So what do Dad and I do for entertainment at M. D. Anderson? We read, admire the children’s art, and express amazement at the large number of people in the waiting rooms. But for the last three days, we’ve kept ourselves occupied by snacking on pumpkin fudge. Dad requested that we take along some of Uncle George’s sweet treat to recent M. D. Anderson appointments, but the truth is that we have snacked on pumpkin fudge to and fro to medical appointments, and all points in between. Dad’s refrain for the last few days has been, “Let’s break out the fudge.”
Today we had the opportunity to eat several pieces during a ninety-minute wait for Dad’s first appointment at the Head and Neck Center. Dr. Paul Gidley evaluated Dad’s larynx by numbing his nostrils, and inserting a flexible viewing tube into his nasal passage and down his throat. He determined that the left vocal cord is paralyzed due to the lung tumor pressing on the recurrent laryngeal nerve. The doctor believes that an injection into the paralyzed cord will improve the vocal tone of his speech. The procedure will take place sometime next week.
Aunt Sheryl said that she had never heard of pumpkin fudge, and requested the recipe. Here ’tis, courtesy of Uncle George and Aunt Twylah. (I can’t provide a picture of the creamy confection because only crumbs remain, and I think I saw Hannah eating those a little while ago.)
Makes about 3 pounds
Prep: 10 minutes Cook: 15 minutes Stand: 2 hours
Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234 degrees and the remaining ingredients are added, quickly spoon the fudge into the pan.
3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow creme
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
Stir together first 6 ingredients in a 3 1/2 quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until candy thermometer registers 234 degrees (soft-ball stage) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined, 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
Carol’s Note: I really love pumpkin pie spice, and when I make the fudge I plan to double the amount of spice.