Reviewed: Nov. 21, 2009

Okay. This fudge is pretty pimping. Due to the crappy connectivity of my range, I had to cook the sugar mixture a little while longer than directed (My first batch didn't set well at all.) ... but! After a few corrections in temperature and time? It came out delicious. All my friends are getting pumpkin fudge for Christmas this year. *mua-ha ha ha!*

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Furious Survivor

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Reviewed: Nov. 17, 2009

Good. The only thing I changed was I used a 10 oz. bag of miniature marshmallows in place of the marshmallow creme.

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moe

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Reviewed: Nov. 12, 2009

I love it, my husband adores it, and my coworkers are now begging me to make it again. One tip that didn't occur to me beforehand: get the marshmallow creme out of the jar while you're prepping, not when you have to stir it in. It's gooey stuff and it really slowed me down!

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Avrienne

Cooking Level: Expert

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Reviewed: Nov. 12, 2009

This is soooo creamy and delicious. The only thing that I done differently was to use fresh pumpking and walnuts instead of pecans (only because that is what I had on hand). OMG! I will definitely be making this again this holiday season.

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 3, 2009

This fudge is very creamy, and tastes delicious. I followed the recipe exactly, and it turned out beautifully. The next time I will try it with 1/2 butterscotch chips, and a bit more pumpkin pie spice - just to see how it turns out.

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