Kid-Friendly Pumpkin Truffles and Pumpkin Fudge Recipes

Today I awoke to a cool, refreshing morning -- a welcome break from the hot, steamy weather of late. The cool temperature got me thinking about fall and pumpkins. Along with pumpkin pie and muffins this season, try these two super easy recipes for pumpkin truffles and pumpkin fudge.

I came across these recipes while searching for some simple things I could cook with my grand kids. For a ton of ideas that utilize pumpkins, visit Kids Cooking Activities.

You will appreciate the ease of these recipes. As well, you will love the small cost involved. Most of the ingredients are common items you probably have on hand. Both recipes call for pumpkin puree, which is not the same as pumpkin pie filling. Pumpkin puree is available at most grocery stores. You will need a candy thermometer for the fudge recipe.

Both recipes are fitting treats to serve at a Halloween party. Keep these wonderful pumpkin delights in mind, too, when Thanksgiving rolls around. The sweets are perfect to offer guests after the turkey dinner settles.

1. Pumpkin Truffles

1 cup pumpkin puree
• 2 ½ cups crushed vanilla cookies
• 1 Cup toasted almonds - chopped coarse
• ½ cup powdered sugar
• 2 teaspoons cinnamon
• 6 oz. package semi-sweet chocolate chips
• 1/3 cup apple juice

Directions

In a medium size bowl, combine almonds, cookies, cinnamon, and powdered sugar. Mix well. Add chocolate chips to the mix. Add pumpkin puree and apple juice. Mix gently with a spoon or your hands. Cover a cookie sheet with waxed paper. Roll the mixture into small balls. Place on the cookie sheet and chill in the fridge for several hours. Melt some chocolate chips. Using small tongs, dip the chilled truffles into the chocolate. Return to the fridge to chill again.

2. Pumpkin Fudge

• 4 cups sugar

• 1 cup milk

• 3 tablespoons corn syrup

• 1 cup pumpkin puree *(not pie filling) - available canned

• 3 tablespoons butter - cut into small pieces

• 1 teaspoon vanilla

Cooking Directions

1. Line a square pan with tin foil. In a saucepan on medium-low heat, combine milk, sugar and corn syrup. Gently blend in pumpkin puree. Stir constantly and continue to check temperature of fudge using the candy thermometer. When fudge reaches 238 degrees, remove from heat.

2. Stir in the butter. When fudge has cooled slightly, add vanilla and stir. Pour into the foil-lined pan and allow to completely cool. When fudge is hard, it can be stored in the fridge.

Sources:

Kids Cooking Activities

Personal Experience