Pumpkin Fudge!!!!

Because you can never have too much sugar!! (I have no idea why the picture is sideways!)

pumpkin Fudge
1 cup half and half cream
3 cups sugar
3 tbsp light corn syrup
1/2 cup pumpkin or sweet potato puree
dash salt
1/2 tsp cinnamon
1/2 tsp allspice
4 tbsp butter (use butter - much tastier than margarine)
1 tsp vanilla

Combine cream, 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 (235 degrees F). I find an accurate candy thermometer indispensible for this as the temperatures are really important in having htis turn out well. Remove from heat. Beat in cinnamon, allspice, butter and vanilla. Cool to 110 degrees F (leave your thermometer in the mix to monitor when the temp hits 110, then beat until thick and mixture looses its gloss. I find it easiet to use my kitchen aid mixer to beat the mixture - saves the arm for knitting and spinning! Spoon into a buttered dish. Let cool, slice; cut slices into cubes and EAT!