons real maple syrup
2 teaspoons pumpkin pie spice
9 ounces white chocolate, chopped (white chocolate chips can be substituted)
3 cups (7 oz.) mini marshmallows
1 teaspoon vanilla extract

For the ganache
8 oz. semi-sweet chocolate (chopped, or high quality chips)
1/2 cup heavy cream

For garnish
A flaky salt like Fleur de Sel, Flor de Sal, or Sel Gris

An 8x8 pan (must be at least 2" tall), or a 9x9 pan
Candy Thermometer*

1.  Prepare your pan by lining bottom and sides with foil.  Allow foil to overhang at least two sides, so it can be used to lift the fudge from the pan in the end.  Spray foil with non-stick spray or lightly coat with butter. 

2.  Stir together the sugars, butter pieces, pumpkin, evaporated milk, maple syrup and spice in a 3 1/2 quart saucepan.  Bring to a boil, stirring constantly, over low to medium high heat. Continue to cook until a candy thermometer reaches 234 degrees F (soft-ball stage).  The thermometer will shoot up to around 224 rather quickly, but it can take up to 20 minutes to slowly climb the remaining 10 degrees.  Be patient, stir frequently, and keep your burner set the lowest setting of "high" to maintain a boil, but prevent burning.

*Candy Thermometer tip:  Make sure to clip your candy thermometer to the side of the pan and that the tip of the glass portion of the thermometer is submerged in the candy as it cooks.  Here's a great video for checking to make sure your candy thermometer is giving accurate readings:  click HERE.

2.  Immediately remove pan from heat.  Remove thermometer.  Stir in the white chocolate until it has melted and incorporated completely.  Next, stir in the mini marshmallows until they have melted and are thoroughly incorporated.  Lastly, stir in the vanilla extract.

3.  Pour mixture in to prepared pan.  Use a small offset spatula to smooth & level the top, if necessary.  Cool for 15 minutes.

4.  While fudge is cooling, prepare the ganache by placing the chocolate in a medium bowl.  In a saucepan, or in the microwave, bring cream to a boil.  Pour boiling cream over the bowl of chocolate.  Allow to sit for 2 minutes.  With a small whisk or fork, gently bring the cream and melted chocolate together until thoroughly combined, smooth and shiny.

5.  Pour chocolate ganache over the fudge (which will be warm, but will have set by now).  Use a small offset spatula to smooth and level, if necessary.

6.  Cool for 10 minutes, then sprinkle desired amount of salt on top of the ganache.  Allow the fudge to continue to cool, on a baking rack, until it comes to room temperature.  Refrigerate for at least 2 hours.

7.  Lift fudge from pan by the overhanging foil.  Gently peel back the foil.  With a sharp knife, cut in to 1" squares.  Wipe knife in-between slices to keep pieces looking neat and clean.

Store fudge in the refrigerator.  Best when served at room temperature.



19 comments:

  1. What an interesting combination of ingredients. This is definitely something I want to try. Thanks for sharing!

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  2. Wow, that looks delicious. I love pumpkin and oooohhhh yummy ganache.

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  3. WOW! That just sounds so fancy! I love it!

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  4. Oh myyyyyyyyyyyy! That sounds and looks wonderful. It's on my to do list! TFS!

    Pinning on pinterest. :)

    Cheers,
    Tracy Screaming Sardine

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  5. Yayyy Jenn!! I can't wait to try this!! Thanks so much for the recipe - it sounds amazing! :) Pinning now!

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  6. This sounds amazingly scrumptious! Great recipe and great photography!

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  7. Yummy!

    I would like you to share your creation at my linky party when you get a chance at http://www.jaqsstudio.com/2011/10/jaqs-studio-first-ever-linky-party.html

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  8. You always have the best ideas, Jenn! I would never have thought to combine pumpkin and chocolate, but it looks absolutely delicious!!

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  9. Wow, this sounds like the ultimate dessert! Nothing better than pumpkin & chocolate!

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  10. You had me at pumpkin! This looks delicious, Jenn.

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  11. These look yummy! I've never cooked sweet pastries with pumpkin; I've never even tried pumpkin pie! They do not normally make them in Argentina. I'm amazed by the number of seasonal products that include pumpkin here in the States ... even beer! ;P

    Hope you have a great long weekend! ;D

    Miki.

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  12. Oh My!!
    This sounds HEAVENLY!!
    First I *LOVE* pumpkin pie
    Second Dark Chocolate is my fav! (Actually the darker the better) But when you mix dark chocolate and salt MMMmmmMMMmmm...

    If I could only have one piece...

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  13. I have never seen anything like this before! This looks amazing! I'm going to try it this weekend! Sharing on my FB wall!

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  14. You always come up with the most interesting confections. I've been dying to try a chocolate pumpkin pie recipe. Might have to add this recipe to my chocolate/pumpkin line up!

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  15. Wow these look delicious. Dangerously so...and I love the salted dark chocolate!

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  16. Oh my!!! This looks absolutely divine!!! I am all about pumpkin and this is a for sure try out recipe...going on my pinboard now!!! Congrats on being in the top 10 on the CSI project...I am thrilled to be there with you!!!!

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  17. Wow, this looks FABULOUS!. I will definitely give it a try. So unique!

    Michael Ann
    The Big Green Bowl

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  18. YUM!!! Just shared on my FB page, and am going to attempt to make tomorrow!

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  19. I've never made Fudge but this surely inspires me to try! Thanks for sharing this recipe with us! :)

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I enjoy hearing from you! Thank you so much for taking the time to be part of the creative and positive spirit here at Rook No. 17! xoxo Jenn

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