Pumpkin Fudge

pumpkinfudgeNeed a little something for your sweet tooth? United Thank Offering Board Member Barbara Shafer shares her pumpkin fudge recipe and tradition:

“Each year at Christmas time for over 25 years, I would have immediate family, friends, etc. over for Christmas Brunch, usually on Christmas day after all have opened their Santa gifts and stockings.  Every year I try one new recipe and put it in the mix with all the favorites.

Ten years ago I moved away from family and friends and could not continue the tradition of brunch so I started the tradition of bringing a new recipe when I came to visit at Christmas time. This is one of the favorite fudge recipes I brought on Christmas and everyone loved it. I continue to bring it each year with another “new” recipe. It is easy to carry on the plane or in the car. One of my granddaughters is allergic to nuts so I make two batches, one with and one without nuts. No one else makes it because they know I will bring it. One year I did not bring this fudge but made Butterscotch fudge instead. Wow, you wouldn’t believe the complaints! I guess we have a tradition again.

This classic holiday recipe delivers on the taste of the season – a wonderful gift for your family and friends.”

Lo! He comes! let all adore Him!
‘Tis the God of grace and truth!
Go! prepare the way before Him,
Make the rugged places smooth!
Lo! he comes, the mighty Lord!
Great His work, and His reward. ~ Thomas Kelly, 1805


Pumpkin Fudge
Makes about 3 pounds; yields 48 servings (2 pieces per serving).


• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 1/2 cup LIBBY’S® 100% Pure Pumpkin
• 2 teaspoons pumpkin pie spice
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
• 1 jar (7 oz.) marshmallow crème
• 1 cup chopped pecans
• 1 1/2 teaspoons vanilla extract

Line 13 x 9-inch baking pan with foil.

Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty 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°F. to 240ºF. (soft-ball stage).

Quickly stir in morsels, marshmallow crème, nuts, and vanilla extract. Stir vigorously for 1 minute or until morsels are melted.

Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled.

Refrigerate tightly covered.

To cut, lift from pan; remove foil. Cut into 1-inch pieces.

For Butterscotch Fudge, substitute 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

Estimated Times: Preparation – 10 minutes; Cooking – 20 minutes; Cooling Time – 2 hours cooling.

Submitted by: Barbara Schafer, United Thank Offering Board, Province VIII

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Cafe Galilea Special Pancit from the Philippines

Filipino Pork Adobong

pork-abodongPork Adobong is a signature Filipino dish that is often packed while traveling because the soy sauce preserves it well.

This recipe is courtesy of Cafe Galilea Restaurant and Marketing, a program of the E-CARE Foundation (Episcopal Community Action for Renewal and Development), the economic development arm of The Episcopal Church in the Philippines. The E-CARE Foundation works with communities to identify and mobilize their assets, gives loans, and provides training to help communities improve their economic livelihoods. Cafe Galilea serves food made with the organic vegetables and products produced by these communities.

In the picture, Lai-yan, an E-CARE project officer, and Kellen Lyman, Young Adult Service Corp volunteer from the Diocese of Louisiana, cook an extra big batch of pork adobong for a church fiesta in honor of St. Jude.

Then he said to them, ‘Go your way, eat the fat and drink sweet wine and send portions of them to those for whom nothing is prepared, for this day is holy to our Lord; and do not be grieved, for the joy of the Lord is your strength.’ ~ Nehemiah 8:10

Café Galilea’s Adobong Pork from the Philippines
Makes 4 servings


  • 16 oz pork (with fat), diced into 1-inch squares
  • 3 T cooking oil
  • 1 medium onion, sliced into rings
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 1 tsp ground black pepper
  • 2 T brown sugar
  • 1 1/2 tsp sea salt
  • 3 c water
  • 1/4 c soy sauce
  • 2 T vinegar

In large saucepan, heat 3 T oil on medium-high heat. Sauté garlic until golden brown. Add pork, bay leaves, black pepper, salt, and sugar. Cook for 5 minutes, stirring occasionally.

Add water and soy sauce. Bring to a boil. Reduce heat to low boil for 10 minutes, until liquid is reduced.

Add vinegar and cook for 2 more minutes.

Add onions and cook until soft, about 1 minute.

Best served over rice.

Submitted by: Kellan Lyman (Diocese of Louisiana), Young Adult Service Corps volunteer serving in the Philippines.

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: This Black Mushroom Rice from Haiti