Back 2 Cups Granulated Sugar
1/4 teas. Cornstarch
1/2 Cup Evaporated Milk
2 Tbsp. Pumpkin
1/4 teas. Watkins Pumpkin Pie Spice
1/2 teas. Watkins Vanilla Extract
In a 2 quart saucepan cook together sugar, pumpkin, pumpkin pie 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 degrees. Beat until fudge loses its gloss. Pour into a lightly buttered 8x8x2-inch 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.
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Stars Team
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