I tried to make a Pumpkin Fudge last night, and lets say it made for a very thick pumpkin sauce. I can never figure out how long to boil fudge (not just pumpkin), and then how long to beat it after it's cooled. I seem to end up with either the previously mentioned very thick sauce, or a glob of hardened fudge in the middle of the pan because I beat it too long. Anyone have any tips?

Here's the Pumpkin Fudge Recipe. It has a flavour like pumpkin pie. I took some to a co-worker and he was on a sugar high all day.

Pumpkin Fudge

INGREDIENTS:
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)

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DIRECTIONS:
Butter or grease one 8x8 inch pan.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.

You need it to reach 232°F (110°C) or until a small amount forms a soft ball in cold water


edited to add: Let cool until lukewarm (about 110°F (45°C)). Then beat the mixture until it becomes very thick and loses some of its gloss

Let me just say this: Fudge is so hard to make!!!! I went through a phase where I was determined to make the best darned Fudge...& yes, I have a candy thermometer...a real essential! I have great recipe books & excellent teachers. I think once you get a good Fudge recipe, be sure to keep it!! The other thing that I've been told especially if making Divinity Fudge (kind of like meringues), humidity levels are important.

Here is a Foolproof one for ya...


FOOLPROOF CHOCOLATE FUDGE

3- 6OZ PACKAGES MILK CHOCOLATE BITS
14 OZ CAN EAGLE BRAND SWEETENED CONDENSED MILK
DASH OF SALT
1 1/2 TSP. VANILLA
1/2 CUP CHOPPED WALNUTS ( ONLY IF YOU WANT )

HEAT ALL INGREDIENTS IN A DOUBLE BOILER. WHEN EVERYTHING IS MELTED, POUR INTO A BUTTERED SQUARE PAN. WHEN COOL ( ABOUT 2 HOURS ) CUT INTO SQUARES.



This was my Mother's recipe and always so Yummy!!!

Here is a Foolproof one for ya...


FOOLPROOF CHOCOLATE FUDGE

3- 6OZ PACKAGES MILK CHOCOLATE BITS
14 OZ CAN EAGLE BRAND SWEETENED CONDENSED MILK
DASH OF SALT
1 1/2 TSP. VANILLA
1/2 CUP CHOPPED WALNUTS ( ONLY IF YOU WANT )

HEAT ALL INGREDIENTS IN A DOUBLE BOILER. WHEN EVERYTHING IS MELTED, POUR INTO A BUTTERED SQUARE PAN. WHEN COOL ( ABOUT 2 HOURS ) CUT INTO SQUARES.



This was my Mother's recipe and always so Yummy!!!

Those Eagle Brand ones are always great :)!!! Thanks for passing it along.

Those Eagle Brand ones are always great :)!!! Thanks for passing it along.
An Oldie but a goody for sure!!!

An Oldie but a goody for sure!!!

;) I agree....& not to digress but Eagle Brand condensed milk has a great recipe for Cheesecake, too :)...

Thanks for the tips. I'll keep trying and I'll be sure to let you know if I have any success. Maybe, even take a picture of the finished product.

Faye, I put about an inch and a half of really cold water in a custard cup. Put the hot fudge mixture (just dizzle a little bit in there) and see if you can roll it into a ball. If not, cook a bit longer.