Prep 5 mins
Cook 25 mins
This is great fudge--everyone always requests the recipe. It is a very unique twist on both pumpkin and fudge and a good way to trick those non veggie eating kids.
- Combine the first 5 ingredients in a heavy pot and bring to a boil over medium high heat. When it comes to a full rolling boil that cannot be stirred down, reduce heat and simmer until it comes to the softball stage or 236°F on a candy thermometer.
- Remove from heat and stir in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses its gloss. Pour into buttered square dish and let cool before cutting.
The first time I made this it did not set and was grainy. My dd's enjoyed dipping apple slices in it. So I read up on fudge making, realized my errors and tried a second time. Delicious
Something went very wrong with this recipe. Everything seemed to be going fine until the very last step. The step that calls for you to cool and then beat until the fudge is no longer glossy. I did this, but within a minute, the creamy fudge suddenly became very thick and grainy. So grainy, in fact, that the pieces were falling apart and not staying together as I pressed it into my pan. SO, I'm not sure, but maybe that last step just needs clarifying? I probably just mixed it too long, but I'm not sure how "too long" is. *EDIT: I tasted the fudege, and it is really good. I did a little research and found that there are a lot of specific rules to making fudge, and that by breaking one or two of these, I created a grainy fudge (like other reviewers). So I suggest anyone attempting this recipe should first read up on fudge making. Great tasting fudge though, even with the off texture.
Loved it - I think I will cut down on the allspice a bit next time.