I have been making all types of fudge for over 20 years, so I thought this one would be good, since we love pumpkin pie. I have NEVER had a fudge not set up completely, until now. It did NOT set up at all, even though we followed the recipe exactly. We boiled for 18 minutes, and my son even mentioned that it looked like caramel, when it was completely finished. It's gooey, but not fudge. It's a pumpkin caramel, completely stuck to the foil. If the taste were spectacular, we might try it again, but it isn't.

Reviewed On: Oct. 31, 2010

I just finished making these. I am only giving them a four star, because they weren't completely done at 15 minutes, as posted. The inside rolls are completely doughy, which is disappointing. The taste if FANTASTIC, but the recipe needs to be modified to bake for 20 minutes. The tops were nice and brown, but the insides were really doughy. We are going to try to freeze the inside ones and then bake them in the microwave to finish dough. Also, I used all butter and no margarine, and I would also recommend this. Margarine has a very high water content, which isn't conducive to most recipes.

Reviewed On: Aug. 28, 2010

I've made this one several times, as posted, and just made it again, using beef broth, as I was out of chicken. It was FANTASTIC! It's a favorite of ours, when we're having fajitas. It's just like they make at the restaurants. :)

Reviewed On: Aug. 13, 2010