Ingredients
2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2-2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
Directions
1. In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
1. In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.
2. Continue heating until mixture begins to boil, stirring constantly.
3. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
4. Remove pan from heat; stir in chocolate chips until melted.
5. Add in remaining ingredients; stir to mix well.
6. Pour into a buttered 13x9 inch baking pan; cool to room temperature.
7. Cut into squares; store in the refrigerator in an air-tight container.
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