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Pumpkin Fudge
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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) Directions : 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. Contributed by : D Rhadika |
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