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Recipe Name: Pumpkin Fudge
Category: Cookies & Bars
Recipe From: Lynne Mickley
  • 2 cups sugar
  • ¼ tsp cornstarch
  • ½ cup evaporated milk
  • 2 tsp canned pumpkin
  • ¼ tsp Watkins Pumpkin Pie Spice
  • ½ tsp Watkins Double Strength Vanilla
  • 1 cup walnuts (optional)
    In a 2 quart saucepan cook together first five ingredients, 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 nuts and cool in a pan of ice water to 110° F. 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.


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