“Life starts all over again when it gets crisp in the fall.”
– F. Scott Fitzgerald, The Great Gatzby
I love the freshness of fall. After a busy summer of moving, working, and raising one spunky little baby, I am craving the calm and coziness that comes with cooler weather. I am eager to pull out boots and bundt pans and cook with apples, sweet potatoes, and pumpkins. And of course, I want my fair share of Halloween candy.
Which brings me to my fall to-do list.
- Browse through the Halloween candy section at Target. Every. Time.
- Test out a few picnic ideas on the hiking trails around Fredericksburg.
- Make an apple pie from scratch with Mr. L.
- Teach baby L how to do the Monster Mash.
- Download Thriller and the Ghost Busters theme.
- Carve a pumpkin for the first time. (Yes, long overdue).
- Have a soup and college football Saturday when the Gamecocks are on.
8. Learn just how my grandmother makes her perfect candied yams.
9. Secretly turn the heat off to instigate lots of couch cuddles with Mr. L and baby L.
10. And finally, put candy corn on fudge….check.√
Candy Corn Fudge
3 cups sugar
3/4 cup butter
1 small can (5 oz.) evaporated milk (not sweetened condensed milk)
1 10-to 12-oz. pkg. bittersweet chocolate chips
1 7 oz. jar marshmallow creme
1 cup chopped walnuts ( I toasted mine for 5 minutes at 350°F)
1 tsp. vanilla
Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F (if you have one), stirring constantly. Remove from heat.
Stir in the chocolate and marshmallow creme until melted. I found this part a little tricky because the marshmallow creme did not want to come out of the jar and is very sticky. While I did not try this, the word on the street is if you place the jar in very warm water it’s easier to spoon out.
Now add the walnuts and vanilla; mix well.
Pour into the foil-lined pan; spread to cover bottom of pan. Top with candy corn leaving about an inch between each candy. Cool completely. Use foil handles to lift fudge from pan. Cut between the candy corn pieces to make the little squares.
*recipe based on the classic “fantasy fudge” recipe found on a jar of Jet-Puffed Marshmallow creme and all over the internet.