Pumpkin Butterscotch Fudge


2 1/2 cups white sugar
1 cup milk
3 tbsp light corn syrup
1/2 cup pumpkin puree
1/4 tsp salt
1 tsp Pumpkin Pie Spice
1 tsp butterscotch extract
1/2 cup butter

Grease an 8×8 pan and set aside. In a saucepan over high heat, combine the sugar, milk, corn syrup, pumpkin puree and salt. Stir continuously until the mixture comes to a boil. Reduce heat to medium and continue boiling. At this point, do not stir. When the mixture comes to 232 degrees F on a candy thermometer, or forms a soft ball when dropped into cold water, remove from heat. Add pumpkin pie spice, butterscotch extract and butter but do not stir in. Let cool to 110 degrees F. Beat mixture until thick and it loses some of its gloss. Quickly pour into pan and let set. Cut when firm.