This was my first attempt at fudge of any kind and I really thought it was simple. I put the almonds in the buttered 9x13 pan and toasted them in that for about 15 minutes and they came out good. I used real butter too, I don't know if it makes a difference if you used margarine or not. I then stirred the pumpkin mixture the entire time it was in the saucepan and after I added all the ingredients it was already setting up in the saucepan. I let it cool at room temp overnight and this morning it's perfect. I used slivered almonds because I didn't know what to use, but I think it would be good with whole almonds.....It is a little butterscotch-y, but I can taste the pumpkin and the pumpkin pie spice makes it yummy. The flavor is very delicate actually. I'm not a huge "spice" fan and I really love this stuff. Not grainy at all-- very good recipe, Thanks, Wendy!!!!!
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This was my first attempt at fudge of any kind and I really thought it was simple. I put the...