Pumpkin Fudge Recipe

1/4 tsp. cornstarch

1/2 c. evaporated milk

2 Tbsp. pumpkin

1/4 tsp. pumpkin pie spice

1/2 tsp. vanilla extract

2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches

234 F on a candy thermometer or a small amount forms a soft ball in a little cold water. Add vanilla and cool in a pan of ice water to

110 F. Beat until fudge loses its gloss. Pour into a lightly buttered

8x8x2" pan and cool. Score and cut when almost cold. Store in a wax paper lined metal can. Will keep for several weeks. If nuts are desired, mix in

1 cup of broken walnuts when the vanilla is added.