Coco in the Kitchen

Treats for the whole family!

Pumpkin Fairy Truffles to the Rescue!

| Autumn, cinnamon, dessert, pumpkin, sweet


Thanksgiving is a sneeze away and the panic is settling in, isn’t it? And Christmas isn’t far behind.

After Halloween, it’s full throttle clear to the new year with no sign of a slow-down.
The days seem to pass in a blur.
Thanksgiving offers a chance to stop and count the things we appreciate in our lives, like the crisp morning air, that first sip of coffee, the feel of Daisy’s little hand in mine.

Cooking for the people we love is the best expression of gratitude.
The Wampanoag and Pilgrims gathered around the table to celebrate the first harvest, setting the stage for our cherished tradition.



Whether you’re going out or hosting dinner at home, the Pumpkin Fairy can lend you a hand.

And, while everyone else is working on the usual turkey, cornbread stuffing, pumpkin pie, you are blazing new trails like the rockstar that you are with the cutest truffles on the planet.


Pumpkin Fairy Truffles are sure to make a big impression. After all, they’re synonymous with luxury. 
Sinfully creamy with a tickle of spice, these sweeties give the old tired pumpkin pie a supermodel-quality makeover. Packed with beta-carotene-rich pumpkin to improve vision and promote clear skin, they’re low on sugar and homemade, which means they are unexpectedly healthier than other candies. 
Thankfully, there’s no law confining them to Thanksgiving. So you can enjoy them anytime, all year long!
Don’t let their dainty little look fool you. They really are easy to make. But,  no one has to know that. I’ve got your back, Jack.

Pumpkin Fairy Truffles

Yields about 15 truffles 

Supplies
*1 14oz-can sweet condensed milk
*1/2 cup organic pumpkin puree
*2 Tb butter
*1 tsp ground cinnamon, extra for dusting
*pinch ground ginger
*1/2 tsp vanilla extract
*15 whole cloves
*1/4 cup table sugar or white sugar crystals
*15 mini paper candy cups

Steps

Pour sweetened condensed milk into a medium nonstick pot and add the pumpkin, butter, cinnamon, ginger and vanilla.

Using a wooden spoon, incorporate them together and light the burner on medium-high heat.
Stir gently without stopping as the bottom will quickly burn.

Once the mixture thickens to the consistency of a paste (you’ll find you’re putting an effort into mixing),
remove from the heat and transfer to a clean bowl to cool. Chill at least one hour in the fridge.
If you’re in a hurry, pop the bowl into the freezer for about 10-15 minutes.

Sprinkle some table sugar onto a flat plate. Take a teaspoon of the pumpkin mixture, roll into a ball about the size of a large gum ball, toss into the sugar and coat evenly. 
Sprinkle a bit of ground cinnamon on one side for a blush of colour. 
Insert a clove into the top center to fashion a stem and place into a paper candy cup.
Repeat until you’ve used up all of the pumpkin mixture.

Store refrigerated in an airtight container up to 2 days.



Check your pantry – you probably already have all of the ingredients. But maybe you should double the recipe, because this yields about 15 little treasures and you’re likely going to eat a bunch along the way. 
Now we have one more thing to be grateful for, a luxurious treat that’s a trendy take on an old favourite. Picture Yasmin LeBon wearing a warbonnet, leaning on an Appaloosa, biting into one.
The holidays just got hip-cool, didn’t it?

Comments

  1. Hi Colette,

    I like the way you presented your pumpkin truffles… They look so magical with all the sugary sparkles!!!

    Zoe

  7. My dear Colette, these are the cutest liitle sweet treats that I have seen in a long time and I can see making them for all kinds of festive occasions – they are so very pretty and colorful and sound like they taste divine!
    You are such a creative and wonderful person, dear friend – hope you all spend a wonderful Thanksgiving together!
    Have a great week ahead and I am sending a big fat hug to Daisy!
    Andrea

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