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Pumpkin Fudge




Source of Recipe


Internet


List of Ingredients




2 cup granulated sugar
1/4 tsp cornstarch
1/2 cup evaporated milk
2 tbsp pumpkin
1/4 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 cup nuts optional


Recipe



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.
Add vanilla and nuts and cool in a pan of ice water to 110 degrees. Beat until fudge loses its gloss. Pour into a lightly buttered 8 X 8 X 2-inch pan and cool. Score and cut when almost cold.

Store in a wax paper lined metal can. Will keep for several weeks.