Use a candy thermometer - and your fudge will turn out great! Sugar is very temperamental, so if the temp isn't right it will change the crystalline structure. It takes a bit for it to reach the temp needed - because all the water has to boil off first (so it'll sit at 100C/212F for quite a while), before the temp can go up.
For the pumpkin spice, I used nutmeg, ginger, cinnamon, and cloves, and I also used about 1/3 cup of half and half and the rest milk.
That said, this fudge was a huge hit with everyone who ate it - creamy, sweet, smells great. I look forward to making it again (made it twice this week!) and perhaps dipping it in chocolate.
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Use a candy thermometer - and your fudge will turn out great! Sugar is very temperamental, so...