Friends Drift Inn Recipes
Pumpkin Fudge Surprise!
A Little Dab Will Do Ya!
The idea of small plates, of having two or three tiny tastings rather than one big dessert is one I find appealing especially with holiday entertaining and the cocktail party crowd! Fudge can be made well ahead of time, and is one way to help reduce your entertaining frazzles.
Sorghum and cayenne pepper make this fudge an extraordinarily rich and exciting treat. Sorghum lends a Carmel flavor with hints of dare I say “a walk in the woods on a sunny fall day.” There is an essence of fallen leaves, of oak and when coupled with bourbon…a hint of smokiness.
Do not expect Pumpkin Fudge Surprise to be a very smooth product, the addition of pumpkin gives a more substantial texture, not heavy but not creamy light either.
When pairing this with other desserts, I suggest my guests save this one for last. It is a lovely contrast to diary based desserts like puddings, custards, and cheesecakes.
Use fresh pumpkin puree if at all possible. Truly, it adds so much to the flavor! (How to make Pumpkin Puree Freezing Pumpkin on My Time)
Note: Sorghum works well as a substitute for corn syrup. Here in Appalachia, we take sorghum for granted. It is a pantry staple.
Pumpkin Fudge Recipe
Overhauled from Pumpkin Nook
Ingredients
- 1 cup of milk, organic preferred
- 3 cups of pure cane sugar
- 3 Tablespoons Sorghum (I used Bourbon Barrel Foods for this one)
- ½ cup fresh pumpkin puree
- Dash of sea salt
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon fresh cayenne pepper
- 4 Tablespoons butter unsalted and softened, organic preferred
- 1 teaspoon bourbon I used Old Forrester Bourbon (you could substitute vanilla but LIVE a little!)
Method
1. Line a 9 x 9 baking pan with aluminum foil. Butter generously.
2. In a heavy saucepan with tall sides add milk, sugar, sorghum, and pumpkin puree.
3. Over medium heat bring to a boil, stirring constantly. Be careful, the mixture tends to bubble up and gets very hot!
4. Once mix reaches a rolling boil, reduce to simmer bringing to softball stage…about 235-245 degrees. (Softball refers to dropping a few drips into a cold cup of water. If the mix holds together and you can form a ball with your fingers it is ready) Visually, there is a change in the mix as the sugar breaks down…it becomes more smooth less grainy. This will take upwards of 20 minutes.
5. Remove from heat. Beat in butter, spices, and bourbon. Mom sets the pan in a shallow dish of water to help cool.
6. Keep beating until the fudge is dulls, loosing its shiny gloss.
7. Transfer fudge to buttered dish and allow cooling.
Use aluminum foil to carefully lift from pan. Place on cutting board. Cut into pieces. I cut these fairly small, as they pack a flavor wallop. (Expect about 36 – 40 pieces you will loose a few to crumbles….cooks’ sweet nibbles)
Store in an airtight refrigerated container for several days.
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I live in a barn and cook up a storm. I am not a debutante. I have hot flashes. I garden in red high heels. I like fat rascals, tea, and bourbon. Welcome to Friends Drift Inn!
