1 1/2 pounds
2 cups granulated sugar
1/3 cup evaporated milk or cream
3 tablespoons pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon (rounded) pumpkin pie spice
1/2 teaspoon vanilla
1/4 cup chopped nuts, optional
Line an 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly grease foil. Set aside.
In a heavy saucepan, place sugar, milk, pumpkin, cornstarch and pumpkin pie spice. Cook quickly, stirring constantly until mixture boils. Cover and cook 2 to 3 minutes.
Uncover, reduce heat and cook until the mixture reaches the soft ball stage or 234°F to 240°F (110°C) on a candy thermometer or when a small amount dropped into chilled water forms a ball and flattens when picked up.
Remove from heat and place in a mixing bowl. Cool to 110°F (45°C). Add vanilla and beat with mixer or wooden spoon until smooth and creamy. Add nuts, if desired. Pour into prepared baking pan.
Cool until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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