Reviewed: Sep. 5, 2012

Recipe needs to be revised to indicate the temperature the fudge mixture should reach before it's taken off the stove at the last step. Cook times should *always* be an approximation, to account for stove differences, despite what the other reviewers say that "if it doesn't set up it's your own fault". Mine never set up, but without a thermometer reading to rely on I had to trust that 18 minutes was enough. So now I have a pan of fudge I can't cut to give anybody, and am hoping it will work as a fudge ripple sauce in ice cream.

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Reviewer:

asmaio

Reviewed: May 25, 2012

I made this recipe as-is for Thanksgiving and it was delicious. I had no trouble with it at all. :) Thanks a bunch!

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Reviewer:

Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Tracy, California, USA

Reviewed: Feb. 20, 2012

Had trouble getting it to set properly.

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Reviewer:

shink

Reviewed: Dec. 25, 2011

Didnt firm up at all! The soft goo tasted good but was like pudding.

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Reviewer:

82rdavis

Reviewed: Dec. 24, 2011

I am not sure what I did wrong, Im a novice fudge maker. Like other reviewers, I added a whole bag of chocolate chips, my fudge did not spread, in fact it was very crumbly. So was it too many chips or did I do something wrong in the cooking process. Thanks for the help!

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Reviewer:

Faelania

Reviewed: Dec. 19, 2011

I over bought pumpkin puree and was looking for creative ways to use it up. This recipie was such a hit. I will become one of my staples for the holidays much like my pumpkin roll. I did use a candy thermometer and cooked to soft ball stage..... just perfect

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Reviewer:

SWIFTY6899

Reviewed: Dec. 18, 2011

Needs more pumpkin flavor and spice. This is the first fudge I've made on the stove top. I had to keep it at a rolling boil for 18 minutes and it set up just fine. I added the marshmallow at the end with the chocolate, and it all melted together without problem. The 3 stars came from lack of pumpkin flavor. It also needed more spice in it.

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Reviewer:

mlguy

Reviewed: Dec. 11, 2011

The flavor of this fudge is awesome. The texture is a little soft but I'm blaming that on me (and maybe the Houston weather). Will try again for sure. Thanks for the recipe.

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Reviewer:

Kimmer

Reviewed: Dec. 9, 2011

Perfect pumpkin fudge! I used pureed fresh pumpkin instead of canned, and added pumpkin pie spice-- a very easy to follow recipe with a great result.

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Reviewer:

Eliza

Reviewed: Dec. 5, 2011

I think the original creator of the recipe needs to update it. I made the fudge (and have followed plenty of other fudge recipes before, without fail) and ended up with pumpkin caramel. I followed the directions to a T: 18 minutes and all. I let it sit out over night, and when I checked it in the morning, it was still soft. Popped it in the refrigerator for another 12 hours and it's still caramel-y. I didn't bother reading the reviews beforehand...which I will now do each time I use a recipe from this site. What a waste of money, time, and ingredients.

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