Pumpkin Pie Fudge

Directions

1. 1
   Line a 9x9 inch pan with aluminum foil (makes it easier to lift fudge out of the pan for cutting). Butter the foil or spray with cooking spray and set aside.
2. 2
   Place butter, evaporated milk, sugar, pumpkin, corn syrup and spices in a medium saucepan. Bring to a full boil over medium heat, stirring constantly.
3. 3
   Boil, stirring constantly, for about 10 minutes or until candy thermometer reaches 234 to 24
4. 4
   Once mixture reaches 234, remove from heat and quickly stir in remaining ingredients until well blended.
5. 5
   Pour into prepared pan.
6. 6
   Let stand 2 hours or until completely cool.
7. 7
   Cut fudge into squares. Cover tightly and chill for up to 1 week. Do not freeze.
8. 8
   * For thinner fudge, you may use a 9 x 13 pan.