Washi tape has turned into one of my favorite go to crafting staples. I have found a other uses for it outside of crafting. I love to cook and package my baked goods and sweets and give to the neighbors and service providers. Partially to get them out of the house so I do not eat them. (I will admit it. I have NO will power.) The other reason is they are the perfect little thank you for things like a great hair cut, the bus driver and to brighten someones day in general.
I wanted to kick up the plastic treat bags, and believe it or not I was out of pretty ribbons. That is where the washi tape came into play. I thought about wrapping it with the tape. That would be perfect, but my fudge is something you can only eat a little bit of at one time. I wanted the recipients to have the option of re-closing the top of the bag. That is where I came up with the washi tape twist tie idea. Washi tape can be both beautiful and functional. Gotta love that!
- 3 Cups Sugar
- ¾ Cup Unsalted Butter, melted
- 2/3 Cup Evaporated Milk
- 1 Cup Canned Pumpkin Puree
- 2 tbsp. Corn Syrup
- 2 ½ tsp. Pumpkin Pie Spice
- 9 oz. White Chocolate, chopped
- 7 oz. Jar Marshmallow Crème
- 1 Cup Walnuts, chopped and toasted
- 1 tsp. Vanilla Extract
Stir together the first six ingredients in a 3 ½ – quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil and a candy thermometer registers 234° (soft-ball stage). THIS IS IMPORTANT!!! Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 8-inch square pan.
I chose to use the Little Venice Cake Company cutters because of their height. A standard cutter would not go all the way through the thick fudge.
If you want to get extra fancy when serving at home, you can easily make a drizzle to top the fudge. To make the drizzle, I used candy wafers with a splash of milk and microwaved them in the make and mold bottle until melted. The candy wafers come in an amazing variety of colors.Google+