I am so health conscious that I eat veggies for dessert….

You really believed that? Well technically, pumpkin is a squash so when you eat Pumpkin Spice Fudge, you’re eating your veggies, and when you drink wine, that’s a serving of fruit – duh – Get it straight.

Jeesh- I just looked it up and pumpkins are actually berries which is a fruit, so this fudge can be  classified as a daily fruit serving.  Fudge is officially in the Cucurbitaceae family, which includes cucumbers, melons, squash, and gourds as well.

Wow! So that must mean that my watermelon and vodka spritzers are a double serving of berries, because isn’t vodka made from juniper berries?  Tons of vitamin C!

Pumpkin Spice Fudge:

When you’re tired of sending chocolate chip cookies and tired of the cookie sheet run around every 10 – 12 minutes, a batch of fudge is just the thing. But not just any fudge, this is Pumpkin Spice Fudge and one more way to use up the can of spice that you bought when you made the Pumpkin Pie Steel Cut Oatmeal and the Pumpkin Pie Smoooothies You did try those didn’t you?  Very yummy and Pumpkin is so good for you.  All the more reason to 


If you’re a vegetarian or just know a good substitute for marshmallow crème, please forward it. If you’re a vegan and opt out of evaporated milk, butter, and the creme…check out this recipe.


You’ll need:

  • candy thermometer
  • 2 c. sugar
  • 1 c. brown sugar, packed
  • 3/4 c. butter
  • 2/3 c. evaporated milk
  • 1/2 c. pumpkin puree
  • 1 1/2 tsp. Pumpkin Pie Spice
  • 12 oz. white chocolate chips
  • 7 oz. marshmallow crème
  • 1 c. pecans pieces, separated (optional)
  • 1 1/2 tsp. vanilla extract

Butter a 9 x 13 baking dish.  Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly.  Boil until a candy thermometer reaches the soft-ball stage (234 ~ 243 degrees). Remove from heat, stir in the white chips until they are all melted and mixture is smooth. Add the marshmallow crème and all but 1/4 cup of the pecans, mix well. Add the vanilla and mix a bit more.

Pour into prepared pan, spread around, then sprinkle on the remaining pecans and pat them down into the fudge a bit to keep them from rolling off when you cut into it.  Cool to room temperature. Cut into cubes, store refrigerated in an air tight container.


Eatchur Veggies! I mean fruit.



Filed under Food

4 responses to “I am so health conscious that I eat veggies for dessert….

  1. Your Smart-ass lil bro

    yum! but isn’t gin made from juniper berries and vodka made from potatoes? (had a Dan Quayle moment – potatoes or potatos?) still a veggie to me (my favorite in fact)

  2. Fudge is on my to-do list for tomorrow and this just shot to the top of said list! Oh my YUMMMM

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