I am so excited to welcome today’s guest blogger: Aimee from Shugary Sweets!!! Her blogs is by far and away one of my favorites. Really, I could go on and on about different recipes I’ve tried from Shugary Sweets, but then I’d just be postponing what is really a fantastic Guest Post from Aimee! You’re just going to die: Pumpkin. Pie. Truffles. (!!!!) So check it out and then head over to Shugary Sweets to say hi and find some new favorite recipes!

I am so excited to be guest posting for Ashton. I fell in love with Something Swanky immediately, and have been a follower of hers for a long time. Ashton’s link party is awesome!
Anyways, enough about her. Let’s talk about me! You all know her already, this is her blog,  it’s why you’re here. Plus, HELLLLOOOO, I’m the guest here!
Okay, kidding. Not much to tell about me. My name is Aimee and I blog over at Shugary Sweets. I’ve been food blogging since earlier this year, so I guess I’m relatively new to the business and all. For me, I love sweets. Duh. I love baking, I find it therapeutic to knead dough, scoop cookies, and eat chocolate. I don’t only share treats over there, I also give recipes for dinner ideas, snacks, and even drinks (check out the Lemonade Beer with Cherry Rum. Yes, please). 

Today, I am bringing something for the season. I am totally head over heels in LOVE with pumpkin this year. It’s like we just found each other and are all lusty and can’t stop being together– like a new relationship. Even though I’ve baked and loved pumpkin in the past…this year we are all fresh with one another! I wanted to make pumpkin pie fudge, but I tend to make a lot of fudge on my blog. So why not go one step further and dip the fudge in white chocolate, and call it a truffle? Yep. I hope you enjoy, and stop by and say hello. I promise not to get all lusty on you, or stalk you too much. But I will keep sharing treats with you!
Thanks for having me Ashton!

Pumpkin Pie Truffle Recipe:

1 1/2 cup brown sugar
1 1/2 cup sugar
3/4 cup butter
1/2 cup milk
3/4 cup canned pumpkin puree
pinch of salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp allspice
3 cup white chocolate morsels
20 marshmallows (regular sized)
1 tsp vanilla extract
24 oz vanilla candy coating (white bark)

In large pot, mix sugars, butter, milk, pumpkin, cinnamon, salt, ginger, nutmeg, cloves and allspice. Stir and bring to a boil. Continue to boil over medium heat for 10 minutes. Remove from heat.
Stir in white chocolate morsels, vanilla, and marshmallows until melted. Mixture will get thick and dull. Pour into a mixing bowl (or use a hand-held mixer) and beat for about 2 minutes until smooth consistency.
If making fudge, pour into a parchment lined 13×9 pan. Set aside to cool. Cut into bite sized pieces.
If making truffles, place mixing bowl with fudge in refrigerator to set about 30-60 minutes. Using a small scoop, or tablespoon, scoop out balls of fudge, roll, and place on baking sheet. Once all fudge is rolled, melt the candy coating. Using a toothpick, dip each truffle into the melted chocolate, tap the side of the dish to let the excess run off, then set on a parchment lined baking sheet. Repeat for all truffles.
I like to dress them up a bit so I melted 1/4 cup dark chocolate morsels, and 1/4 cup orange candy melts in a dish. Melt in microwave (I did 30 second intervals), and pour into a ziploc bag. Snip off the end and drizzle over the white chocolate truffles.
Refrigerate for best flavor!

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