1 1/2 cups white sugar
1/2 cup brown sugar
2/3 cup evaporated milk
2/3 cup canned pumpkin
6 ounces butter
1 teaspoon pumpkin pie spice
1 12-ounce package white chocolate chips
1 1/4 teaspoons vanilla extract
1 7-ounce jar of marshmallow crème
1 1/2 cups of chopped pecans (preferably toasted)
Line a 13x9-inch baking pan with foil, and grease it lightly. Toast pecans briefly in oven and set aside. Combine sugars, evaporated milk, pumpkin, butter and spice in a 3-quart saucepan. Bring to a boil over medium heat, stirring briskly, Boil, stirring constantly, for 10-12 minutes or until candy thermometer reaches 234 degrees. Quickly stir in chocolate chips, marshmallow crème, vanilla extract and nuts, and continue to stir until chips are melted, about 1 minute. Pour mixture quickly into foil-lined baking pan. Let stand for two hours, then cover tightly and refrigerate. When ready to eat, remove from foil and cut into squares.
SouthernAirs developed some of these recipes, aiming as always for authenticity. Others are on loan from cited friends and relatives, or from authoritative sources with permission.