Pumpkin Pecan Fudge
(from nicoledb’s recipe box)
- 2 cups granulated sugar
- 1/3 cup solid-pack canned pumpkin
- 1/4 tsp cornstarch
- 1/4 tsp pumpkin pie spice
- 1/2 cup evaporated milk
- 1/2 tsp vanilla extract
- 1/2 cup butter (1 stick)
- 1 cup chopped toasted pecans
In a two quart saucepan, cook sugar, pumpkin, cornstarch, spice, and milk over medium heat, stirring constantly, to 235 on a candy thermometer or to the soft ball stage.
Add vanilla, butter, and pecans.
Beat until creamy.
Pour into an 8″×8″ buttered pan.
Cut into squares when almost cool.