This is GREAT! For people who don't want to bother with the candy thermometer, I used the same method as the one for raspberry fudge (http://www.food.com/recipe/raspberry-cheesecake-fudge-342983) and it worked out great. I added the pumpkin and the spices AFTER cooking the sugar/butter/milk together and it had just a really great flavor.
Delicious, and a wonderful, unique spin on fudge. I make traditional fudge every holiday season, but wanted to try something different this year. This really fit the bill and was easy to prepare. My friends were very pleased to receive this in their gift baskets! Thanks for sharing.
ssuch a shame I live in the uk as we do not have canned pumpkin, or marshmallow cream, so it looks like I can't get to make them!!
I like to add 1 tsp salt at the beginning but this is amazing fudge either way
Delicious and 5 stars because I think they look like a million bucks (give or take a few thousand). *PAC Spring 2013*