Pumpkin Fudge

4 cups sugar
¼ cup light corn syrup
Pinch of salt
1 1/3 cups milk
4 tbsp oleo
2 tsp pumpkin puree
¼ tsp pumpkin pie spice


In pan, combine sugar, corn syrup, salt and milk. Stir over medium hear until sugar dissolves--then boil without stirring until reaches 234-240° (softball). Remove from heat, cut in oleo, pumpkin and spice. Do not stir. Cool until lukewarm, then beat vigorously till mixture is smooth and glossy. Pour into buttered pan and cool.