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Pumpkin Fudge
2 c Sugar 1/3 c Mashed pumpkin 1/4 ts Cornstarch 1/4 ts Pumpkin pie spice 1/2 c Evaporated milk 1/2 ts Vanilla 1/4 c Butter 1 c Chopped pecans Cook together sugar, pumpkin, cornstarch, spice and milk until it forms a soft ball when dropped in cold water, or until mixture reaches 235F on a candy thermometer. Add vanilla, butter and pecans. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool. |
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