Hmm if everything was measured properly, without having been there I can’t say for sure what happened. 🙁

yes sweetened condensed milk no substitute

Hi David! I just want to check that you used sweetened condensed milk here? Did you make any substitutions?

Great recipe. It was rather windy which is understandable but it can be tricky with something as hands on as fudge but once you get the hang of the recipe it’s fine. However I accidentally used half cup of pumpkin which worked out fine. I used a fresh Long Island cheese pumpkin I cooked to make various things. I used a teaspoon of pumpkin pie spice and a half teaspoon of cinnamon cause I think I actually love the cinnamon spice the best. I like that this recipe actually uses an amount of pumpkin that you can actually taste some only use a tablespoon or a couple of teaspoons at that point I don’t see the point to even using pumpkin I would just admit it that and call it a pumpkin spice fudge. it helped that I accidentally used double the amount that I think even with a quarter of a cup and still a good amount that you could taste. I’m going to try it next time with the called for amount of course and I’ll compare the results.
I like that this was a creamy gooey fudge not a crumbly dryer fudge. I will definitely make this again. initially I was looking for a recipe without the white chocolate chips but it’s the most recipes called for it. I just didn’t want to spend lots of money for my holiday treats since we do a lot of baking and cooking around this time of year. I decided to just buy the cheapest brand I can find I love Ghirardelli but for the amount I needed I wasn’t going to paid that price. All in all a great recipe

I used fresh and it worked great. I just booked the pumpkin until tender and most liquid evaporated. Sorry for the delayed response. I just made the recipe.

Hi David. The little candies are found in the Candy corn autumn mix. Sometimes you can find a candy corn bag of just pumpkins. I hope this helps.

Hi Colleen! I think arrowroot will work fine here. 🙂

That is so awesome, Jourdain! I am so glad everyone enjoyed it so much! 🙂

Hi Kerry! I would recommend my easy fudge recipe, or my easy cookie dough fudge. 🙂

Hmm I’m so sorry this has happened, Patti! I think your pan may have been too hot if they didn’t melt together properly, but I’m glad you were still able to enjoy it! 🙂

Thank you, David, for trying my recipes! I hope that everyone enjoys them! 🙂

Thanks Sam, I guess I should join the 21st century and join those social media sites.

In the video you had little pumpkin candies you put on top. I liked that look but didn’t know where to get those so I made a batch of your cream cheese frosting, colored it and piped little pumpkins on top my fudge. I haven’t tasted it yet but it looks pretty good! And my kids can’t wait to try them!!

Thanks for the recipes!

David

I wish there was an easy way to do this on the blog but unfortunately I don’t have a way to share images here. The best way would be to tag me #sugarspunrun on Instagram or share a photo in my Facebook Baker’s club.

Sam,

Just curious but is there a way to share pictures of our attempts at your recipes with you?

David

Oh wonderful! I wonder what made it take so much longer to firm up! Thanks for the update, David, I do appreciate it 🙂

Good news, Sam!! I came home after letting the pumpkin fudge sit at room temperature (it was in the fridge all night) and it had set up during the day!! Still softer than the other fudge but not doughy and nice texture to go along with great taste. Came off the foil easily too!

Yay!!

David

Of course, I just wish I had a better solution for you! That’s so odd that one did set up and one didn’t, they’re both based off the same formula and while the pumpkin puree could theoretically make the pumpkin fudge softer, there are enough other ingredients that should safely counteract that. I really am just not sure why it didn’t set up, I’m sorry. I’ll test it again myself but it should be firm, and I’m sorry you didn’t get that result 🙁

Thank you for replying. I love that you get back so quickly. I used the ghirardelli like you recommended. The easy fudge recipe set up nicely but the pumpkin didn’t for some reason.

Hi David! So either aluminum or parchment would be fine and shouldn’t make a difference. What brand of chocolate chips did you use? I’ve been having problems with Tollhouse and other brands not firming up properly as they should and am wondering if that might be the issue.