Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 2 tablespoons butter
- 2 1/2 cups white sugar
- 1 cup firmly packed brown sugar
- 2/3 cup evaporated milk
- 12 oz pkg hershey’s Kisses, unwrapped
- 7 ounces marshmallow creme
- 1/4 cup canned pumpkin (pure pumpkin puree not the easy canned version)
- 1-1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract, or almond
Details
Preparation
Step 1
Line a 9×9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugars over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and pumpkin pie spice; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add kisses and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan.*** Cool, remove from pan, and cut into squares. Store in a cool, dry place.
***Once you pour into pan, for a cool effect, melt 1 C of white chocolate chips and swirl into mix. Can also toss in 1/2 cup of walnut or pecan pieces.
Review this recipe