Pumpkin Fudge

"It took SIX batches to finally get this recipe to turn out right for me. You have to be EXACT!!! It carmelized on me twice, didn't set for me twice and turned into granules, pebble like, once. But,..." See more after finally getting it right, it was DELICIOUS. Two hints that I think helped me are #1- you may not necessarily get the exact temperature on your candy thermometer, but if your mixture turns into a soft ball when dropped in cold water it's ready & #2- when you add the last ingredients, the butter, etc...add them into the pan that you cooked the 1st ingredients. Whatever you do, DON'T remove your mixture out of the saucepan into a different bowl w/ the butter. I think that by doing that I cooled the mixture way too fast & I turned it into rocks. All in all, this experience for me was the first time I ever made fudge & if it is for you too, then have enough ingredients to make a few batches. I can't tell you how many trips I made to Albertson's that night trying to get it right. But, it was well worth it, the fudge is delicious!"

"Excellent flavor, but texture leaves a little to be desired. Made 3 times. Not a creamy fudge, but slightly on the granular side. Tried using half and half in place of milk - no difference in texture..." See more. For those who have had problems with the fudge not setting up, there are two possible reasons. First off, fudge should never be made on a rainy/snowy day, nor one with high relative humidity. Water is the enemy of fudge. Save this task for a clear day. Secondly, the correct temperature is a must. There is a range, between 232-238 for soft ball. Test the calibration on your thermometer by boiling water and checking against 212 degrees. One note on this fudge. Mine never lost its gloss. The first time, I beat it for about 10 minutes, and although it got thick, it was still very glossy. The next 2 times I beat it for about 2 minutes and 1 minute, respectively. It thickened up right away. No difference in texture. Still grainy. I never use compound spices, as I prefer to make my own mixtures, giving greater control over final flavor. Used 1/2 tsp cinnamon, 1 tsp ginger, and 1/4 tsp cloves. Delicious! Update: Discovered the source of the grainy texture, FINALLY! When you add the butter, vanilla and spices (after removing from heat,) DO NOT MIX IN, as the recipe states (only add them to the pan.) Instead, after adding those ingredients, WAIT TO MIX them until the time when you beat the mixture at 110 degrees. Still not exactly creamy, but much less grainy, a big improvement."

"Okay... PLEASE don't give up if this doesn't set right the first time. I thought my recipe was a goner-- it still wasn't set after 5 hours. So, I figured, what the heck-- I put it ALL back into th..." See moree saucepan and reheated it to 235 degrees instead of 232. Maybe it was a fluke, but I let it cool and beat it as usual, and it turned out perfectly!! So, there's still hope even if it doesn't turn out the first time. Or you could always use the goop as a dip or icing for gingersnaps. (I almost want to screw up a batch just for this purpose!!) It's soooooo tasty!"