Monday, October 14, 2013

Maple Bacon Acorn Squash Fudge

Yes.

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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!

pumpkin picking

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!

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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.

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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.

Ingredients:

  • 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

Directions:

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

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Enjoy!

28 comments:

  1. Sarah, that looks deliciously decadent! I never thought to use acorn squash in fudge! I am so going to try this recipe, yum!! Thank you for the love! I am so honored that you tried my soup recipe, and so glad you liked it! :D

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    1. You're welcome!! I love the soup, it's a new fall must-have!!

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  2. Love this! How creative to not only use the acorn squash for the fudge, but to also add a little bit of bacon heaven into this yummy treat! Bacon. Bacon. Bacon. Everything is better with a little bacon.

    I've heard of Jones Farms, mainly in conjunction with their "cut your own tree" at Christmas. I never know they had other seasonal items.

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    1. You've got to go to Jones! They also have a great winery and have been voted best CT Wine a few times!

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  3. If there's any left, I would love to try a piece tonight! love, gaga

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    1. I've got plenty! The recipe yielded 3 lbs.

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  4. OH OH OH! I want to try this! I can't wait-- I have a squash sitting in my veggie bowl right now..

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  5. Very creative. I'm jealous. Michelle Brennan

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  6. I've heard of bacon desserts and zucchini chocolate cake, but squash fudge is truly innovative!

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