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I didn't know which forum to post this so I'll start here in recipes.


I had baked pumpkin breads and had some pumpkin left over.  Searched the Internet and found a pumpkin fudge recipe.

I've made tons of fudge and very few flops but this was awful - it never set.  Put it in the freezer and that didn't help

either.  So I made some little tarts, used this as the filling and put some whipped cream on top.  Too sweet for me but

it was good and could use it as a sauce to pour over some ice cream.


Can anyone tell me what was wrong with this recipe?  I think it was the evaporated milk (I've always used condensed

milk) and don't know why I followed the instructions and used aluminum foil.  After baking and cooking for six hours

and coming up with this bright idea, guess I was too tired to think straight!


Here's the recipe:


Pumpkin Fudge


2 tablespoons butter

2-1/2 cups white sugar (too much for me!)

2/3 cup evaporated milk

1 cup white chocolate chips

7 ounces marshmallow creme

3/4 cup canned pumpkin

1 teaspoon cinnamon

1 tsp. vanilla extract.


1.  Lina a 9x9" pan with aluminum foil & set aside.

2.  In a 3 qt. saucepan, heat milk & sugar over medium heat.  Bring to a boil, stirring occasionally with a wooden spoon.


3.  Mix in pumpkin puree & cinnamon; bring back to a boil.  Stir in marshmallow creme & butter.  Bring back to a 

     rolling boil.  Cook, stirring occasionally, for 18 minutes.


4.  Remove from heat, and add white chocolate chips and vanilla.  Stir until creamy & all chips are melted.  Pour into

     prepared pan and cut into squares.  Store in a cool, dry place.


I followed the directions - which may have been the problem (*.*) - and used Ghiradelli's white chocolate and thought

it odd that they didn't all melt.  


Any suggestions you have, I'd sure appreciate hearing them!  Thanks in advance.