Pumpkin Pie Fudge! HELP!

[AyeBlossom]

Hi all! I am new to this board!

Last night I made the Pumpkin Pie Fudge from the recipe on this site. I followed the directions exactly (even set the timer) and now this morning I checked on my fudge and it hasnt set the way I thought it would. I was expecting it to be something like the fudge you get in stores that will stand up on its own. What I have ended up with is something that is the texture of oatmeal. Just not as lumpy ;D

Any ideas? Can this be fixed? I was thinking about putting it back into the pot and cooking it longer.

Has anyone else made this fudge? Has this happened to you?

Thanks!
AyeBlossom

[cuteascountry_Shortcake]

Hi AyeBlossom,

Welcome to Nancy's Kitchen.

I'm sorry you had a disappointing experience with the Pumpkin Pie Fudge recipe you decide to make following the recipe on this site.

I haven't tried the recipe myself, however, I found some notes you might find helpful.

From The Northwest Herald
www.nwherald.com/StyleSection/recipe/282214152718025.php

Fall fudge features pumpkin

Brenda J. Gregory of Fayetteville, N.C., is seeking a pumpkin-pie fudge like that she purchased at a craft fair in Fayetteville in early November.

Letta Drake of Lowell, Ariz., responded with tester Laura Reiley's choice.

Pumpkin-Pie Fudge

Butter or margarine for pan

1-1/2 cups granulated sugar

2/3 cup evaporated milk

1/2 cup mashed pumpkin (canned)

2 tablespoons butter or margarine

1/4 teaspoon salt

1-1/2 teaspoons pumpkin-pie spice

1 package (12 ounces) vanilla-flavored baking chips

2 cups miniature marshmallows

1/3 cup chopped nuts (optional)

1-1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan. Place the sugar, evaporated milk, pumpkin, butter, salt and pumpkin-pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until melted. Stir in the nuts, if desired, and vanilla. Pour into an 8-inch-square pan that has been lined with foil and greased. Chill until set. Cut into small squares to serve. Cover and store in refrigerator.

Tester Reiley's comments: "The marshmallows and vanilla baking chips dissolve entirely, so if you want a smooth fudge, don't add the nuts. I personally think the nuts add textural interest and somehow cut the intense richness and density of this orange-beige fudge.

"Don't use the mashed pumpkin that has been spiced (or omit the pumpkin-pie spice) and don't use organic pumpkin (too watery and too many little pumpkin strings). Be sure and use a large saucepan – the mixture 'spits' a little as it boils."

Makes 4 to 5 dozen small pieces

Perhaps someone else can offer comments that would prove more helpful to you. Does anyone else have any ideas or helpful hints to share with AyeBlossom?

Good luck,

-Shortcake

[AyeBlossom]

Hi there! Thanks for the reply!

I did a little experimenting and I recooked the first batch. Another 15 minutes gave me something that would set, but it is more like a toffee/caramel than fudge.

Sooooo I made another batch today and boiled the pumpkin mixture for 25 minutes then added the chips and marshmallows.

Now I have fudge.

Is there any way the recipe can be updated on the site in case anyone has the same problem?

Thanks!
AyeBlossom

[cuteascountry_Shortcake]

Hi AyeBlossom,

I'm glad you were able to turn out a good fudge by increasing the amount of time the fudge needed to be cooked.

The recipe posted in the Nancy's Kitchen archive is the same recipe found on many other websites. I don't know of any way to add your notes to the recipe.

Thank you for sharing your experience making this recipe. -Shortcake

Archived Holiday Recipes Posted to our
Recipe Message Board

Pumpkin Pie Fudge
Oct 8th, 2002, 08:48am, Posted by Marlaoh

1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/2 cup mashed pumpkin (canned)
2 tablespoons butter or margarine
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 package (12 ounces) vanilla flavored baking chips
2 cups miniature marshmallows
1/3 cup chopped nuts (optional)
1 1/4 teaspoons vanilla extract

Using butter or margarine, lightly grease the sides and bottom of a medium saucepan.

Place the sugar, evaporated milk, pumpkin, butter, salt, and pumpkin pie spice in the saucepan. Stirring constantly over medium heat, bring the mixture to a boil and boil for 12 minutes.

Remove from the heat and stir in the baking chips and marshmallows until melted.

Stir in the nuts and vanilla.

Pour into an 8-inch square pan that has been lined with foil and greased.

Chill mixture until set.

Cut into small squares to serve. Cover and store in refrigerator. Yield: approximately 4-5 dozen pieces.