I made this recipe last night for a work event. I normally make chocolate and peanut butter fudge, so I wasn't afraid to give it a try. It's definitely not the same consistency of my normal fudge. It's not as creamy. But it wasn't dry and it wasn't grainy. The white chocolate has a strong flavor in the fudge. You actually don't taste the pumpkin until after you swallow it. I used pumpkin pie spice. I think next time I might add a 1/4 tsp of ginger to kick it up a notch. I followed the directions exactly. I didn't need a candy thermometer. I might use one next time to see how hot it gets at 18 minutes, b/c maybe if I would have taken it off a few minutes earlier it would have been creamier. I placed the foil in my pan. Filled the pan. Let it sit on my counter for about 30 -45 minutes. I then placed the pan in the fridge overnight. I do this with all my fudge when it is setting. This morning it was ready to go and came right out of the foil using a gentle hand. It cut nicely. Just follow the directs exactly and you'll be fine making this.
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I made this recipe last night for a work event. I normally make chocolate and peanut butter...