Total TimePrep: 20 min. Cook: 40 min. + chilling
This fudge turned out fantastically, despite the adjustments I nneded to make. First, I used my own oven roasted sugar pumpkin.because I had just the right amount leftover after I filled some frezer jars. I also adjusted the spices to suit out personal tastes. Then I lightened up the sugar by using 1/2 cup loosely packed brown sugar and 1 tsp. liqui caelavored stevia
I have never had much luck with making fudge of any kind. I could not find any cinnamon chips at any local grocery stores, so I substituted Nestle's filled pumpkin spice truffles. My candy thermometer is not very accurate, so I always test the soft ball stage with cold water, even if the correct temperature was registered on the thermometer. However, when I filled the pan with the mixture and set it in the fridge to firm up, I checked after an hour and it was still liquid. As much as I like pumpkin and fudge, I'm afraid this was a fail and a waste of money and ingredients. I will soon be 70 years old and I have been baking and decorating cookies, cakes and candy since I was in high school and I even worked at a bakery as a cake decorator for 4 years. To me, this was another total failure.
I have been making this fudge each fall for several years. I typically took it to work until I retired and to a fall quilt camp I attend in October. This fudge is truly awesome. People will hunt you down to compliment you on this fudge! The cinnamon chips can be a hard to find item and I can't ever remember which store I find them but they are worth hunting for because this fudge is a hit!
Great fudge!! I didn't have enough cinnamon baking chips so I added butterscotch to meet the necessary amount needed. Set well, a soft fudge. Easy to cut, didn't crack or break. Will make again.
Is there a substitute for the cinnamon baking chips? Do you need them? I can't find them and not a fan if butterscotch. What about white chocolate chips? How would I incorporate them if it's an option? Thanks!
I've made this many times now. My kids call it Pumpkin Pie Fudge. This is the only fudge of any flavor that my husband will eat. It's easy, tastes wonderful, and makes a lot. Once I found the cinnamon chips I bought several packages and keep them in the freezer.
Fudge can be tricky. I made another recipe with great reviews from another website, but it just didn't have as good step by step directions as this one and I think I ended up over cooking that one. This one was creamy and delicious. It was a huge hit and I'll definitely makes this again next fall/winter.I dislike nuts in my desserts, so instead I used reduced fat Craisins. PERFECT!
My daughter and I just finished making this fudge. I used butterscotch chips instead of cinnamon chips. I have not made old fashioned fudge in years, but this recipe was well worth it and it tastes great. It also makes the house smell wonderful. I'm making another batch tonight.
I made this for a church pitch-in dinner at Thanksgiving and for a board dinner; and each time the fudge was loved and ate up. I am going to make it a tradition to make every year at Thanksgiving.
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