CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
|
48 |
Servings |
INGREDIENTS
3 |
c |
Sugar |
3/4 |
c |
Butter |
2/3 |
c |
Evaporated milk |
1/2 |
c |
Solid pack pumpkin |
1 |
ts |
Pumpkin pie spice |
12 |
oz |
Butterscotch flavored chips |
7 |
oz |
Marshmallow creme |
1 |
c |
Chopped almonds — toasted |
1 |
ts |
Vanilla |
INSTRUCTIONS
Combine sugar, butter, milk, pumpkin & spice; bring to a boil, stirring
constantly. Continue boiling over medium heat, stirring constantly, until
mixture reaches 234 degrees on thermometer ( about 10 min). Remove
from heat; stir in chips. Add creme, nuts & vanilla, mixing until well
blended. Quickly pour into a greased 13 x 9 pan spreading evenly. Cool at
room temp. & cut into squares. Store in refrigerator. Yield: 3 pounds
candy. Source: The Great Pumpkin Cookbook by Libby'
Recipe By : Vonlisa
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”