Pumpkin Fudge

4 Cups sugar
1 Cup milk
3 Tablespoons corn syrup
1 Cup pumpkin puree
3 Tablespoons butter, cut up
1 teaspoon vanilla

Butter a square pan or line with tin foil. In a saucepan, add sugar, milk and corn syrup. Stir in pumpkin puree and mix together. Cook over medium-low and stir constantly. Using a candy thermometer cook until 238 degrees. Take off heat. Turn off stove.

Stir in butter and allow to cool slightly. Add in vanilla and stir. Pour into square pan. Allow to cool completely and cut into squares. Store in the fridge.