Cinnamon Pumpkin Milk Chocolate Fudge and {Earthquakes}

Night #1:  It was about 2:20 am and I was sitting in the living room of my dorm.  I was all by myself and the couch started to shake.  My first thought was “GHOSTS!” and my second thought was, “Don’t look under the couch.”  Naturally, I got on Facebook because what else comforts a person in their time of fear better than Facebook? I was confirmed sane as I read through all of the earthquake statuses.  I live in Missouri and I never thought I’d feel an earthquake.

Night #2:  It was about 11:55 pm and when my bed started shaking I didn’t freak out since, ya know, I’m an expert in the earthquake field now.  But, really, I did freak out and I started texting all of the people that didn’t believe me the first night I told them about the earthquake saying, “Did you feel that?! I know you felt it this time!”  
So, now I can say I’ve felt an earthquake…. a record-setting earthquake.
Did you guys feel the earthquake? Have you felt one before? Share your stories!

Other than earthquakes, nothing too exciting has been happening, but I did make this pumpkin fudge.  I’m not going to lie, it was a little heavy on the cinnamon, so I decreased the amount of cinnamon in the recipe below for your taste bud satisfaction.  Other than that, it was good.  It’s a really moist fudge; not crumbly… it has a bit of elasticity and it’s very rich.  I recommend cutting it into small pieces.

Cinnamon Pumpkin Milk Chocolate Fudge
Adapted from: All Recipes
1 (10 oz) package pumpkin spice marshmallows
  • 1 ½ cups white sugar
  • 2/3 cup evaporated milk
  • ¼ cup butter
  • ¼ teaspoon salt
  • 2 cups milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla extract

  1. Line an 8×8 inch pan with aluminum foil. Set aside.
  2. In a large saucepan over medium heat, combine marshmallows, sugar, evaporated milk, butter and salt. 
  3. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  4. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips.
  5.  Stir until chocolate is melted and mixture is smooth. 
  6. Stir in cinnamon and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

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