Ghost in the Pumpkin Patch Fudge

Marbled orange and white fudge creates the perfect “Ghost in the Pumpkin Patch effect” for a tasty Halloween treat!

The other day I was thinking about how much I like fudge (I think about food, especially desserts, pretty much 24/7) and how I haven’t made it in a very long while. It’s been so long it’s a crime.

And then the wheels spun some more and I realized that orange and white fudge would be so fun for Halloween! So then I came up with what I thought was a clever name for it to make it “Halloween-ie”, and here you have it! I love how you can take something that’s not originally geared towards a holiday and make it that way with a title and a few toppings. 🙂

But, I needed fudge in the worst kind of way, so I made it work! Ha!

And I think it works pretty well. I love the little pumpkin candies on top. Kids are just drawn to stuff like that. And, it takes something that’s semi-boring looking to whole new levels. 🙂

One of my family’s favorite fall activities is taking our annual trip to the pumpkin patch. We play old-fashioned games there, eat kettle corn, get lost in the corn maze, and then head on the hay wagon to pick the perfect pumpkin to carve. We seriously look forward to this day all year long.

There’s just something so breathtaking about a sea of bright orange pumpkins amidst the green field. It’s a gorgeous sight!

Here’s the happy clan last year at the patch.

{GHOST IN THE PUMPKIN PATCH FUDGE}

Yield: about 2 1/2 pounds

Adapted from Taste of Home

2 c. sugar

2/3 c. evaporated milk

1/2 cup butter, cubed

1 package (12 oz.) white baking chips

1 jar (7 oz.) marshmallow creme

3 1/2 tsp. orange extract

orange food coloring gel

Candy Pumpkins

Line a 13″x9″ pan with foil and coat with cooking spray. If you want a taller fudge, use an 8″x8″ pan instead. Set aside. In a medium heavy pan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 3 minutes from the time the bubbles start to form around the edges. Remove from heat; stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add extract and food coloring gel to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Let fudge sit for a minute or two and then place the candy pumpkins on top, about 1″ apart. Cover and refrigerate until set.

Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1 inch squares. Store in an airtight container in the refrigerator.