Pumpkin Fudge


3 cups sugar

1/2 can evaporated milk

1/3 cup corn syrup

1 stick butter

1/2 cup canned pumpkin

1 tsp pumpkin pie spice


Directions :

Mix the sugar, evaporated milk, corn syrup, pumpkin, and pumpkin spice in a large saucepan over and bring to a low boil. Using a candy thermometer, remove the mixture from the heat when it reaches 235-245 degrees F.  Stir in the butter until melted and pour into a well buttered baking dish.  Refrigerate overnight before cutting into squares.