Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine milk, sugar, corn syrup, and salt in a heavy saucepan. cook over medium heat until mixture just reaches boiling stage. reduce heat to simmer and cook to 234 degrees f on candy thermometer. remove from heat and beat in pumpkin, butter, vanilla, and allspice. beat mixture with a wooden spoon until it becomes glossy. pour into a greased marble slab or stoneware platter and allow to cool. cut into squares.

Target recipe: in a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water. add vanilla and cool in a pan of ice water to 110 degrees. beat until fudge loses its gloss. pour into a lightly buttered 8 x 8 x 2-inch pan and cool. score and cut when almost cold. store in a wax paper lined metal can. will keep for several weeks. if nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added.