Pumpkin Fudge

 Pumpkin Fudge

What better way to continue to celebrate fall!

Ingredients

• 3 cups white sugar


• 1 cup milk


• 3 tablespoons light corn syrup


• 1/2 cup pumpkin puree


• 1/4 teaspoon salt


• 1 teaspoon pumpkin pie spice


• 1 1/2 teaspoons vanilla extract


• 1/2 cup butter


• 1/2 cup chopped walnuts (optional)

Directions

1. Butter or grease one 8x8 inch pan.


2. 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.


3. 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 pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).


4. 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.