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November 2010 - Page 2 of 5 - Shivaya Naturals — Page 2

November 2010

In just one week, the 5th edition of Rhythm of The Home goes live, and today we are celebrating with Winter sponsor Gypsy Forest, as her store is featured on the ROTH blog that includes a $50 gift certificate. Head on over for a chance to win!


One thing that I have been grateful for the past two years is my brother, his wife, and two daughters traveling out from Maryland to spend the Thanksgiving week with us. Having his family, our parents and my family makes for the best start to the holiday season.

My brother takes after my mom in his cooking skills in the kitchen, and the two of them are the ones slaving away for the 24 hours making all of our family traditions, and always adding in something new.

I am the baker in the bunch, so out comes the pumpkin, spices, chocolate and cream for many a family meal.

This year, I decided to try something new for the days leading up to Thanksgiving, and make chocolate pumpkin fudge. My husband loves fudge, it is a favorite from Thanksgiving until especially Valentine’s Day, and every year seems to bring about the joy of finding a new way to make it unique. I normally don’t have much trouble taking a base recipe and adding to it, but this year has been a challenge beyond anything I expected.

My first batch of fudge was too hard, dry and chalky for my taste, and while my family smiled politely, they recommended that I not serve it to anyone else. The second batch had an amazing taste, but didn’t set the way that I had hoped and was eaten with a spoon and bowl, rather than as candy.

The third batch has come out perfectly, and I must admit that as I write this, I am indulging in what will be tonight’s dessert.

Chocolate, pumpkin, spices and family. It is a good combination to get the holidays going.

Chocolate Pumpkin Fudge
2 Tbsp butter
2/3 C evaporated milk
2 1/2 C sugar
3/4 C fresh or canned pumpkin (not pumpkin pie filling)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
7 oz. of marshmallow fluff 
1 tsp vanilla extract
1 C semisweet chocolate chips

Butter or line an 8×8 or 9×9 glass dish. Set aside
In a large saucepan over medium heat, bring the milk, sugar and butter to a rolling boil, stirring occasionally.
Add in the pumpkin and spices and bring back to a boil, stirring for about 5 minutes. Add in the marshmallow fluff, bring back to a rolling boil, and stir consistently for 20-25 minutes.
Remove from heat and stir in chocolate chips. Pour into pan and allow refrigerate before serving. 

*** As a side note, this recipe has a lot of moisture with the pumpkin, and it is not as easy to set as traditional fudge. I live at 5000 ft above sea level, and so it is easy to get too dry too quickly. 25 minutes might seem like a long time to keep the fudge mixture at a rolling boil, and I do have to say that using a candy thermometer, and making sure that you keep the mixture at under 220 degrees is essential. There are a lot of recipes that call for a pumpkin fudge recipe to reach the soft ball stage, but I find this to be too dry. However, doing a soft boil or simmer for 25 minutes was not enough to set the fudge. This is a recipe that may need to be played with, but err on the side of not drying the mixture out.