an autumn trip and pumpkin fudge

Sunday was one of those perfect autumn days that you just want to bottle up and let a little out each day during those gloomy winter months ahead. The sky was perfectly blue, the temperature was in the mid 70's , and a gentle wind was blowing the falling leaves across the roadway. A perfect day to take a drive into the mountains, overindulge at the lunch buffet, and enjoy the scenery.


So that is exactly what we did. (Mom even agreed to me driving this time, so there was no white knuckling experiences around hairpin curves) 

We started with lunch at Natural Bridge State Park, which consists of stuffing oneself with an amazing amount of good old southern home cooking.

The lodge sits up in the mountains overlooking a lake and river.

complete with a swinging bridge

I'm not too fond of swinging bridges, but as this one  isn't high, I'm able to make it across. Oh, did I forget to tell you that I have a terrible fear of heights? I have actually walked across Natural Bridge in the past, but it really isn't a pretty experience. I actually tried to walk across Sky Bridge, another natural bridge, in the middle of winter when it was covered with ice. I got half way across, dropped to my knees and begged to die. I was much younger and a lot more foolish then. 


We were heading down the road when we spied this.

Oh boy, scorpions, black widows, and brown recluse spiders. What more could you ask for. Okay, that wasn't what really caught my attention . It was this.

FUDGE. Not exactly what we needed after that lunch, but we did bring some home. After all it was homemade. I have never actually made fudge, but I found this recipe and it seems perfect for a fall treat. I may actually try it. I just need one of those candy thermometers.


Pumpkin Fudge
from Southern Living

Ingredients

3 cups sugar

3/4 cup melted butter

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 tablespoons corn syrup

1 teaspoon pumpkin pie spice

1 (12-ounce) package white chocolate morsels

1 (7-ounce) jar marshmallow crème

1 cup chopped pecans, toasted

1 teaspoon vanilla extract

Preparation

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

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