Preparation:
In heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to
a boil, stirring constantly. Continue boiling over medium heat until mixture
reaches 234° on a candy thermometer, about 10 minutes. Remove from heat;
stir
in butterscotch chips. Add marshmallow creme, nuts, and vanilla, mixing
until
well blended. Quickly pour into a greased 9x13-inch pan, spreading just
until
even. Cool at room temperature; cut into squares. Store, tightly covered, in
refrigerator. |
