Pumpkin Fudge

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 20
• 2 cups granulated sugar
• 1/4 teaspoon cornstarch
• 1/2 cup evaporated milk
• 2 tablespoons pumpkin
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

Recipe

• 1 in a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.
• 2 add vanilla and cool in a pan of ice water to 110 degrees.
• 3 beat until fudge loses its gloss.
• 4 pour into a lightly buttered 8 x 8 x 2-inch pan and cool.
• 5 score and cut when almost cold.
• 6 store in a wax paper lined metal can.
• 7 will keep for several weeks.
• 8 if nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.