Pumpkin Breakfast Spread

Sometimes in life you have what is now popularly referred to as a FAIL. I recently thought I had one of these but it turns out…. I just invented something new! I started out to make pumpkin fudge and well it didn’t turn out as fudge. Guess that’s what happens sometimes when you start tweaking recipes, you run the risk of it going wrong, but the end product tasted great. My neighbor and I sat tasting it and trying to figure out what it was and then we clicked on an idea…. put it on bread. It was good on bread, so we tried it on toast…. and that is when I realized I had not failed at making pumpkin fudge, I had succeeded at making Pumpkin Breakfast Spread! So how does one recreate my culinary invention?

In a saucepan I put 2 cups of sugar, 1/2 cup of milk, 1 1/2 tablespoons of corn syrup and 1/2 can of pumpkin puree. I brought it up to a low boil and then tossed in 1 1/2 Tablespoons of chopped up unsalted butter and 1/2 teaspoon of vanilla. I then stirred and stirred and stirred and stirred….. You see I don’t own a candy thermometer, but I remember how my grandfather had taught me to make fudge….. you drop a little bit in a clear glass of cool water and if it “balls up” (holds it shape) it is ready. So once my concoction “balled up” I buttered a pan and poured it in. I popped that bad boy in the fridge and was mighty proud of my “fudge.” I even called my hubby to tell him I had made fudge.

It wasn’t till a few hours later I realized, it was fudge…… and thus the birth of something new, Pumpkin Breakfast Spread!!!! It is a super hit with the country kids and something I will do again. Now I just need to go find a real pumpkin fudge recipe……

8 thoughts on “Pumpkin Breakfast Spread

  1. I love pumpkin anything, everything. Thanks for sharing with us at our Thursday Favorite Things Blog Hop. I'm your newest GFC and Bloglovin follower.
    Angel

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