Pumpkin Pecan Fudge

When the weather starts turning cold, I start thinking pumpkin, Here is a wonderful fall inspired fudge recipe.

• Ready In: 45 mins
• Serves: 81

Ingredients

• 2 3⁄4 cups sugar
• 2⁄3 cup evaporated milk
• 2  tablespoons light corn syrup
• 1⁄2 cup solid pack pumpkin
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon ginger
• 1⁄2 cup unsalted butter
• 1⁄2 cup pecans, chopped

Directions

1. Lightly butter the sides of a heavy 2 to 3-quart saucepan. In it, combine, sugar, milk, corn syrup, pumpkin and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cover the saucepan for 2 or 3 minutes. Uncover, clip on candy thermometer and continue to cook over medium heat, stir as little as possible – just enough to keep the pumpkin solids from settling to the bottom of the pan. When mixture registers 235°F on the candy thermometer (soft ball stage), remove from heat. Add spices and butter that has been cut into ½ inch cubes. Do not stir or jar the mixture as butter is added or as the mixture cools. When the mixture has cooled to 110°F, beat the mixture until it is very thick and loses some of its gloss. Use an electric mixer on low speed for about 8 minutes or beat vigorously with wooden spoon. Stir in nuts. Pour immediately into buttered 9-inch square pan. Score fudge while warm then cut when firm into about 81 pieces.