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Pumpkin Fudge

Reviewed: Oct. 29, 2013
Very easy recipe! I followed it exactly (hit a little snag with the 18 minutes cook-time: it took me 4 minutes to get all the Fluff out of the container! So I adjusted the boiling time to 18 minutes after the last ounce of Fluff went into the mixture). Took a good amount of whisking at the end to make the mixture creamy & uniform but it set perfectly in the pan, at room temperature left out on the table. I used regular Reynolds wrap & it came out just fine. A couple hours after it cooled I cut it into 1" squares & left them on the foil. Can't wait to bring it work.
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