3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12-ounces (2 cups) butterscotch-flavored pieces
7-ounce jar marshmallow creme
1 cup chopped pecans or walnuts
1 teaspoon vanilla
Butter a 13x9x2" 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. (use care while stirring,
the mixture is extremely hot and may sputter and bubble.) Reduce heat.
medium heat till mixture reaches the soft-ball stage, 234 on a candy
thermometer, stirring constantly (about 15 minutes).Remove from heat and
stir in butterscotch pieces till melted. Add
marshmallow creme, nuts and vanilla. Mix until combined.
Pour mixture into prepared pan, spreading evenly. Cool at room
temperature. Cut into squares. Wrap tightly and store in refrigerator.