Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.
Pumpkin lovers will sing songs of praise over this holiday confection! Creamy and smooth, it will end any meal happily.
I followed the directions (without a candy thermometer) and this came out great!! Cook till it boils. Add ingredients..cook till it boils again.. Bring to rolling boil..then cook for 18 min (set your timers) and stir occasionally. I will DEFINATELY make this recipe again! What a nice change from ordinary fudge! Thanks!!Read More
I, like others, ended up with a pan of sticky goo. DO NOT USE FOIL to line the pan! The "fudge" sticks to the foil and you cannot remove it. I tried freezing it, heating it up and tearing it out. Nothing worked to get it out of the pan without pieces of foil stuck to it. I'd rename this "pumpkin caramel".Read More
I followed the directions (without a candy thermometer) and this came out great!! Cook till it boils. Add ingredients..cook till it boils again.. Bring to rolling boil..then cook for 18 min (set your timers) and stir occasionally. I will DEFINATELY make this recipe again! What a nice change from ordinary fudge! Thanks!!
Here's a tip for those of you who said your tin foil stuck to the fudge. DO NOT USE a cheap thin tin foil. Reynolds brand even makes a heavy duty NON STICK FOIL that worked perfectly for me. For those of you who ended up with pumpkin caramel....you didn't cook it long enough...end of story. I used a candy thermometer, and cooking it on medium takes about 25 to 30 min. to get to the softball stage. If you cook it long enough then this recipe is foolproof. I did use an entire 12 oz. bag of the chips and the pumpkin pie spice. I have gotten rave reviews on this.
Nice texture, but has better flavor with 1/2 tsp. pumpkin pie spice and 1/2 tsp. cinnamon. Once it comes to a boil, turn the heat down so it's just enough to maintain the boil and stir *occasionally* as the directions say, for 18 minutes. You do not need a thermometer. I checked the temperature after 18 minutes and it was not up to soft ball stage. I chose to follow the directions rather than my thermometer and the fudge is perfect. It is also good with chopped walnuts.
This recipe is not like traditional chocolate or peanut butter fudge. It's not creamy, but pumpkin isn't creamy. So it should be expected. However it is so tasty. I made this a couple of days ago and had multiple requests for the recipe. Very easy. The changes I made to the recipe were adding a full bag of vanilla chips and adding 1/2 tsp of ground cloves and 1/2 tsp of nutmeg so that way it would have more pumpkin pie taste. I didn't use a candy thermometer and the fudge wasn't dry or gooey. It set up perfectly. I highly recommend this recipe for a fun Thanksgiving treat.
WOW!! All I can say is that this fudge is fantastic tasting. It's not too sweet and it has a nice even balance of flavors all centered around the pumpkin. It took me three tries to get this right because I had never made fudge before---but once I used a candy thermometer (234 F) for the final boil, this was easy as can be. Tips for those just trying it out: I replaced the cinnamon with Pumpkin Pie spice, and I just sprayed my pan with a non-stick butter spray instead of using the foil. Other than that, use a candy thermometer to get this right on the last step.
Mmmmm! First time making pumkpin fudge. A nice change from chocolate and peanut butter. I doubled the recipe with no problems. Use a candy thermometer to ensure that your fudge reaches the soft ball stage (232°F). I also recommend a wisk for combining the ingredients and stirring in the pumpkin, marshmallow creme and chocolate.
I, like others, ended up with a pan of sticky goo. DO NOT USE FOIL to line the pan! The "fudge" sticks to the foil and you cannot remove it. I tried freezing it, heating it up and tearing it out. Nothing worked to get it out of the pan without pieces of foil stuck to it. I'd rename this "pumpkin caramel".
FANTASTIC!!! I was so pleased with the results! I divided it up and asked for reviews from my parents, sisters, & their families, and all of them called me to say how much they enjoyed it. I did cut the cinnamon down to 1/2 tsp. and added 1/2 tsp.of pumpkin pie spice and it really seemed to bring out the wonderful flavor. I also was sure to grease the foil with butter and had no problems. This will definetly be a keeper!
I used a candy thermometer to be sure it reached 230 degrees, I had no problem with it setting up. it taste great. Loved it. Doris :-)
This recipe is awesome. We had it at one of our fall get togethers and everyone loved it. So yummy and smooth. A must for any one to try. I had no problem getting this to set-up. Just make sure you do what the recipes says. You have to Stir the mixture the whole time you boil it and must be boiled for the entire 18 minutes. Well, worth all the work.
Just follow this recipe exactly and it comes out perfect. (I substituted carrot puree for the pumpkin just because thats what I had) I use a high quality,heavy pan that is made for even heat conduction. I used a Le Creuset, porcelain enaml covered cast iron pan.I use high quality ingredients. It matters! Especially with the flavor chips. I think it is important to start the 18 minute count AFTER the mixture has reached a true rolling boil (meaning you can stir it and it doesn't stop boiling). This is critical especially if your not using a thermometer. I never try to make candy on a rainy day or if the humidity is very high if I can help it. If you have to you will need to extend the time of your final boil and reach a temp of 236-240. I always have everything ready before I start by putting all the ingredients on the counter and having the pan prepped. That way I will not have to rumage around, chop nuts,line pans etc once I get going - there isn't time for that. Turning off the phone is a good idea, too :) Hope this helps any beginers. This is truely a wonderful recipe that makes an excellent and unigue candy.
This didn't turn out for me. I am the fudge queen, I don't even know how many batches of fudge I have made, but it has been A LOT! This turned out like runny caramel. 1 tip for those who can't get this recipe to turn out, do not make it on a rainy or very humid day. I made it on a rainy day, I think that is 1 big reason why this fudge didn't turn out. I was so frusterated that the fudge didn't turn out, as I have never had fudge turn out that way! I searched for another recipe and tried it the very next day. I have never made fudge where you put the marshmallow creme in while boiling, I have always put it in after removing from heat. So that is what I did for my 2nd attempt. Boil the sugar, milk, pumpkin and butter together. Boil until reaches 234 F. Remove from heat, add chips, marshmallow, vanilla & spice. This turned out perfect!! It is delicious! Good luck!
I know I can do this right but I didn't...my fault..I didn't boil it long enough. Anyway...does anyone know what I can do with the soft sticky yummy mess now? It still tastes really good and I hate to throw it away..Is there anything else I can do with it? Like make a cheesecake or pie or something? Any ideas anyone Please help!!!!!
Absolutely fantastic! I followed the directions *almost* to a "T". Only difference is that I added a bit of pumpkin pie spice with the cinnamon. It turned out to be the best pumpkin fudge I've ever had, even from a confectionary. My mother raved over it, and she's a die-hard chocoholic. I never thought she'd prefer the pumpkin fudge to the chocolate. Best advice I can give is FOLLOW THE RECIPE. Don't worry about candy thermometers and soft ball stage and all that. Oh, and line the pan with parchment, not aluminum foil. It doesn't tear as easily when you remove the fudge for cutting.
AMAZING! I followed the advice of a few reviews the first time I made it, and reduced the amount of sugar- BAD CHOICE! It was sticky goop that never set up. Delicious goop, but not fudge. It sounded so amazing that I couldn't give up. I tried again a couple days later, and followed the recipe to a T. PERFECTION! It's so sweet, so rich, and so pumpkiny! My sister is the eternal fudge critic, and even SHE raved about it. This is definitely becoming a permanent fixture in our holiday season!
I'll start off by saying I'm not a cook by any means. I'm a girl of convenience. But I wanted to make some pumpkin fudge for a friend of mine. Let me tell you, this was SUPER EASY! I modified it a bit though... --> I used 1/2 teaspoon cinnamon and 1/2 teaspoon pumpkin spice. (Instead of all cinnamon.) --> I added the marshmallow creme AFTER boiling for 18 minutes. --> I melted the white chocolate before I added to the mixture. --> I used both methods...the 18 minutes of boiling and a candy thermometer. Both were spot on. Just make sure it's a true rolling boil (a.k.a. when you stir it doesn't slow down the boil). --> I used non-stick foil. With these modifications, everything turned out amazing!! Highly recommend!
derections may be wrong on the boil time. mine did not come out
The directions are wrong. You need to add the fluff AFTER removing from heat along with the chips. The recipe says to bring back to boil for 18 min. once it's been added. This counteracts the effects of the fluff! I ended up with Pumpkin Spice Molasses!
This recipe did not work for me. It never hardened, or solidified, into a block I could cut into pieces.
At first I thought that 18 minutes was a long time to boil for, but since I do not have a candy thermometer I had to trust it. Bad move, as soon as I added the white chocolate chips the mixture was pretty much set before the chips melted(which they didn't completely melt) I was left with a solid block that crumbles when cut and does not even remotely taste like pumpkin. To bad I was so excited. :-(
This recipe tastes fantastic, but, unlike the other two fudge recipes I made the same day, did not set up despite following the directions and using a candy thermometer. After reading all of the reviews, I'm wondering if it's a certain brand of some ingredient that causes problems for some - it would be interesting to see a comparison of what every person used. I think I'm going to serve mine in mini-muffin cups with a toothpick, because there's no way our business can afford to throw it away and try again.
This was AMAZING! I took it to our family fall picnic and everyone loved it. I reduced the sugar by 1/2 a cup but other than that I followed the directions exactly as they were. Thank you for this great recipe!
I made this recipe following it to the letter. I set my clock to 18 min. I didn't end up with a hardened product. It was more like taffy. I tasted it, and it was good, but not a usable. I made 3 other batches of fudge that day using different recipes, and they all turned out perfect!.
First of all, I have to say this is a wonderful, yummy recipe. I did everything exactly as the recipe stated and I wonder if people become confused regarding the rolling boil. Do not lower the heat and maintain the rolling boil for the eighteen minutes! This is key. I should note that as I live in the UK now, I couldn't find marshmallow paste or canned pumpkin. I used a real pumpkin by baking it in about a half inch of water at 500F, removing the rind and blending the flesh. For marshmallows, I simply mixed the butter and a bag of marshmallows over heat as you would do for Rice Krispie Treats. I used this for the marshmallow mix. All in all, everything turned out great. My advice would be to proceed cautiously and accurately. This was my first attempt at fudge too. :) Good luck!
This stuff is very good. I nice change from normal fudge. I didnt have a problem with it thickening at all just FOLLOW the the instructions and you will be fine. In fact it was already hardening before I got it out of the pan so I had to work quick.
I just made this fudge this morning for Thanksgiving tomorrow and it's really good, just follow the directions. I didn't use a thermometer--just a clock and timed to the 18 minutes. I think the difficulty with fudge that others also share is defining "rolling boil." You truly have to cook this 18 minutes once it's rolling, meaning that you stir it and it continues to boil at nearly the same rate, despite the stirring. My fudge did begin to scorch slightly with 2 minutes left, so I had to stir constantly at that point forward. It did not impact the taste. And the chips took surprisingly long to melt. But it set up well and is very, very good, unlike some cloyingly sweet pumpkin fudges. I did use pumpkin pie spice in lieu of cinnamon.
This recipe was a disaster! It came out more like pumpkin caramels than any fudge I've ever eaten before. I couldn't even get it out of the pan. I had scoop it out with a spoon. I followed the directions exactly as written.
This recipe was great. Yes, a little less creamy than some traditional chocolate or peanut butter fudges -- but it's such a unique flavor that it doesn't much matter. For those whose fudge came out too gooey, I'd suggest using a candy thermometer. Rather than just boiling for 18 minutes, I used the thermometer to make sure the mixture reached about 235 degree F (for fudge consistency). It came out great, but it took much longer than 18 minutes. I also added 1/4 tsp of nutmeg & 1/4 tsp of ground cloves to enhance the pumkininess. I am giving the fudge as gifts and will definitely make it again (and again and again).
When making candy like fudge, the boiling time is less important than the temperature achieved during the boiling. This recipe should be edited to tell cooks that the temperature needs to reach 230F, also known as the soft ball stage in candymaking. Depending on altitude, this will be in 18-25 minutes. I consider this a major shortcoming in this recipe and downgraded accordingly. Frankly, since all posted recipes are juried, I would have expected the editors to catch this error and correct it. Without this direction, many cooks will end up wasting a whole pan of expensive ingredients.
I have made this fudge a dozen times and, if I could give it more than 5 stars, I would. The only time it didn't turn out is when I tried to refrigerate it before it was cooled and set. It will turn out like carmel if you try to get it to set in the fridge. I agree with other reviews that it takes longer than the directions to reach the soft ball temp. You do have to stir constantly to keep it from scorching. Everytime I have made it, people devoured it!
It didn't work for me... it was even GOOEY.... like just plain thick sauce... tasted good though but VERY sweet. Would have made a great fudge, LOL... frig. I didn't measure properly I think...
This was my first foray into candy making, and it was quite a success! I boiled as directed and it turned out great. A nice change from the usual fudge.
awesome dessert with coffee! i followed the recipe exactly, used a candy thermometer, added pumpkin spice and more cinnamon, its like a melty explosion of creamy pumpkin goodness! POINTS OF NOTE : foil not necessary i used a non-stick pan and a light coating of spray no problem, the initial mixture boils down so don't be concerned you are making too much after adding the mellows, candy thermometer reached right temperature exactly at 18 mins on full boil so i'd say thermometer not necessary, i hesitated it was cooking too hot but it turned out perfect, choc chips took forever to melt so i finally just gave up and let some of the chips stay chunked but tastes just fine
What a wonderful recipe!! Made exactly as described and it turned out perfectly both times. First time I added nuts to the top but many of them fell off, so this time I put them in the bottom of the pan, along with a dusting of kosher salt (I like salty and sweet!). Everyone who tries this fudge goes crazy for it! Thanks for the recipe!!
Way too sweet for my taste. I usually make PB or Chocolate fudge, and they are rich, but definitely not this sweet. The flavor past the sugar was good. Will try again, just maybe use 1/2 cup less sugar.
OMG, great! First time making fudge and it was phenomenal! I didn't use a candy thermometer but just followed the instructions (boiled for 18 min) and it turned out wonderfully. I used a teaspoon of pumpkin pie spice instead of the cinnamon but otherwise followed the instructions to the letter. Definitely a keeper!
I like this recipe. Thank you all for the tips you have given. The candy thermometer is a definite must if you have never made any type of candy before. It will give you confidence that you are doing it right. Mine had to cook for a little over 20 minutes to reach the right consistency. I lined a 7x7 pan with foil and gave it a light coat of cooking spray and it worked like a charm. Some people said to add extra white choc chips, but I say it makes it too sweet...stick with 1 cup. Also, I love the suggestion of 1/2 tspn cinnamon and 1/2 tspn pumpkin pie spice, it gave it perfect flavor.
Sorry, but I too had problems with this one. I specifically followed the recipe directions and used a candy thermometer (at the advice of others) just to make sure the temperature was right. However, after cooling it had almost a "taffy" consistency that stuck to the foil, and I was not impressed with the flavor. Guess I'll just have to keep going to Helen, GA for good pumpkin fudge!!
I give it 5 stars because the recipe worked perfect, I didnt use foil, just lightly buttered a glass dish. I however didnt like the fudge all that much, but I am a fan of peanut butter fudge, and wanted to try something new. everyone else loved it! for those wondering, the tiny cans of condensed milk are exactly 2/3 cup, that way you arnt guessing at the store.
Tasted excellent. I had to use marshmallow fluff instead of marshmallow creme because I couldn't find any and it still came out just fine. I was in a rush that morning so I put the fudge on aluminum foil (it's not TIN foil, people) inside a 9x12 bake pan and put the whole thing in the fridge while still hot. Came back hours later and it removed from the pan and foil just fine. The foil stuck a little, but nothing I couldn't handle. I cut the fudge with a large knife right on the foil and removed it in chunks, maybe that's why it was so easy? I would definitely make this again.
I was looking for a good pumpkin fudge recipe and found this last year! I used pumpkin pie spice instead but it set up so pretty, I tasted my spoon and look forward to serving this on my candy selection for Thanksgiving! Easy Recipe!
DO NOT wait until the end to add the vanilla!!! I think that's why people are having trouble with this recipe. Add it in the beginning with the milk and sugar and it should be alright.
I'm not huge pumpkin fan but made this for my kids. It is wonderful. It literally melts in your mouth. I followed the directions exactly as written. I've never made fudge without a thermometer so I checked and it was registering 234 degrees at 17 minutes. I cooked for 18 and it set up wonderfully. Have a piece while still warm. You won't be disappointed. Thanks for sharing.
This is a really great recipe! The only thing I really changed was the chips--I used butterscotch instead of white chocolate. Great recipe and so much easier than others I've made.
I wish I had read ALL the reviews before I made this recipe. It sounded very good, but my batch turned out to be a thick goo that was impossible to separate from the foil. I tried putting it in the refrigerator overnight, but that only made it thicker, but not fudge. I finally got it out of the pan and into a well buttered bowl, and now I don't know what to do with it. I'm going to search for recipes that call for caramel and see if I can save this mess,
I made this recipe last night for a work event. I normally make chocolate and peanut butter fudge, so I wasn't afraid to give it a try. It's definitely not the same consistency of my normal fudge. It's not as creamy. But it wasn't dry and it wasn't grainy. The white chocolate has a strong flavor in the fudge. You actually don't taste the pumpkin until after you swallow it. I used pumpkin pie spice. I think next time I might add a 1/4 tsp of ginger to kick it up a notch. I followed the directions exactly. I didn't need a candy thermometer. I might use one next time to see how hot it gets at 18 minutes, b/c maybe if I would have taken it off a few minutes earlier it would have been creamier. I placed the foil in my pan. Filled the pan. Let it sit on my counter for about 30 -45 minutes. I then placed the pan in the fridge overnight. I do this with all my fudge when it is setting. This morning it was ready to go and came right out of the foil using a gentle hand. It cut nicely. Just follow the directs exactly and you'll be fine making this.
Well..all I have to say is..darn...I make fudge around Christmas..and do it well ..I am a master fudge maker...but this fudge didnt turn out. wish it did..has a wonderful flavor..followed directions to the T.
tastes yummy! but needs to be eaten within a few days of making. by the 4th day, fudge was hard and crumbly and lost most of its pumpkin flavor.
I thought this was delicious but I couldn't actually taste the pumpkin!
Didnt firm up at all! The soft goo tasted good but was like pudding.
Needs more pumpkin flavor and spice. This is the first fudge I've made on the stove top. I had to keep it at a rolling boil for 18 minutes and it set up just fine. I added the marshmallow at the end with the chocolate, and it all melted together without problem. The 3 stars came from lack of pumpkin flavor. It also needed more spice in it.
I, like so many others followed the recipe exactly and wound up with a mushy, sticky, paste-like substance. It was a shame because the taste was really good. If yours ends up this way you can re-heat it to make it a bit more fluid and put it on ice cream.
I did everything the recipe called for and I could not get the fudge to set, very expensive fudge to not turn out
I've made over 150 batches of fudge in my lifetime because my mom prohibited candy in the house, so I learned to make my own. What I've learned is 1) cook fudge too long, and it becomes like cement 2) cook fudge too little, and you get toffee. I followed the directions for this recipe, and I used a candy thermometer, a timer, and a cold cup of water to test the cooking time. Drop the mixture into the cold cup of water to test to see if it makes a soft ball. I panicked, though, when the timer went off at 18 minutes but the thermometer wasn't at soft ball stage yet, so I let it cook another 4 minutes. It was probably fine at 19 minutes because a drop in the cold water made a soft ball. Make sure to stir every 30 seconds to a minute so it doesn't burn on the bottom. I've never made fudge that instructed me to put the marshmellow cream in the pan while it was boiling, but I followed the directions, and it was ok. I also waited a bit before spooning it into the pan because it was still runny. The result: a good batch of pumpkin flavored fudge!
I found the key to making good fudge is cook it slow, over medium heat, use a candy thermometer and be patient. Follow the directions too! You can't rush making fudge or it will not turn out. I used this recipe with a combination of another recipe on this site and my pumpkin fudge has been perfect each time.
Followed other reviewers advice and used a full bag of chips, 1/2 tsp pumpkin pie spice, 1/2 tsp cinnamon, and no foil, just Pam spray on the pan - it is delicious! No problems at all. It was my first time for fudge altogether and I found it a tasty and great experience!
This turned out great for my first time making any type of fudge. I used already spiced pie filling and omitted the cinnamon and crushed pecans and walnuts on the base before pouring it in. Delicious!
,,I RATED THIS A FOUR, ONLY BECAUSE IT IS ALITTLE MORE SWEET I THINK THAN A CHOCOLATE OR P.BUTTER FUDGE,IT IS A GREAT RECIPE FOR THE FALL SEASON, I DID IT FOR OUR CHURCH BAKE SALE,,I CHECKED REVIEWS FIRST BEFORE MAKING THIS, AND I DID DO 1/2 A TSP OF CINN AND 1/2 TSP OF ALL SPICE LIKE THE OTHERS REQUESTED,I DIDN'T CHANGE ANYTHING ELSE,I DIDN'T USE A THERMOMETER EITHER FOR WHEN I WAS GONNA USE IT, I NOTICED IT HAD A SMALL CRACK AT THE BOTTOM,SO I TRUSTED THE 18 MIN AND IT TURNED OUT GREAT,,AND LADIES, I'M A FIRST TIME FUDGE MAKER WITH THIS RECIPE, SO IF I CAN DO IT SO CAN YOU,,,,BLESSINGS AND WISHING YOU ALL THE BEST OF LUCK,,,
Okay, first off, I need to say that I'm reviewing this recipe based on the fact that 1- it was my first-ever attempt at fudge, 2- my stove top is of poor quality and heats up very erratically, which makes it hard to judge cooking time, and 3- I got distracted while making it so I think I overcooked it by about 2 minutes. Needless to say it was therefore not as creamy as it could have been, and tasted more like a divinity-fudge kind of confection. I may make it again sometime and thus give it a better review. Still, it was good and looked pretty enough (I cut it into small diamonds and presented it in a glass jar) that I served it on Thanksgiving day as a little treat. It was easy to cut and I had NO PROBLEM removing the foil, even if I had not used the heavy-duty kind. Do make sure to have all ingredients pre-measured and set out at the ready before you start cooking as it starts to boil pretty fast. I did mess up with the cooking time, but it needn't be this way for you. The kids liked it, while I enjoyed the spicy pumpkin flavor, but it was slightly too sweet for me (well, I guess fudge IS sweet). My guests didn't mention it, so I don't think they loved it that much. Someone said it was "different but good" (another way of saying, in short, "this one bite was alright, but I'm not going to be begging for more" LOL). Would probably try again, though.
AWESOME!!! This recipe turned out so well. Like someone mentioned in the comments I used a whole bag of the white chocolate chips and pumpkin pie spice instead of cinnamon and the rest of the recipe was followed exactly. It turned out WONDERFULLY! Not to sweet like alot of fudges and the perfect texture. This will be a new recipe I will use during the holidays from now on. Thank you so much!
i followed the recipe to a t and it never got hard.
Delicious!!! I made the recipe exactly as stated and my fudge came out perfect. I cooled my fudge before all the white chocolate chips melted so I had some chunks here and there. YUM! I will be making this again. :)
Nowhere in the recipe did it ever say to cook to a certain temperature! After reading other reviews, I now realize the ones that turned out used a thermometer and cooked it to a certain temperature. Mine didn't set up either--it was like a pudding! I agree that this is a very expensive recipe to have to throw away! Please change the recipe accordingly.
I over bought pumpkin puree and was looking for creative ways to use it up. This recipie was such a hit. I will become one of my staples for the holidays much like my pumpkin roll. I did use a candy thermometer and cooked to soft ball stage..... just perfect
I followed the recipe exactly and felt like it tasted too much like the marshmallow creme. One friend said she didn't think it was worth the calories and I agree. Others ate it but didn't think it had enough pumpkin.
So I had tried the quick and easy pumpkin fudge which was WAY too sugary! Then I decided to try this one even though it had more ingredients and directions, but I have to say it was well worth it! This was only my second try at fudge, and I was really impressed with how it turned and it was a hit at my work place! I do think I would love to experiment a lil with the recipe though, maybe add some pumpkin spice to it just for a lil more pumpkin flavor although I loved this recipe... and possibly more chips for extra creaminess (which I see several other reviews has suggested!) But it really was fool proof, although I didnt have to cook it the entire 18 mintues, which I did use a candy thermometer, so I knew when it was ready to be removed...
Really good! The white chocolate chips won't melt of you kill the heat too fast. Maybe melt them partially in the microwave first. It hardens FAST, so get it in the pan!
I made this and used my students as my test kitchen; they are now calling this fidge "pumpkin crack" because it was so addictive! I thought it was a bit too tough and crumbly so I will probably add about twice the amount of pumpkin next time. Also, I skipped the aluminum foil step and just greased the pan and it worked quite well.
this did not form...I followed the recipe all the way....it was goo
This is a terrific recipe! I'm far from an expert fudge maker, but I had no trouble making this. I read some of the other reviews and I can't figure out why anyone would have a problem with this fudge setting-mine set almost immediately after being poured into the pan. Follow the directions EXACTLY and you'll have no problems. I have a candy thermometer but I trusted the recipe and it was perfect. I used the whole bag of white chocolate chips as some others suggested and for my taste, it took away from the pumpkin flavor. Definately follow the ingredients and directions just the way it is and you'll love it!
At first I had a gooey mess, and thought it was not going to set up. It took almost 24 hours, but it is now "delish"!
Excellent fudge! I used fresh pureed pumpkin, instead of canned. I also added some very finely chopped walnuts. I did use a candy thermometer and followed all the directions in the recipe. It hit soft ball state with :10 left on my timer. Adding this one to my recipe box!
I think the original creator of the recipe needs to update it. I made the fudge (and have followed plenty of other fudge recipes before, without fail) and ended up with pumpkin caramel. I followed the directions to a T: 18 minutes and all. I let it sit out over night, and when I checked it in the morning, it was still soft. Popped it in the refrigerator for another 12 hours and it's still caramel-y. I didn't bother reading the reviews beforehand...which I will now do each time I use a recipe from this site. What a waste of money, time, and ingredients.
This fudge is very yummy and makes a great holiday gift. After pouring the fudge into the foil-lined pan, I allowed it to set up for about five minutes, then placed pecan halves in rows, one to top each square. Made a beautiful presentation. Once cool, I cut the squares with a pizza cutter-- came out perfectly. Very easy that way. I didn't have any problem getting mine to set up and the end result was a creamy fudge. I did add more spices than just the cinammon (nutmeg, cloves, and ginger). Hope this is helpful! Good luck!
Perfect pumpkin fudge! I used pureed fresh pumpkin instead of canned, and added pumpkin pie spice-- a very easy to follow recipe with a great result.
Wonderfully easy to make. I had no trouble at all. I added a layer of chopped walnuts on top and pressed them into the warm fudge.
Delicious, my family gobbled it up!!!!
Amazing!!! The only thing different that I would do next time is kinda double the recipe. By this I mean I would use a 12oz can of evaporated milk, 15 oz can pumkin, and 18oz jar of Fluff. Only because I was left with you cans of stuff that I really couldn't use for anything else, but I was willing to do that to try this recipe. YUM!
It tasted good but I didnt boil it on a high enough heat and it didnt set.I did what some other review suggested and I will have to try again when I am over it was my fault and will have to try it again.
I just made this recipe today and it turned out wonderfully. I love how the pumpkin flavor is front and center--it's the perfect treat as we transition into fall. This was my absolute first time attempting to make any sort of fudge (or any sort of candy for that matter), but I just followed the directions (without using a thermometer as others have suggested) and it turned out perfectly. It really is as simple as bringing it to a rolling boil and leaving it there for 18 minutes, stirring occasionally.
I went exactly by the recipe and it turned out perfect.18 minutes was perfect also. I will say that I think you could cut back on the amount of sugar and it would come out fine. 1 thing I recommend is DO NOT walk away during the 18 minutes, stay with it and continue to stir the whole time. Also when it says rolling boil, you do not have to have a hard,fast, rolling boil, just a slow steady rolling boil will do. If you have a hard boil it will splatter all over you and turn to caramel fast.Other than these recommendations I think it is a great little recipe and can't wait to let everyone try it and see what they think.
After following the recipe exactly, I was stuck with fudge that refused to set. Further research revealed that a major instruction was missing- the use of a candy thermometer to get the mixture to the correct temperature (237*F) where it would set. Other recipes have this important step.
I made this for a school fall luncheon...it was great. You do need to cook for,the full 18 minutes. Will keep this and continue to make for the fall holidays.
This is a wonderful recipe, with a strong pumpkin flavor, without being overly sweet. Very creamy. The only changed I made was to cook the milk and sugar on low until the sugar was well disolved, then I turned it up to med low until it reached a boil. We love pumpkin in my house so I had been eyeballing this recipe for some time. I went out and bought all the ingredients, and then my family went to the local pumpkin farm where they had pumpkin fudge on sale. I bought a piece to see how I should expect mine to turnout because I had never tried it before. I was upset that it was rather grainy and overly sweet. My husband liked it so I went ahead and made this recipe. OH MY GOODNESS!!!!! So much better than the stuff at the pumpkin farm.
First let me say this was my first attempt at making fudge. So easy. My family and co-workers absolutely loved this fudge. I followed the directions exactly, and it was perfect. The fudge is almost starting to solidify when I was pouring it into the dish, so keep in mind, when you pour what it is looking like "visually" on top, cause it is hard to even it out once it starts getting solid. Very yummy and creamy fudge. Rich as fudge should be and it is nice having the orange color and uniqueness for Fall. A++++ recipe and I will make again!
I'm only giving this one star b/c it tastes really good but other than that nothing is right. I made it exactly as written allowing the full 18 minute cook time. First of all it turned out more like caramel or a sticky taffy than fudge. Secondly, It is stuck to the foil used to line the pan. I managed to peel the foil off of a couple of little pieces to try it but cant peel enough to be able to serve it to anyone. Sorry, but I wont be making this again!
First attempt: boiled to 234 degrees, as suggested by reviewer; didn't time it but it took a long time. I knew as it was boiling that it was going to turn out hard. Removed from heat and added white choc chips and vanilla; took a long time for chips to melt. The mixture was too thick; knew it would not turn out, but I like to follow the recipe exactly when I try something new. End result: very hard and crumbly. Second attempt: boiled for much less time (didn't time it; just tried to judge from the thickness); removed from heat and added white choc chips; they take forever to melt. This time the result was much too thin; it did not set up. I make fudge and sell it at a local market, so I'm very familiar with the process; giving up on this recipe tho.
very sweet, does not really taste like fudge. My husband wouldn't eat anymore.
I didn't have a single problem with this recipe! I read the reviews, and I will say that I was somewhat nervous to make it. However, it set up perfectly and when I tested it on my 6 year old son he said that it was great. Not knowing the type of fudge, he guessed that it was pumpkin and even asked me if there was cinnamon in it! Out of the mouths of babes!! I would agree that a dash of pumpkin spice would add a litlle more pumpkin flavor. Overall, I was very pleased!
I'm going tho give this recipe 5 stars because mine didn't turn out right and I'm sure it was my fault. This was my first ever attempt at making fudge....I couldn't find canned pumpkin only pumpkin pie mix but I just so happened to have little pumpkins in the fridge I used as decorations around Halloween...so I used those. My fudge wasn't smooth and creamy.it was more crumbly than anything. The flavor was good and it was very rich. I just didn't get the consistancy I wanted.
The first batch I made I didn't cook long enough and it came out like a caramel. Not being one to waste food, specially something so tastey, I used it as a filling for my cookie tarts. Delicious. The second batch I made turned out perfectly.
I'm not sure what happened but as soon as I put the white chocolate chips in and the vanilla extract it turned to DUST! Dry crumbly and resembled BROWN SUGAR!!! Followed this recipe to a T...ahhhh I'm soooo mad!!
this was VERY good fudge. i had no problem with the way it set and it was a big hit when i took the extras to work. my reason for 4 stars and not 5 is that it was a bit too sweet. the marshmallow flavor was very strong (which is good if you like marshmallows and i do) i think next time i will do more like 4oz of the creme. i doubled the cinnamon like some reviews suggested and am glad that i did. i plan to remake it for thanksgiving and add pumpkin pie spices to make it a bit more festive. i would definitely recommend this recipe.
I am not sure what I did wrong, Im a novice fudge maker. Like other reviewers, I added a whole bag of chocolate chips, my fudge did not spread, in fact it was very crumbly. So was it too many chips or did I do something wrong in the cooking process. Thanks for the help!
OH MY GOD! Pumpkin Fudge bliss!!! This recipe was phenomenal! I didn't have a candy thermometer so I just followed the recipe and went by feel. I didn't have any of the set up problems described so often. I boiled on each of the steps as directed and then did 20 minutes instead of 18. I left the heat mostly on medium the whole time (a slight adjustment when the bubbles got too big), when it was almost done there seemed to be a little bit of a skin on the top (not much, but the beginnings). I used parchment paper as one reviewer suggested...worked like a dream. I also used 1/2 tsp of cinnamon, 1/4 tsp of nutmeg, & 1/4 tsp of cloves. I added about 3/4 cup of chopped pecans when I added the chips and then topped with larger pecans. I think they make ALL the difference, they are SO good! Also, I would suggest having all of your ingredients pre-measured and ready to put in the pot, the boiling steps go very quickly!
did not work at all for me and I followed this recipe to a T
The vanilla chips overpowered the fudge. Even if they didn't, this is more of a pumpkin cream taste instead of pumpkin pie.
I figured this would be a perfect recipe for me to try beings I have never had luck with fudge of any sort. I read the reviews and figured it must be fool proof after the one snotty review about people needing to just follow the recipe and directions. Well, to that person- I followed the recipe exactly - including the instructions - and my fudge came out more like pumpkin caramel. I cannot get it off the foil, cannot cut it at all. It does taste really good if you want to stand at the pan and lick off the knife as you try to cut it. Not sure went wrong, maybe next time I'll try the candy thermometer like some of the other reviewers suggested.
The flavor of this fudge is awesome. The texture is a little soft but I'm blaming that on me (and maybe the Houston weather). Will try again for sure. Thanks for the recipe.