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".
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 :-)
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!
