Pumpkin Fudge

• Canned Goods

  • 1/2 can Evaporated milk

• Condiments

  • 1/3 cup Corn syrup

• Baking & Spices

  • 1 tsp Pumpkin pie spice
  • 3 cup Sugar

• Dairy

  • 1 stick Butter

• Other

  • i/2 cup Pumpkin Puree

Found on cincyshopper.com

Description

Ingredients

• 3 cup Sugar
• 1/2 can Evaporated Milk (6 oz)
• 1/3 cup Corn Syrup
• 1 stick Butter
• i/2 cup Pumpkin Puree
• 1 tsp Pumpkin Pie Spice

Directions

• Use butter and grease inside of 8x8 baking dish or line with parchment paper.
• Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat, stirring occasionally.
• Mixture will begin boiling. If it boils too close to top, reduce heat slightly.
• Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
• When it reaches this stage, remove from heat.
• Add remainder of butter and stir until mixture start to lose its’ sheen.
• Then pour into prepared baking dish and allow to cool.