Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently. continue heating until mixture begins to boil, stirring constantly. continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees). remove pan from heat; stir in chocolate chips until melted. add in remaining ingredients; stir to mix well. pour into a buttered 13x9 inch baking pan; cool to room temperature. cut into squares; stor in the refrigerator in an air-tight container.

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.