Recipe: 2-minute pumpkin, chocolate fudge

FOX19 - 2 Minute pumpkin fudge by Karri Perry from Blueribbonkitchen.blogspot.com

What you need:

8 x 8 baking dish (or something close to those dimensions)
Waxed paper, lay a piece across in each direction, creating "handles"-- this will be awesome and come in handy when it's time to remove the fudge from the pan.
Cooking spray or butter used to lightly grease the waxed paper.

Ingredients:

Pumpkin- 1/4 cup (Perry measured my pumpkin puree in a dry-measuring cup) Perry used Libby's. Be sure it is the pureed pumpkin and not the pie mix.
2 Tablespoons milk, - She uses 2 percent
1/2 of a stick of butter - She uses Land of Lakes
1 teaspoon vanilla
4 cups confectioners’ sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon allspice
Pinch of salt

Line pan with waxed paper, and lightly spray or grease waxed paper, set aside.

In a medium mixing bowl add confectioners' sugar and spices, set aside.

In a microwaveable bowl or large measuring cup, add pumpkin, milk, butter and vanilla. Microwave the mixture for 2 minutes with a paper towel resting on top of container to catch any spatters. After two minutes, the mixture will be very hot. Carefully remove from the microwave and stir the pumpkin/milk/butter/vanilla mixture until emulsified.

Add the now very warm emulsified pumpkin mixture to the waiting sugar and spice mixture.

Stir until all lumps of sugar are gone and the mixture is smooth and shiny.

Quickly pour the fudge into the prepared pan. Let rest at room temperature for 30-40 minutes until mostly cooled, then refrigerate.

(TIP: If you work quickly, and pour the warm mixture into the pan, the top of the fudge will remain smooth...Getting the fudge into the pan while it is still warm and pours nicely is the best bet for the beautifully smooth top surface, If for some reason the fudge does not pour out nicely, smooth the top of the fudge with an off-set spatula.)

After refrigerated for about 1 hour the fudge should be set.

Lift the fudge from the pan using the handles of the overhanging waxed paper.

On a cutting board, cut fudge into small 1 inch or smaller pieces. Store covered in the refrigerator. For dessert trays, remove from refrigerator and plate 30 minutes before serving.

2- MINUTE CHOCOLATE FUDGE:

4 cups confectioner's sugar
1/2 cup unsweetened cocoa powder
¼ tsp salt
¼ cup milk
1 TBS vanilla extract
1/2 cup unsalted butter (1 stick)

First, line an 8x8 pan with waxed paper, set aside This will help you to easily lift out the fudge at the end.

Mix the sugar, cocoa powder and salt together in a microwave safe bowl, blend with a fork.

Add the milk and the vanilla, stir as much as possible, until combined. The mixture will be clumpy and sticky but not smooth yet.

Add the stick of butter on top of the mixture.

Microwave on high for 2 minutes.

Stir the mixture together until it becomes shiny and smooth. (Some butter my still be visible after microwaving for 2 minutes...but should melt and combine with enough stirring.)

Add-ins: try using chopped dried fruit or chopped toasted nuts, for a variation.

Pour into the prepared pan.

For Halloween fun, add sprinkles to fudge before it sets.

Refrigerate for 1 hour, cut into small squares and serve.

Keep leftover fudge covered in the refrigerator.