Spicy Pumpkin Fudge

This recipe is time-consuming; but so well worth it! I rarely comment on recipes, much less give them 5 stars. This recipe is 5 stars plus!! This fudge is amazing! It is easy to make & extremely delicious! It’s a new favorite.

I used white chips because that’s what I had on hand. Tastes great! Very rich!

I followed what others had recommended and did part cinnamon and part white chocolate chips instead of butterscotch which to me I feel like would be too strong of a flavor otherwise. I’d tried a similar recipe with all cinnamon chips but that was also too strong in that direction. Seemed like white chocolate chips and cinnamon chips are like a happy medium and it was a huge hit at my companies potluck.

This recipe is ok, but has a heavy chocolate/butterscotch taste if you put the required morsels in.

This is a 5 star fudge, no doubt about it! The recipe is simple to follow and easy to accomplish at any skill level. I followed the advice of a reviewer and used a mixture of white and cinnamon chips instead of the butterscotch. Perfection for the pumpkin lover!

4 stars because it tasted fabulous, but I didn’t get it to set. I’m sure it was on my end, not cooking long enough. I made changes as recommended by ryan5678. I pulled it for tasting and several of us wound up eating it out of the pan. Double dipping be darned….this was good! I’m going to try it again when the pressure of the holidays has passed and see where I went wrong on this batch.

It didn’t set up right, but I didn’t use a thermometer, so I’m sure that was my fault. I didn’t have nuts, but I had nutella. Incredible flavor. I did what a lot of people did and used only half the butter, and 2 cups of sugar, and doubled the pumpkin. Also, I used fresh pumpkin instead of canned. Oh, and I did half white, half butterscotch on the chips. I actually got a spoon and cleaned up the pot personally. Flavor was SO GOOD. Looking at my review, I would have been surprised if it had set up, given how many changes I made. 🙂

You really have to use butter NOT margarine and be patient as it may take 15 minutes or so to reach the 234 degree mark. It’s TOTALLY worth it though. I did use white chocolate because it’s what I had in my pantry and I left out the almonds but other than that it’s perfect as written! YUMMY AND DESERVES 10+ STARS!!!

Followed exactly as the recipe states and it was wonderful. Left out for the new years party and it was gone fast. The butterscotch and almonds make this recipe, I did not see a need to switch to white choco chips. It did not over power the pumpkin at all!

I messed up the first two batches of this. Each time, I could not get the temperature of my boil above about 216 after about 12 minutes. Each time I ended up with a nice goopy ice cream topping which barely set, even after being frozen. On the third try, while I watched all the steam escape from the pot at the beginning of the boil, it occurred to me that water boils at 212. The temperature of the mixture will remain steady until ALL the water is boiled off… then it will rise again. Once the temperature begins to rise again, there will be very little steam rising off of the pot. So be patient… it may take a few more than 10 minutes, but it will get there. Just watch the steam coming off the pot.

This came out really, really good. My husband makes a great peanut butter fudge, and this was his first time venturing out into new territory 🙂 The recipe is simple. I just greased a 9×13 pan and we let it cool on the counter and put it in the fridge. It was a hit at his company Thanksgiving party. It tastes best when refrigerated.

Delightful! Didn’t have marshmallow creme, so I made my own. I have butterscotch chips, but heeded the advice of reviewers and used white chocolate. I reduced the butter by 1/3 cup, doubled (heck, just about tripled) the pumpkin, and threw together my own “pumpkin spice” mixture (cinnamon, nutmeg, ginger and ground cloves). The trick is to get it to the correct temperature before adding the chips and removing from the heat. You MUST have patience. Very, very rich, but as my husband said, “the best thing I ever put in my mouth!”

if you like pumpkin, this is good.

i followed the directions and mine did not turn out at all. I applaud those who were able to get theirs to set up because it looks delicious. however, i will not attempt to make fudge. its easier to just buy it.

I don’t understand what happened to my batch of pumpkin fudge. I boiled it for over a half hour, stirring constantly, and it wouldn’t go over 220. I let it boil for ten minutes, without stirring, and the temp wouldn’t go any higher. I’m left with a pan of delicious pumpkin goop that is not fudge. I really wanted to like this recipe…

I make this recipe every year. However, i use peanut butter chips. Everyone loves it!

I have tried both the original verison and one with alterations. I liked the original, however, if you want the pumpkin to come through you need to use the advice of other users (as I did) and instead of butterscotch, use 1c. white chips, and 1c. cinnamon chips. Also up the pumpkin to 1c. and only use 1/2 the amt. of butter. I do favor the the recipe with the alterations more.

I’ve made this recipe 3 times now. When I follow exactly it tastes like butterscotch. I added one cup of pumpkin puree and 3 tablespoons of pumpkin pie spice and it was perfect! It makes great cut outs too!

I really wish I would have found this recipe here and read the reviews first. I found it elsewhere and followed the recipe to a T. I didn’t have any problem with it setting up or anything. My candy thermometer read lower than soft-ball stage but the cold water test said it was ready. I based it on the cold-water and it set up nicely. The taste however was not what I expected. Where’s the pumkin?? All I could taste was butterscotch and sugar. I might try this again without the butterscotch.

Tasted great, however, had trouble getting it to set. It was very soft & mushy. I tried it again and the same thing happened.

First time I ever made fudge and it came out fantastic. Needs to sit for a few hours to flavor through better. I made a double batch for Thanksgiving and still had a little left at Christmas and it was still creamy and good. Will make this again.