Pumpkin Fudge

1 cup evaporated milk

3 cups sugar

3 Tablespoons light corn syrup

1 cup canned pumpkin puree

1 tsp. salt

1 tsp. cinnamon

1 tsp. pumpkin pie spice

4 Tablespoons butter

1 tsp. vanilla

IN a large pan, combine milk, sugar, corn syrup, pumpkin, and salt. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the soft ball stage. Remove from heat. Beat in cinnamon, pumpkin pie spice, butter, and vanilla. Cool, then beat until mixture is thick and loses its gloss. Spoon into a buttered 9x13 inch dish. Cool until firm. Cut into 1-inch squares. Store in an airtight container. Makes 4-5 dozen pieces.

From RS bulletin on 11/22/09