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Pumpkin Fudge

Reviewed: Dec. 24, 2012
I've made over 150 batches of fudge in my lifetime because my mom prohibited candy in the house, so I learned to make my own. What I've learned is 1) cook fudge too long, and it becomes like cement 2) cook fudge too little, and you get toffee. I followed the directions for this recipe, and I used a candy thermometer, a timer, and a cold cup of water to test the cooking time. Drop the mixture into the cold cup of water to test to see if it makes a soft ball. I panicked, though, when the timer went off at 18 minutes but the thermometer wasn't at soft ball stage yet, so I let it cook another 4 minutes. It was probably fine at 19 minutes because a drop in the cold water made a soft ball. Make sure to stir every 30 seconds to a minute so it doesn't burn on the bottom. I've never made fudge that instructed me to put the marshmellow cream in the pan while it was boiling, but I followed the directions, and it was ok. I also waited a bit before spooning it into the pan because it was still runny. The result: a good batch of pumpkin flavored fudge!
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Iced Pumpkin Cookies

Reviewed: Dec. 24, 2012
Turned out perfectly: the cookies are light, sort of cake-like. I frosted about 2/3 of them and left the remaining third for people who don't like frosting. The frosting had a few lumps in it: I will try whisking the milk into the sugar next time.
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