I can my own pumpkin butter (which has sugar and spices cooked in) so I altered this recipe to use it. What I did was I used about 3/4 cup of the pumpkin butter, reduced the sugar to about 2 1/2 cups, and of course omitted the spices.
The fudge took about 2 hours total to make - I just now poured it into the pan and it'll be set soon. I put the butter and vanilla into the pot ater taking it off of the heat and let the butter melt, then poured it all into a glass bowl for the cooling stage to avoid pieces of burnt candy winding up in the fudge - there was a burned layer on the bottom of the pot. Didn't affect anything. I stirred the melted butter and vanilla into the hot candy and stuck the candy thermometer back in. It took quite some time to cool - it stays warmer in the center than at the edge of the bowl so I made sure to wait until a point halfway from the center to the outside registered 110 degrees. It took less than 10 minutes of beating to get it to thicken and lose much of its gloss and I got it in the pan right away. The candy on the spoon as very good, not too sweet, and the real pumpkin butter I think made it even better.
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I can my own pumpkin butter (which has sugar and spices cooked in) so I altered this recipe to...