Thursday, July 2, 2009

Pumpkin Fudge

Pumpkin Fudge

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 chopped nuts (optional)
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 8x8x2" pan and cool. Score and cut when almost cold. Store in wax paper lined metal can. Will keep for several weeks.

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