Pumpkin Fudge

1. 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. 2

   Add vanilla and cool in a pan of ice water to 110 degrees.

3. 3

   Beat until fudge loses its gloss.

4. 4

   Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.

5. 5

   Score and cut when almost cold.

6. 6

   Store in a wax paper lined metal can.

7. 7

   Will keep for several weeks.

8. 8

   If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.

* Per serving · 4 servings · Values may vary.

No additional tips available.