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