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I cannot begin to tell you how good this fudge is. The first time I ever tried pumpkin fudge was last fall at Cabela's, and I fell in love!! I knew that I was going to have to find a recipe so that I could make my own!! This recipe is so close to that!! I followed the directions to a T and the texture is soooo creamy and smooth!! I think next time I will increase the pumpkin pie spice by 1/2 teaspoon. It was very good as directed but I love my pumpkin spicy!! Thank you so much. Addendum: Just wanted to leave a little note... I loved this fudge so much I decided to give it out as favors at my October wedding. I made 6 batches and cut it into 2 inch squares and placed each square in a decorative box. The only things I did differently were to add 1/2 tsp of additional pumpkin pie spiceto each batch and I did not add the chopped pecans into the fudge mixture. I wanted to be able to cut the fudge smoothly, so I bought some candied pecans and put one on top of each piece. Our guests loved it! I can't tell you how many people asked for the recipe! Thanks for helping to make our wedding extra special by posting this awesome recipe!
Tonight was my first time making fudge and it was a lot easier than I thought! I took on board what several people said about not being shy with the spices and I upped the pumpkin pie spice (UK "mixed spice") to 3 tsps, plus added another 1 tsp of cinnamon. I wd definitely recommend this -- this quantity of fat and sugar can definitely take it, plus it makes for a richer color. Also, for the record, I added 1/8 tsp. salt AND substituted plain marshmallows for the m. creme and it worked out just fine. Thanks for the great recipe (it's posted so many times on food.com, I figured it must be great!). (Addendum: that tiny quantity of pumpkin gets lost in all the other ingredients -- the next time I make this I'm going to use a whole can and see what happens!)
This fudge is excellent; pretty color, smooth texture, and a wonderful creamy pumpkin flavor. I took others advice and increased the Pumpkin Pie Spice to 2 tspns, and it was perfect. NOTE: Step #4 is important. Be sure to remove your pan from the heat BEFORE adding white chocolate chips. Then stir gently until melted, before adding remaining ingredients.
This fudge is wonderful! The fudge did start to to clump up when I added the white chocolate chips, but I put the pan on a low heat and stirred like crazy-this smoothed it back out. I added the chopped pecans and this added flavor and great texture to the fudge. I love this!
It took forever to get to softball stage! Then when I added the white chocolate, it cooked it, causing the whole mixture to turn into a grainy, crumbly mess. I would recommend adding a time to cool the mixture before adding the white chocolate. The flavor was excellent, but I couldn't serve it to anyone due to the texture.
Not sure what I did wrong, but mine came out grainy and crumbly. But it did have a good taste! Maybe I cooked it too long (which would mean I need a new candy thermometer), or maybe I stirred way too long (I added the chips and ended up stirring for 18 minutes trying to get the chips to melt, finally gave up). Either way, I will be trying this one again!
My husband has been making fudge for years; so our grandson made the Pumpkin Fudge and brought it to us to try. We just added a new flavor to his annual fudge production. Delicious!!!
I had pumpkin fudge for the first time last month at Bate's Nut Farm in Valley Center, CA. It was amazing. So amazing in fact, I considered having it shipped to me! I made this recipe after reading the reviews yet added cinnamon and extra spice as suggested however, it was still not quite right. The 2nd time around I used pumpkin pie mix from a can instead of pure pumpkin and added 3tsp of pumpkin pie spice in total....nailed it! So yummy!
I made this a year ago and I forgot to review it. It was great. I do not like fudge, but I ate a lot of this. Our house does not like white chocolate, so we did not have any. I used regular semi sweet chips instead. I also added dried cranberries. I will make this again this year.
The fudge itself tasted very good but it never set even after leaving in the freezer for 24 hours. I think the amount of marshmallow creme should be reduced next time. Also I tripled the pumpkin pie spice as others recommended. I would also half the recipe next time since a 9x13 pan is a ton of fudge.