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.