I made this fudge for Christmas and it got rave reviews from everybody. As I am a pumpkin farmer, I used fresh (home-frozen) pumpkin rather than canned. Canned pumpkin can vary in content and quality. It took longer to cook than regular fudge, and it looked "funny" while cooking, but that was due to the pumpkin. It set just great the first time, even though I made it while a heavy snowstorm raged outside. I found the texture to be somewhere between creamy and grainy. Call it "soft grainy."
Those who had the recipe fail would do well to read "The Physical Chemistry of Making Fudge," by Sue Ann Bowling. Find it by Googling "fudge chemistry" (without the quotes) It explains the importance of many of the various inputs. Accurate measurement is essential. An accurate thermometer is also a huge help.
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I made this fudge for Christmas and it got rave reviews from everybody. As I am a pumpkin...