Pumpkin Fudge

Pumpkin Fudge

3 cup sugar
1 cup milk
3 Tbsp. light corn syrup
1/2 cup mashed cooked pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 cup butter
1/2 cup chopped nuts, optional

In 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and
salt; bring to boil over high heat stirring constantly. Reduce heat to
medium and continue boiling. But do not stir. When mixture registers 232
degrees 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 on candy thermometer). Then beat
mixture until very thick and it loses some of its gloss. Quickly pour into
greased 8 inch pan. When firm, cut into about 36 squares.

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