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...Contributed by Geri Symons |
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3 cups sugar 3/4 cup butter 1 5-1/3 oz can evaporated milk (2/3 cup) 1/2 cup pumpkin 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1 12-oz pkg. (2 cups) butterscotch-flavored pieces 1 7-oz jar marshmellow creme 1 cup chopped pecans 1 tsp vanilla Prep Time: 15 minutes Cooking Time: 25 minutes 1. Butter a 13x9x2 in baking pan. Set aside. 2. In a heavy 2 qt saucepan, combine sugar, butter, milk, pumpkin & spices. 3. Bring to a boil, stirring constantly. Reduce heat. Boil over med - low heat until mixture registers 234 degrees (soft-ball stage) on a candy thermometer, stirring constantly (about 25 minutes). 4. Remove from heat and stir in butterscotch pieces until melted. Add marshmellow creme, nuts & vanilla. Mix until well combined. 5. Pour mixture into prepared pan, spreading evenly. Cool at room temp. into squares. Wrap tightly and store in refrigerator. Makes 3 1/4 pounds. |
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