Back 3 Cups Sugar
3/4 Cup Butter
1 5 1/3 Oz. Can Evaporated Milk (2/3 cup)
1/2 Cup Canned Pumpkin
1/2 teas. Watkins Cinnamon
1/4 teas. Watkins Ginger
1/4 teas. Watkins Nutmeg
1 12 Oz. Package (2 cups) Butterscotch Flavored Pieces
1 7 Oz. Jar Marshmallow Creme
1 Cup Copped Pecans
1 teas. Watkins Vanilla Extract
Butter a 13x9x2-inch baking pan.
In a heavy 2-quart saucepan, combine sugar, butter, evaporated
milk, pumpkin, cinnamon, ginger and nutmeg. Bring mixture to a
boil, stirring constantly. Reduce heat. Boil over medium-low heat
till mixture registers 234°soft-ball stage on a candy
thermometer, stirring constantly about 25 minutes. Remove from
heat and stir in butterscotch pieces till melted. Add marshmallow
creme, nuts and vanilla. Mix till well combined. Pour mixture
into prepared pan, spreading evenly. Cool at room temperature.
Cut into squares.
Wrap tightly and store in refrigerator. Makes 3 1/4 pounds.
© Copyright 1999 The Rising
Stars Team
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