Pumpkin Fudge

No followed the recipe with a candy thermometer. Turned out great

This was awful. The stirring for 18 minutes was ridiculous and this ended up a a big foamy mess. The taste was like a mixture of pumpkin and marshmallow.

Wasn’t sure I was going to like it because it sounded a little weird. But I loved it. And my friend loved it too and has been bugging me to make her more ever since.

I made this recipe using a microwave fudge recipe. That is the only way I ever get this or any fudge recipe to work.

I suggest a medium 2-quart saucepan. Also don’t let it stand after cooking but work fast to get it finished.

18 min on medium was too high on my gas stove. Next time I’ll go for about 10 min. A little crumbly but otherwise yummy!

I have never made pumpkin fudge before, we like the recipe but for some reason when it was all said and done, the fudge did not harden. It was mush. (I was sad) I’m not sure of I did something wrong or what. Maybe it could’ve set a bit longer or maybe put in the refrigerator for a little while. My family and I love pumpkin and wi be trying this again.

I thought I followed to a T but no, it seized once I added it to the white chocolate chips. Sort a tastes okay but it’s like a marshmallow square with pumpkin crumble inside.

I did make a few because I didn’t have any baking chips. I followed all the instructions but mine didn’t harden.

Turned out perfectly and I didn’t use a candy thermometer. I also used 1/2 tsp pumpkin pie spice and 1/2 tsp cinnamon. I added some chopped pecans too.

It has great flavor. I did a half teaspoon each of cinnamon and pumpkin pie spice based on another review. But it did not set up like fudge. It will have to be eaten with a spoon lol. I followed the recipe exact so not sure what happened, I’ve never had a problem with fudge before.

I made it two times. Once doing the apx time to boil and the 2nd with a candy thermometer. Both times the mixture got past the softball stage too fast. It was a waste of money, all organic, and time.

This recipe is great if you like to waste money and throw food away! 18 minutes is way too long and 239 degrees in the editors note is way to high. First batch followed to a T, turned the whole batch granular, TOSS! Second batch used accurate candy thermometer to hit 234 degrees. Did not set fully and was able to repurpose as frosting. I am a proficient confectioner/candy maker and I also use precision instrumentation as I also make my own soaps and need temperatures to always be just right. I think this recipe needs a bit of refinement but I have already wasted the time of two failed batches and this review so if I chance happen upon what you have wrong here, I will post with corrections.

I followed the recipe exactly, and NOT only could I NOT get the temp above 200 degrees (I even double checked with a meat thermometer), but it never set up. It tasted awesome, but what could I have done wrong to have it not (even close) set up?

Followed the recipe exactly but it turned out more like taffy than fudge. The pumpkin spice flavor was ok but mostly, it was just sickeningly sweet. I had to throw it out. Very disappointing.

I could only get the temp up to 210 degrees, so I made sure to stir for 18 minutes exactly and I stirred like a mad man the whole time. It failed! As soon as it started cooling it turned hard and crunchy. I think this needs less heat and less time boiling. It would have been good to have another indicator to tell when it was done cooking.

I worked really hard on this recipe. It seemed to take forever to heat, because every time I turned up heat, it wanted to scorch. There is just such a small amount of liquid vs sugar, it was tricky. The white chocolate morsels took entirely too long to melt, even after I tried leaving everything in the pan (instead of taking it out as directed) and turning the heat back on the low. Next time I will warm the morsels first. I was afraid it would end up being “over stirred” but it seems ok. The flavor is not bad, but just ok. I used fresh roasted pumpkin instead of canned so maybe that had something to do with it. I used an 8×8 pan and barely had enough to fill it. I will try again, because I always have a lot of pumpkin on hand, and maybe mix up the seasoning a bit, possibly using pumpkin pie spice or nutmeg. Flavor seems to improve as the fudge sets, so we will see.

Turned out great! Made three batches and all of them turned out perfect!

I just made this and haven’t tasted it yet. However, it would have to promise to be the fountain of youth for me to make it again. How can you stir this for 18 minutes, getting it to 239 degrees, without it splattering all over you and burning your skin? There must be a way because everyone else did it. I cook 7 days a week… I’m not new. This was a pain to make. Sorry.

I’ve made this twice, and it still has yet to set up right. It remains kind of sticky and shiny, more like marshmallow cream than fudge. I swear I followed the recipe exact and it’s just not working. any tips?

It does not set – waste of time & supplies. Would not recommend – you will just be wasting money.