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Pumpkin Fudge

Reviewed: Nov. 10, 2008
The temperatures are right-on, but be careful during the "beating" stage after the fudge mixture cools down to 110 degrees. Be very aware of when the mixture "begins to lose its gloss" and don't beat any further! When you see the sudden loss of gloss, immediately spoon it into pan, or you will have NO time at all to get it in there...I had to spread it out with the palms of my hands because it was hardening so fast! The fudge still came out with a creamy, non-granular texture, but it is a little bit harder than I would like it to be.
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