| 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
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