2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) evaporated milk
1/2 cup pure Pumpkin (canned works well)
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) white chocolate chips
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans (optional)
1 1/2 teaspoons vanilla extract
Line 13 x 9-inch baking pan with foil.
Combine sugar, brown sugar, evaporated milk, pumpkin, butter and pie spice in medium, heavy-duty saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
Stir in the white chocolate chips, marshmallow crème, nuts and vanilla extract.
Stir for 1 minute or until white chocolate chips are melted.
Immediately pour into prepared pan.
Let stand on wire rack for 2 hours or until completely cooled.
Refrigerate tightly covered.
To cut, lift from pan; remove foil. Cut into 1-inch pieces.
Makes about 3 pounds.
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