Every year my husband and I take our boys pumpkin picking at Jones Family Farms. It’s a beautiful property and there is tons to do. We always have a blast!
This year I was particularly excited because Jenny from Sweet Jenny’s CT had recently posted a recipe for Carnival Squash Bisque and I was dying to try it. I knew Jones Farm would have a great selection of gourds for my soup-making needs!
There were so many varieties! I wasn’t sure what to go with so I grabbed a couple different varieties. (I ended up making a butternut squash & sugar pumpkin bisque, btw.)
On the way home, we passed a gift shop that was selling fudge. I exclaimed, “Oooh, fudge!” as I am sure everyone would when passing a “FUDGE” sign. Then my husband said, “You could just make your own.” He was right. I was thinking about making pumpkin fudge and when I went to the grocery store to pick up the canned pumpkin goop, it hit me that I could just puree a super-flavorful acorn squash. I was so excited.
I only needed half of the squash for the fudge recipe, so I figured I would eat the other half for lunch and maybe top it with bacon. Then, it hit me. I could put bacon in the fudge. Yes.
And that is how this recipe was born.
- 2 cups granulated sugar
- 1 cup brown sugar
- 3/4 cup unsalted butter
- 5 oz. can evaporated milk (2/3 cup)
- 2/3 cup roasted, pureed, acorn squash (directions below)
- 2 teaspoons cinnamon
- 2 cups white chocolate chips
- 7 oz. jar of marshmallow cream (1 1/2 cups)
- 1 cup chopped walnuts
- 4 pieces of maple bacon, cooked crisp & crumbled
- 1 1/2 teaspoons vanilla extract
For the squash:
Preheat oven to 400, cut squash in half lengthwise, place a pat of butter in each half and sprinkle with brown sugar. Bake, uncovered for 45 minutes.
Once cooked, allow to cool then scoop out the insides and puree in a food processor.
I placed the pureed squash in a bowl on top of a paper towel to get some of the moisture out while I got the rest of the stuff ready.
For the fudge:
Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
Combine the granulated sugar, brown sugar, butter, evaporated milk, squash, and cinnamon in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F. (I don’t have a candy thermometer, I just boiled it for 11 minutes and it was fine!)
Quickly stir in the white chocolate chips, marshmallow creme, walnuts, bacon and vanilla extract. Stir vigorously for 1 minute or until the chocolate chips are melted. Immediately pour into the prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered overnight. Cut into 1 inch pieces.
recipe adapted from The Brown Eyed Baker