Reviewed: Dec. 19, 2012

Deserving of 5 stars, but VERY DIFFICULT and time consuming! So based on that, definitely not for everybody. I read all the reviews but followed the recipe and technique, unmodified (since I'd never made fudge before) and it did come out perfect. As for cooling to 110 and beating until the gloss starts to disappear, my hand and arm grew quickly tired, so I used my electric mixer on the lowest speed-this worked well. I will most definitely make this again, and soon.

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Reviewer:

Rich V.

Reviewed: Dec. 10, 2012

Wonderful creamy texture with an awesome flavor. Worked very well the first time I tried this recipe. I don't have heavy sauce pans so I use a cast iron skillet at my heat distributor. It worked very well and only had a dime sized dark spot in the bottom of my pan. It is a very good recipe.

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Denise's Kitchen

Reviewed: Nov. 21, 2012

This recipe didn't work for me.

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Aemmich

Reviewed: Aug. 29, 2012

I LOVE this recipe but have found that you need to cook to SOFT BALL stage by a candy thermometer! Then test is by the Water method as well. I also add the Butter, Vanilla and spices while its cooling & AFTER it cooks. NEVER TRY TO COOK FUDGE OR CANDY WHEN ITS RAINING OR THE HUMIDITY IN YOUR HOUSE IS ABOVE 45DEGREES. This fudge is great and everyone loves it. I also leave out the nuts

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Reviewer:

colletteskitchen

Cooking Level: Expert

Home Town: Parsons, West Virginia, USA

Living In: Lima, Ohio, USA

Reviewed: Mar. 8, 2012

I did not care for this recipe. I must have done something wrong because it came out so hard that we couldn't get it out of the pan w/ a knife, let alone eat it. I'd love to try it once more since I LOVE pumpkin, but I followed the recipe perfectly...unsure about this one.

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Reviewer:

AmandaLeinonen

Cooking Level: Intermediate

Home Town: Cheboygan, Michigan, USA

Living In: Charlevoix, Michigan, USA

Reviewed: Mar. 1, 2012

This turned out absolutely perfect consistency-wise. After looking at other reviews, I took the temp up to 235 and just added in the butter, etc., but did not stir until it had cooled to 110. Instead of milk I used rice milk, and for the walnuts used half regular and half black. It is incredibly sweet candy, so small portions for sure.

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bunnyb.gal

Reviewed: Dec. 21, 2011

very sweet

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Reviewer:

Lisa Robertson

Cooking Level: Expert

Reviewed: Nov. 22, 2011

It is a bit sweet, but still really yummy! I thought it was perfect for Thanksgiving, and it hits that pumpkin craving that strikes this time of year. I am NOT a baker, nor have I ever made candy before. In fact, I had to buy a candy thermometer just for this. However, I followed the recipe EXACTLY as it is written, and it turned out really well, and was the consistency I expected of fudge. It does take at least 20 minutes to get to that soft ball temp. Although a bit time-consuming, it was actually pretty simple to make.

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Reviewer:

MollysMommy

Reviewed: Nov. 20, 2011

I followed this recipe to a "T." Everything went beautifully. However, I won't use this recipe again... I'm not even sure I'll eat the batch I made, so I'm sad for the waste of my beautiful homemade pumpkin puree. :( I didn't care for the texture or the taste of this fudge, so I guess I'll continue my search for the perfect pumpkin fudge!

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Reviewer:

Jennifer

Cooking Level: Expert

Reviewed: Nov. 18, 2011

Very fun and yummy version of fudge! Wish it had more pumpkin flavor. I didn't have a candy thermometer so I used the drop in cold water method. It worked great. Can take over 20 minutes to get to the right temp. I let the mixture sit in the pan for 10 minutes before I added the butter and spices.

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