Turkey Day Treats


So with Thanksgiving almost a week a way, now is the time to start the meal planning. If you're hosting a dinner this year it's always a nice touch to send guests home with something sweet. I mean it is the season for giving and showing your family and friends that you truly are grateful for them. Two great ideas are Pumpkin Truffles and Pumpkin Spice Fudge. Put them in a cute little treat bag and place in a gift box. It can double as the most perfect little place setting and name card. I picked up these cute chevron boxes from World Market. Super simple and cute.

Pumpkin Fudge Ingredients: 4 T. butter 3/4 c. granulated sugar 1/4 c. brown sugar (packed) 1/2 c. sweetened condensed milk 1/2 c. pumpkin puree 2 tsp. pumpkin pie spice 1/2 tsp. nutmeg 2 tsp. pure vanilla extract 2 c. mini marshmallows 12 oz. bag white chocolate chips Candy thermometer Directions: Grease and line a 9x5 loaf pan with parchment paper. I would also use a brownie pan, because honestly I hate how the loaf pan has a curve on the side. So all the outside pieces of fudge have this weird curve to them. I prefer them to be super square. ha ha ha Before you get started, measure out all your ingredients and place in separate bowls. The second the pot goes on the stove you have to continually stir so it doesn't burn. Heat a medium sized sauce pan over just below medium heat. Once pan is warn, add in butter and let it melt, stirring it for a few seconds. Add in granulated sugar, light brown sugar, and sweetened condensed milk. Stir mixture together. Add in pumpkin puree, pumpkin spice, cinnamon, and nutmeg. Stir mixture together so it is evenly combined. Add in vanilla extract and mini marshmallows, stirring continuously until marshmallows have melted and are thoroughly incorporated into the mixture. Mixture will be slightly thick. Turn up the heat to medium or just above medium. Stir fudge continuously while it boils. Continue stirring for about 10 to 15 minutes or until the candy thermometer reads 234 degrees. Quickly turn off heat and remove pan from heat. Pour the entire bag of white chocolate chips into the fudge. Fudge will become thick very quickly. Using a folding motion, fold white chocolate chips continuously until they have completely melted and are thoroughly combined into the fudge. Fudge should be thick with a smooth texture. Pour fudge into the loaf pan (or brownie pan) and allow it to set in the refrigerator over night. Cut into one inch squares. I would recommend before cutting to pop in the freezer, once you've removed it from the pan. Even though it sat overnight in the fridge, the fudge was super sticky and stuck to the knife. I think it needs to be super solid. I also used this dandy tool to cut it in squares after I cut the main loaf into thirds. It made cutting up the fudge a ton easier.

Pumpkin Truffles Ingredients: FOR CENTER 2 oz. full-fat cream cheese, softened to room temperature 2 tbsp. powdered sugar 1/3 c. pumpkin puree 1 3/4 c. graham cracker crumbs 1/2 tsp. pumpkin pie spice 1/2 tsp. ground cinnamon 4 oz. white chocolate, coarsely chopped FOR TOPPING 10 oz. semi-sweet or white chocolate, coarsely chopped Extra graham cracker crumbs Directions: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar together until creamy, about 2 minutes. Add pumpkin and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate, and beat on medium speed until everything is combined, about 2 minutes. Cover tightly and refrigerate for 24 hours. Chilling is mandatory. Line two large baking sheets with parchment paper and set aside. Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place balls on baking sheets. Chill in refrigerator for 2 hours. Begin melting chocolate when balls are just about finished chilling, using a double boiler or the microwave. If using the microwave: place chocolate in a medium heat-proof bowl and melt in 30-second increments, stirring after each increment until completely melted and smooth. Let warm chocolate sit for 5 minutes to slightly cool before dipping. Remove balls from refrigerator and dip them in chocolate. Place balls back onto baking sheet after you dip each one, then top dipped truffles with a sprinkle of graham cracker crumbs. Make sure to sprinkle each one with the crumbs right after you set on the baking sheet. These guys harden up pretty quickly, so you want to make sure the crumbs stick. Allow chocolate to completely set in refrigerator overnight.


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