c("In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water.", "Add vanilla and cool in a pan of ice water to 110 degrees.", "Beat until fudge loses its gloss.", "Pour into a lightly buttered 8 x 8 x 2-inch pan and cool.", "Score and cut when almost cold.", "Store in a wax paper lined metal can.", "Will keep for several weeks.", "If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added."
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