Marci Andersen
1 C. evaporated mild
3 C sugar
3 tbsp light corn syrup
1/2 C. canned pumpkin puree
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
4 Tbsp butter
1 1/2 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 softball 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 9*13 dish that is lined with buttered parchment. Cool until firm. Cut into 1 inch squared. Store in an airtight container in a cool area.
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