You probably thought that chocolate fudge is the ultimate fudge recipe. Undeniably, it is one of the most loved fudges but there are so many fudge variations out there that for sure, you’d be so surprised about them. Fudge is not just a fudge dish but rather there are some nuances to this recipe. Don’t think that chocolate fudge is the only fudge around. There are tons of really great fudge recipes that you can choose from when you’re feeling bored with the usual fudge recipe. Here are some tips for you to not get bored with your Fudge!
1) Reinvention is Key! You should give your ordinary and everyday fudge recipe a great makeover. You need to experiment with other recipe ingredients to make sure that you get new really delish fudge recipes. Invent your own fudge recipe. Make modifications on older fudge recipes.
2) Consider Fudge Recipe Variations There are now all kinds of fudge types which you could do. Among these are white chocolate fudge recipes, marble fudge & even “raw” fudge. To these types, you can add several more interesting variations or fillers like adding fruits, all kinds of nuts, chunks of chocolate, crushed candy and all other great ingredients you think will add another layer of excitement for your fudge.
3) Experiment with Deliciously Unique & Sometimes Odd Variations Don’t forget to get creative and experiment. Veer away from usual known additions to fudge. Get out of your comfort zone and try other ingredients you’d normally not add into your fudge. Ingredients like coconut and cranberries are not really common additions to a fudge recipe so you might like to try them out.
Just try out ingredients you’d not really want to use and see if you get good results. Here is 1 not quite ordinary fudge recipe that you might like to try out. Enjoy!
Spicy Pumpkin Fudge
1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow crème
1 teaspoon vanilla extract
Butter a 9×13 inch pan and set aside. Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside. In a heavy saucepan, combine milk, butter, sugar, pumpkin, and spice; bring to a boil, stirring constantly.
Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes. Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended. Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store inside your refrigerator in an air-tight container.