If you love pumpkin, don't be scared of the negative reviews. 1. Test your thermometer in boiling water and make sure it's accurate (mine was 5 degrees off, a HUGE difference in candy making). 2. When it first boils, brush sides of pan with wet pastry brush. This will dissolve sugar crystals on the side of the pan and help keep fudge from being grainy. A grainy texture is NOT due to the pumpkin, it's due to sugar crystalization. 3. Lower heat to medium and DON'T STIR! This will also kick-off sugar crystalization. It took 40 minutes for mine to get to 232-238 degrees. Immediately pour fudge onto granite/marble counter or back of a cookie sheet DO NOT SCRAPE PAN OUT. Mine was slightly brown on the bottom. Just like with caramel, this is why you don't scrape the pan out. Let sit until temp lowers to 110 (took 20 minutes on granite with house at 75 degrees) Put it all in a mixer and beat untiil it loses gloss/starts to look opaque (took 10 minutes). Put in prepared pan and let cool 1-2 hours on rack. This resulted in PERFECT consistancy. Nice and pumpkiny. You can do this! Just be super careful of temps.
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If you love pumpkin, don't be scared of the negative reviews. 1. Test your thermometer in...