Reviewed: Nov. 15, 2009

I have tried both the original verison and one with alterations. I liked the original, however, if you want the pumpkin to come through you need to use the advice of other users (as I did) and instead of butterscotch, use 1c. white chips, and 1c. cinnamon chips. Also up the pumpkin to 1c. and only use 1/2 the amt. of butter. I do favor the the recipe with the alterations more.

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JD

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Reviewed: Oct. 5, 2009

I've made this recipe 3 times now. When I follow exactly it tastes like butterscotch. I added one cup of pumpkin puree and 3 tablespoons of pumpkin pie spice and it was perfect! It makes great cut outs too!

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eedorsey83

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Reviewed: Oct. 4, 2009

I really wish I would have found this recipe here and read the reviews first. I found it elsewhere and followed the recipe to a T. I didn't have any problem with it setting up or anything. My candy thermometer read lower than soft-ball stage but the cold water test said it was ready. I based it on the cold-water and it set up nicely. The taste however was not what I expected. Where's the pumkin?? All I could taste was butterscotch and sugar. I might try this again without the butterscotch.

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MARSMOM

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Reviewed: May 26, 2009

Tasted great, however, had trouble getting it to set. It was very soft & mushy. I tried it again and the same thing happened.

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marjonah

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: San Carlos, California, USA

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Reviewed: Jan. 21, 2009

First time I ever made fudge and it came out fantastic. Needs to sit for a few hours to flavor through better. I made a double batch for Thanksgiving and still had a little left at Christmas and it was still creamy and good. Will make this again.

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CATHOUSECOOKING

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Reviewed: Jan. 13, 2009

FOLLOWED STEP BY STEP BUT THIS CAME OUT A COMPLETE FAILURE. WILL TRY ONCE MORE THOUGH OUT OF CURIOSITY.

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sissy

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Riverside, California, USA

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Reviewed: Jan. 3, 2009

It was very good but it makes A LOT!! Good change from the usual fudge.

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Mary

Cooking Level: Expert

Living In: Weatherford, Texas, USA

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Reviewed: Dec. 21, 2008

Tastes just like pumpkin pie! I used white chocolate chips in order to have more pumpkin flavour. It turned out perfectly.

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Sarajean

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

I made this using 1/2 c. cinnamon chips and 1-1/2 c. white chocolate chips - it was perfect. It added just a little more spice without sacrificing any flavor.

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AML1676

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Reviewed: Oct. 24, 2008

This was OK. The cooking time was definitely not near 10 minutes (more like 30 minutes). The taste was good (my kids loved it) but too much work for the result.

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CDNMOMMY

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Reviewed: Oct. 7, 2008

EXCELLENT!!Made for a fall party. Did sub white choc. chips for butterscotch. What a hit. Not a piece left. Wouldn't be the same without the spice!My son loves it more than my peanut butter fudge. I sell it! Must be a winner! Thanks for the recipe

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nanette00

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

Something different for Thanksgiving. The little pumpkinny fudge morsels are irresistible.

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LMNOATP

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Reviewed: Dec. 27, 2007

I give this recipe 4 starts but my fudge was worth 5 stars. It's was sooo good but I had to make changes to accomplish it. I read the reviews of others and took some advice from each to create my own. I doubled the pumpkin to 1 cup and the pumpkin spice to 1 tablespoon. I used 1 cup of white chocolate chips and 1 cup of cinnamon chips which made it really yummy I thought. I lessened the sugar to two cups. I kept the butter, marshmellow and vanilla the same.

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ryan5678

Cooking Level: Beginning

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Reviewed: Dec. 8, 2007

Well mine did not set either but I am eating it w/a spoon right now & it sure is good! I knew it would not set properly b/c it never did reach the soft-ball stage (I don't have a candy thermometer). But I'd been boiling & stirring for over 1/2 hr. at that point so finally called it quits. I will try it again sometime & use half the butter as someone else suggested. I also did something a little different, I used half butterscotch & half chocolate chips. You can taste all 3 flavors really well, chocolate, buttersccotch & pumpkin. Will definitely try this recipe again!

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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 24, 2007

Does anyone know what I can do with my Goo? The flavor of this is great but mine didn't turn out solid enough. I probably needed to cook it longer. I need a new recipe for my goo so I don't have to throw it away..Please help. Thanks

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PamCake

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Reviewed: Nov. 14, 2007

I changed the recipe a little...I used walnuts instead of almonds. I used half butterscotch chips and half white chips. I used 'real' butter also. The fudge recieved great reviews at the gathering I took it to. I used the cold water test and it turned out fine.

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Gsgoodies

Cooking Level: Expert

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Reviewed: Oct. 28, 2007

This recipe had me a little frightened with all the reviewer having such different ideas and experiences. But it turned out perfect! I did use the white chocolate chips and all the butter and sugar. I was also very careful to get it to jsut the right temperature. I am excited to make it again and to share the recipe with my family.

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LizAnne

Cooking Level: Intermediate

Home Town: Loa, Utah, USA

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Reviewed: Oct. 26, 2007

I made the recipe only substituting pecans for the almonds. I got rave reviews and requests for more. I own a small family type restaurant and always like to try new and different things. Everyone should give this a try, it is easy and very, very good.

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Sandy

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Reviewed: Sep. 30, 2007

After reading all the reviews, I was a little nervous about trying this recipe however, I was pleasantly surprised at how my fudge turned out. I did cut down the butter to 1/2 cup and increased the pumpkin to 1 cup as recommended by some of the other reviewers. I also increased the pumpkin pie spice by about 1/4 of a teaspoon and added another 1/4 teaspoon of cinnamon. I used a candy thermometer but did stop stirring before the 234 degree mark because my arm was getting tired!! (I think I was at about 228.)I also used the white chocolate chips --2cups--verses the butterscotch morsels. I added these 1/3 of a bag at a time, to minimize the chance that the mixture would seize and turn to sugar. My fudge turned out very smooth and creamy. This fudge has a nice taste and creamy texture and is a wonderful flavor for the fall season. It is VERY sweet so small pieces are plenty. My family and I will be making this one again!!!

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cricket4117

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Reviewed: Sep. 30, 2007

This was such a unique fudge! It's very existence warrants 5 stars even if I made some changes. Okay, so here they are: I used rice krispies instead of almonds. After absorbing the moisture of the fudge, the rice krispies added a texture not unlike coconut, but it was still nice. I used 1/2 cup butter to insure that the fudge set-up and was happy with the drop in fat. I used 1 whole cup of canned pumpkin, which really added to the overall pumpkin flavor. I omitted the butterscotch chips altogether (nobody seemed to like them so I just did it) and used 1 1/2 cups white chocolate chips and 1/2 cup cinnamon chips. The fudge ultimately came out tasting a lot like pumpkin pie without the awful consistency. I did not have a candy thermometer so the first time I made this, it came out the consistency of granola or small grain gravel. It wasn't until later that I realized that you have to boil it over medium (not high) heat. The 2nd time around, after that adjustment, the fudge turned out great. I boiled over medium-high heat ("7") for 11 minutes (just to be safe) and had no problems. Enjoy!

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