Pumpkin Bliss Fudge

Have you ever asked someone, "How are you doing?" and they say "good" or "fine", but look at you like this....

Seriously, that's not very convincing.
I didn't see the signs for Denialand when I drove up to church today.

I have,however, been guilty of doing the same thing. Why?
Do I want someone to notice that I'm lying so they will pry further?
Do I secretly want someone to feel my pain? 
I can't wait to catch my friend's eye across the church and give her the "girl, I need to talk to you" face.

Yeah, that's pretty much the face. She will understand or at least listen.

I have been going through some tests recently and told myself that it was my burden, no one needs to know about my "issues". However, I found myself telling people things like, I have been eating gluten free or that my stomach hurts after I eat. Amazingly enough, people have been sharing their stories with me, wondering if what they have is similar. They wonder what the doctors have found. What am I doing differently? Is it working?
One particular mom said her daughter has Celiac and struggles with what to take to school for lunch. Now I know and try to bring her gluten free treats when I make them.

Sharing my "pain" with others has opened new doors of friendship and allowed people to share their pains with me. 
Yes, there are some who take the "oh really" approach and move on. But that's because they don't have a story that relates and it's ok. Hopefully someone will come along that talks about their particular struggle and they will be able to share and relate with them.

Don't be afraid to share some of your struggles. There are people who want to listen or are waiting for someone similar to share their story with you.

I know all of you will relate to this fudge I am going to share with you.

Creamy goodness. I made it two ways, with two different chocolates. Here is the first version, next one coming soon.
It is a bit softer than the average fudge, but sometimes a softer approach is good. The fudge melts in your mouth.

Pumpkin "Bliss" Fudge
(adapted from Aunt Peg's Recipe Box)

2 c. sugar
1 c. brown sugar, packed
3/4 c. butter (no substitutions)
2/3 c. evaporated milk
1/2 c. pumpkin puree
1 1/2 tsp. Pumpkin Pie Spice
4 oz. bakers white chocolate 
1 bag Hershey Bliss White Chocolates
1 (7 oz.) jar Marshmallow creme
1/2 c. chopped macadamia nuts (optional)
1 1/2 tsp. vanilla extract 

Butter a 9 x 13 baking dish or line with heavy aluminum foil.

Unwrap and chop all the white chocolate. If you enlist helpers you may lose a few chocolates in the process. I may have eaten one too.

Combine the first 6 ingredients in a heavy saucepan: cook over medium heat until the sugars dissolve.

Above picture is my sugars dissolve and it smooth.
Then continue cooking until the mixture begins to boil, stirring constantly.

Boil until a candy thermometer reaches about 234 degrees, the the soft-ball stage or rolling boil. I've heard it both ways.
It took about 30-35 minutes from start to finish. Alot of stirring.

Remove from heat, stir in the white chocolates and creme until they are all melted and mixture is smooth. About this point I thought my arm was going to fall off from all the stirring.

When the mixture is smooth stir in vanilla and mix well.

Pour into prepared pan, sprinkle on nuts and cool to room temperature. 
I only sprinkled half, I like nuts, but not everyone does and it was for my Bible study friends. Thought I would stick on the safe side.

Cut into squares, store refrigerated in an air tight container.
Since the fudge is soft I found it easier to put the fudge in the fridge to harden more and then cut it cold.

Makes approx. 60 pieces.

This fudge got rave reviews. It has a nice pumpkin taste and the white chocolate is perfect. I am not usually a white chocolate fan, but these converted me.

Using any white chocolate will work, but the Bliss candies make them super creamy dreamy.

Just want to ask you one more question and I would love to hear your honest answer. I seriously adore comments.

How are you?

Baking from my heart to your kitchen,


Dawn


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