I first tried p.f in OBX. It was so smooth and creamy and just tasted like pumpkin. This receipe is a good second. Crunch pecans is nice for a change. I did add 2x as much pumpkin and 1-1/2 spice mix but followed exactly otherwise. Took long time to get to 234. All came together and cut nicely into squares several hours later. 8x8 pan makes really thick cubes. Could use a slightly larger pan next time. Took to a party to test on my friends. Got lots of positive feedback from even finicky fudge eaters.
I've tried this recipe twice taking into consideration the different temperatures and humidity and it still didnt turn out right, the first time it didnt set the second time it turned out gritty! i will not be trying this a third time!
This fudge is a big hit with my family. I am a pumpkin pie lover so I had to try this one out. I had all the ingredients ready so that I could work quickly. I am preparing to make a second batch as out of town relatives wanted to try it also. For this 2nd batch I am increasing the canned pumpkin from the 1/2 cup called for to one cup. The pumpkin flavor on the first batch was light to my taste buds. I figure that one whole cup should do the trick. This recipe is definitely a keeper plus pumpkin is an unusual flavor for fudge so I received many comments on it. My fudge set up just right and I noticed that in a couple of days the fudge was more creamy than it was at the beginning. I had no trouble at all with this recipe and I plan on making it again for next year.
Very easy. I used 1 1/2 t of pumpkin spice and 1/2 of the can of pumpkin, and 1 1/2 bags of white chocolate chips. I made 2 batches and one of them I chopped up toasted almonds and sprinkled on the bottom of the pan before pouring in the fudge. Both were very good. Creamy , and a subtle flavor of pumpkin. I also simmered for the 12 minutes from the time it started to bubble. I think cooking it long enough makes the difference in the firmness. Will definitely make this again...
Worked great for me! I did look at my thermometer for soft ball temp (240) and went by that. It set up fine! Another good thing...I got my hubby to eat pumpkin! :)
Wouldn't set up for me either...234 is too low a temp for this recipe. I tested my thermometer first to make sure it was accurate...I suspect if you cook it 12 minutes it would probably work ok but would get the temp way over that 234 degrees...when mine didn't set at all, I added another 12 ounces of white chocolate baking bars (the fake stuff), melted, plus about 3 cups of powdered sugar. Added more spices and a bit more pumpkin. Ended up with a 9x12 pan. Tastes great, but that cooking temperature probably should be 250-254.
Got raves for this one. I would not change anything. The white chocolate really makes this recipe.
It had a good flavor to it but for some reason I was not able to get it to set up correctly so it stayed to soft. I was disappointed in this recipe.
This was my first attempt at making any kind of fudge and I was pleasantly surprised at how easy and delicious the fudge turned out. I am taking the fudge to a tailgate this weekend so I added a bit of red and yellow food coloring to enhance the orange color. I will definitely make this recipe again!
I could not stop eating this fudge! I literally had to give away what was left so I would stop eating it. The flavor was fabulous - creamy and subtly pumpkin. Not overwhelmingly sweet like most fudge. Must use good white chocolate though!
Very creamy fudge. In the future, I'll increase the pumpkin spice to enhance that flavor, but this is excellent for that Holiday splurge of calories!
ABSOLUTELY FANTASTIC! I received some strange looks when I said what this yummy treat was but those were the same people begging for the recipe. What a hit!!!
Despite the previous reviews stating this recipe failed, I decided to try it since it is basically the fantasy fudge recipe found on the marshmallow cream jar. I have been making fudge for several decades so assumed I could work. I couldn't. Don't waste your time or the price of the ingredients. At 234 degrees, I knew it wasn't going to set up so cooked it to 250 and still knew it wasn't going to firm up but poured it in the pan. It never firmed up so put it in the freezer and 2 days later, it's still goo and is far too sweet. No thanks, I'll stick to tradition and make the original fantasy chocolate fudge for now on.
This stuff was good but crazy sweet. I came back after to check the recipe because I thought I must've gotten it wrong (I didn't). Holy cow! Even after following some other advice and doubling the pumpkin, I can only eat one tiny piece at a time- and even that makes my teeth ache. I think I will try this again cutting back on the sugar... and marshmallow... and corn syrup... and chocolate!
This is so good, and I was a little surprised, as I don't really love pumpkin, or marshmallow creme, or white chocolate! It was a little difficult to add those last few ingredients so quickly but well worth the effort. We're taking it to a Halloween party tomorrow night and I'm sure it will be a big hit!
I agree with the other reviews saying this was too sweet. To me, it was "knock your head off-put you in a sugar coma" sweet! The basic flavor is really good though, so I will make again with about half the sugar called for. I also added about 1/4 cup more pumpkin and doubled the pumpkin pie spice. I think this will be excellent fudge with some tweaks.
I have made fudge like this before, but being my first time making "pumpkin fudge", I followed the recipe exactly. If I didn't know that this fudge had pumpkin in it, I probably wouldn't even notice the flavor. It's very subtle. Even so, my fudge was very good and I'd love to make more. Next time, I will at least double the amount of pumpkin and spice.
Love..Love...Love this recipe...!!! I'm not a pumpkin fan at all but after trying Pumpkin Fudge from a local shop decided to try to find something similar. This was even better then the one at the store. Have been making this for the past 4 years and everyone loves it too....!!! I add a touch more Pumpkin Pie spice to the recipe and it seems to bring the flavors up more.
This fudge got a thumbs up from people with much more baking experience than me. I doubled the pumpkin and pumpkin pie spice and added about 1 tsp extra of corn syrup. Came out just a tad soft for my liking, but no one else complained. It is very sweet: next time I might try to figure out how to reduce the sugar.
I made this for a recent Halloween party and got rave reviews. Everyone wants the recipe! I will definitely make this again, although I'm pretty sure I'll have to take it to a party or carry-in, as I know I would eat the whole pan by myself if I don't!!!!
This is so great and fun to make! I used about a cup of pumpkin and extra pumpkin pie spice. It's been a huge hit around here!!!
I have actually never tasted this fudge because I have sugar restrictions, BUT when I brought it to work and gave it to neighbors at Halloween time, EVERYONE raved about it and wanted the recipe! So, this might be one of my fall holiday staples...it does take lots of patience while waiting for the pumpkin mixture to reach the soft ball stage, but hold out or the recipe will be ruined!