Here's to my favorite season of the year: Autumn!
2 Tbs. Butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 oz. marshmallow cream
3/4 cup canned pumpkin
1 tsp. ground cinnamon
1 tsp. vanilla extract
Line a 9x9 pan with aluminum foil and set aside.
In a 3 qt. saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin and cinnamon; bring back to a boil.
Stir in marshmallow and butter. Bring to a rolling boil.
Cook, stirring occasionally, for 18 minutes.
Remove from heat and add white chocolate chips and vanilla. Stir quickly until chips are melted and mixture is creamy.
Pour into prepared pan.
Cool (about 2 hours) and cut into squares.
Store in a cool dry place.