additional fudge help pt 2?? is it possible the recipe is wrong?

Question

2 tbs butter
2 1/2 cup white sugar
2/3 cup evap milk
7 oz marshmellow cream
3/4 cup canned pumpkin
1 tsp cinnamon
1 tsp vanilla extract
1 cup of white chocolate chips

line pan with aluminmum foil set aside

in a 3qt saucepan heat milk and sugar over medium heat. bring to a boil stirring occasionaly with a wooden spoon

mix in pumpkin and cinnamon bring back to a boil stir in marshmellow and butter bring to a rolling boil, cook stirring occasionly for 18 min.
remove from heat add the vanilla and chocolate chips stir until creamy
pour into prepared pan, cool remove from pan, cut into squares
store in a cool dry place

1 st attempt i got pumpkin carmel
2nd attempt ( just now)
right after i added the chocolate it became crumby like a cookie, would the recipe be wrong to say cook for 18 min?

Answer 1

My recipe says to boil on medium heat stirring constantly to prevent scorching for about 4 minutes. I've used this recipe for over 20 years and never have had any problems. It also says to boil the sugar, butter and evaporated milk for the 4 minutes then remove from heat and add the marshmallow creme, vanilla, chips and other ingredients. Also calls for 1 & 1/2 sticks (or 3/4 cup) of butter. The best recipe is on the back of the Kraft Marshmallow Creme jar. I'd try it and add the pumpkin and see how that works.

Answer 2

I don't think that you are using enough butter, first off. Second, I looked this recipe up on allrecipes.com and found alot of reviewers complaining about the same experiences that you are having. I found another recipe beginning with an explaination of possible reasons for problems.
Do you have a full-proof recipe for pumpkin fudge? Every recipe I have ends up liquidy enough to eat with a spoon.
Do we have any recipe for pumpkin fudge — that’s the question — much less several to choose from so that we can select the one that is the least runny? We do not. Even the one fudge book in our library (Oh, Fudge! (Canada, UK)) doesn’t have a recipe for pumpkin fudge. In fact, the author, Lee Edwards Benning, states point-blank that most fruits and fudge do not mix, as the enzymes in the fruit "melt" the fudge.

But perhaps we can give you a few tips for obtaining a pumpkin fudge that sets up. First, rely less on the temperature indication of the recipe you’re using and more on the soft-ball test (drizzle a little of the boiling fudge mixture into ice-cold water. If it dissipates, it’s not ready; if after two seconds, you can form it into a soft ball that retains its shape out of the water, it is). The point at which a particular batch of fudge sets up is influenced by the temperature and humidity of your kitchen, as well as the ingredients you use, and may be different from one day to the next. Edwards Benning says fudge rarely comes to the soft-ball stage at as low a temperature as most recipes state. And, she says, it is better to overcook fudge than to undercook it.

Also, fudge won’t set up as well if you use margarine instead of butter (if the recipe calls for either). The substitution of milk or light cream if the recipe calls for heavy cream will also produce a runnier result.

Now, having armed you with all those caveats, here is our one recipe for pumpkin fudge. May your knife blade break when you try to cut it.

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)

Instructions:

Combine sugar, milk, corn syrup, pumpkin, and salt in large 3 quart saucepan; mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 232°F (110°C) or until a small amount forms a soft ball in cold water.

Remove from heat and stir in the spice, vanilla, butter, and nuts. Let cool until lukewarm (about 110°F (45°C)). Beat the mixture until it becomes very thick and loses some of its gloss. Quickly pour it into a buttered 8" square pan. When firm, cut into squares

Answer 3

I don't know what happened. Your first attempt sounds like the sugar mixture didn't get hot enough and your second sounds like maybe it got too hot. Below are some recipes I found and their links. You may have more luck with these as they give you temperatures to work with. If you don't have a candy thermometer, you can pick one up at Wal-mart for less the $5.

2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Not the one? See other Pumpkin Fudge Recipes
< 60 mins Fudge
Low Protein Fudge
In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
Continue heating until mixture begins to boil, stirring constantly.
Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
Remove pan from heat; stir in chocolate chips until melted.
Add in remaining ingredients; stir to mix well.
Pour into a buttered 13x9 inch baking pan; cool to room temperature.
Cut into squares; stor in the refrigerator in an air-tight container.



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)
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.

Answer 4

Here's the recipe I use and people seem to like it

1 can sweetened condensed (NOT evaporated) milk
18 oz any flavor chocolate chips (chocolate raspberry's my personal fav)
1/2 tsp vanilla extract

In a sauce pan combine the first two ingredients stirring constantly over medium heat when thoroughly melted add the vanilla extract. Pour mixture into wax paper lined pan. Let "set" in fridge until set. Cut in to pieces and serve. Sounds odd but it's yummy.

Answer 5

Yeah, I'm going to say that the cooking time was too long, and maybe not enough chocolate as well. Sounds a bit dry, which will make it crumbly.

I would try only bringing it all to a boil, then pulling it and putting in the chocolate. Good luck!!

Answer 6

Cooking time with fudge can be tricky. Get yourself a candy thermometer and cook to the soft ball stage. (around 235 degrees F i think...it will say on the thermometer) That's very important. The caramel was because it was undercooked and the crumbly was overcooked.

Answer 7

~~~I would say 18 min is way to long,,,,,you should just bring it to a simmer,,,,,,remove from stove, then add vanilla and chocolate.
The pumpkin is already cooked because its canned, so I think maybey it was a mistake in the recepie,,,,,,,