Pumpkin Fudge

Pumpkin Fudge
1 cup milk
3 cups sugar
3 tablespoons light corn syrup
1/2 cup pumpkin
Dash salt
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
4 tablespoons margarine
1 teaspoon vanilla extract
Combine milk, sugar, corn syrup, pumpkin and salt in a large pan. 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, allspice, margarine and vanilla. Cool, then beat until thick and mixture loses its gloss. Spoon into buttered dish.
Makes about 2 1/2 pounds.
Nutrition values per 1-ounce serving: 85 calories, 1 g fat, 19 g carbohydrates, trace fiber, trace protein, 1 mg cholesterol, 18 mg sodium.
Siegel's Cottonwood Farms, Crest Hill