pumpkin fudge

Ingredients

• Servings: 36
• 3 cups white sugar
• 1 cup milk
• 3 tablespoons light corn syrup
• 1/2 cup pumpkin puree
• 1/4 teaspoon salt
• 1 teaspoon spice
• 1 1/2 teaspoons vanilla extract
• 1/2 cup butter
• 1/2 cup chopped walnuts (optional)

Recipe

• 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 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.