Festive Fall Fudge

My family absolutely loves fudge during the holidays. This Thanksgiving I volunteered to make the fudge and decided to have some fun with silhouettes. I recently came across this great Instructable by Doodlecraft - 'Pumpkin Butterscotch Fudge' and wanted to try this recipe while adding my own touch.

Following are the ingredients and supplies that you'll need for this Instructable.

For the Pumpkin Butterscotch Fudge:

• 1 cup granulated sugar
• 1/2 cup brown sugar
• 6 tablespoons butter
• 1/3 cup evaporated Milk
• 1/4 cup pumpkin
• 1 teaspoon pumpkin pie spice (a combination of ground cinnamon, nutmeg, ginger, & allspice, see here)
• 1 cup butterscotch chips
• 1/2 cup marshmallow cream
• 1 teaspoon vanilla extract

Note: I followed this Instructable by Doodlecraft for this recipe.

For the Chocolate Fudge:

• 3 cups granulated sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1 tsp vanilla extract
• 1 (12 ounce) package semisweet chocolate chips
• 1 (7 ounce) jar marshmallow creme
• 1 cup chopped walnuts

Note: I followed this recipe 'The Original Fantasy Fudge'

In addition to the ingredients above, you will also need:

• An 8x8 inch baking dish lined with parchment paper
• A 9x13 inch baking dish lined with parchment paper
• Fall themed cookie or pie cutters (I used these from Crate&Barrel)

Instructions for making the Pumpkin Butterscotch Fudge:

1. Line a 8x8 inch pan with parchment paper

2. Mix sugar, butter, evaporated milk, and spices in a medium saucepan over medium heat. Bring mixture to a full boil for about 10 minutes and stir constantly. Remove from heat and stir in butterscotch chips until melted and combined. Beat in marshmallow creme and vanilla extract. Transfer the fudge to the parchment pan and let it cool (about 1 - 2 hours). (Source: 'Pumpkin Butterscotch Fudge')

Instructions for making the Chocolate Fudge:

1. Line a 9x13 inch pan with parchment paper
2. Mix sugar, butter, and evaporated milk in a medium saucepan over medium heat. Bring mixture to a full boil for about 5 minutes, stirring constantly. Remove from heat and stir in semisweet chocolate chips until melted and thoroughly combined. Beat in the marshmallow creme, walnuts, and vanilla extract. Transfer the chocolate fudge to the parchment pan and let it cool (about 1 - 2 hours). (Source: 'The Original Fantasy Fudge')

Wait until the fudge has hardened before beginning this step. Be careful to not wait too long (I learned the hard way!) or the fudge will crack and crumble when you try to insert the cookie cutters.

Use a knife to slice off the edges of the fudge. This will make the finished pieces nicer. Cut the fudge into small pieces, approximately 2 inches in length and width.

Place a cookie cutter in the center of a chocolate fudge square. Push the shape from below to punch out the piece of chocolate fudge. Set aside.

Place the same cookie cutter in the center of a piece of the pumpkin butterscotch fudge. Push the shape from below to punch out the piece of fudge. Set aside.

Place the cutout shape of the pumpkin butterscotch fudge into the center of a square of chocolate fudge. You'll notice that it isn't a snug fit. I compressed the edges of the fudge to remove as much of the gaps as possible.

You'll notice that the fudge shapes don't always line up with the top of the fudge square. To have a cleaner look, slice the fudge squares in half. Now everything looks even better!