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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Eggnog Pumpkin Fudge

A little on the sweet side......okay, a LOT on the sweetness scale, but just don't sit down to the whole pan when it's ready. You can actually taste both the eggnog and pumpkin in this recipe and it was soooooo good!


For 1 Batch(es)


  • Nonstick cooking spray
  • 3 cups sugar
  • 1/2 cup butter or margarine
  • 2/3 cup eggnog
  • 1/4 cup evaporated milk
  • 1 1/2 cups canned pumpkin
  • 2 tablespoons maple syrup
  • 1 tablespoon pumpkin pie spice*
  • 10 ounces white chocolate chips
  • 1/2 (10-ounce)bag(3 cups)mini marshmallows

Eggnog Pumpkin Fudge Directions

  1. Lightly grease an 8-inch square pan with nonstick cooking spray; set aside.
  2. In a large saucepan, place first 7 ingredients and stir well. Bring to a boil over medium high heat, stirring almost constantly to prevent scorching. Continue to boil and stir until your candy thermometer reads 240-degrees F, which is the high end of the soft ball stage. This will take roughly 10 minutes.
  3. Remove pan from heat and immediately stir in white chocolate chips and marshmallows, until everything is completely melted. Pour into prepared pan and cool at least 3 hours, or until firm.
  4. * Or make your own by blending 2 tablespoons cinnamon, 1 tablespoon nutmeg, 2 teaspoons ginger, 1 teaspon allspice and 1/2 teaspoon ground cloves.