Pumpkin Fudge
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 pan of fudge
ingredients
directions
- 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.
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Reviews
-
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.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.