Heirloom Pumpkin Fudge Recipe

Friends Drift Inn Farm – Recipes

Pumpkin Fudge Recipe Dessert Recipe


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.

Pumpkin Fudge Recipe with Sorghum, Cayenne Pepper and Bourbon

Sorghum and cayenne pepper make this fudge an extraordinarily rich and exciting treat. Sorghum lends a caramel 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 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)

   


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About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.