bullet3/4 cup butter
bullet3 cups sugar
bullet2/3 cup evaporated milk
bullet1/2 cup canned pumpkin
bullet1 teaspoon pumpkin pie spice
bullet2 cups butterscotch baking chips
bullet7 ounce jar marshmallow creme
bullet1 cup chopped toasted almonds or desired nuts
bullet1 teaspoon vanilla
bulletIn heavy saucepan, combine butter, sugar, milk, pumpkin and spice; bring to a boil over medium heat, stirring constantly.
bulletContinue boiling until mixture reaches 234 degrees Fahrenheit on candy thermometer.
bulletRemove from heat; stir in butterscotch chips and marshmallow creme until melted and smooth.
bulletStir in nuts and vanilla.
bulletPour into a buttered 9"x13" or larger pan. 
bulletCool completely.
bulletCut into squares.
bulletMakes about 3 pounds of candy.


From the kitchen of:  Carmen Jean Smith  -  East End Church of Christ, Saint Albans WV


Hit Counter