Ingredients
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
Directions
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Combine the first 7 ingredients in a saucepan; bring to a boil, stirring constantly.
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Lower heat; boil over medium heat until mixture reaches the soft-boil stage (234°-243°) on a candy thermometer.
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Remove pan from heat; stir in marshmallow creme and vanilla.
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Fold in chips; blend well.
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Spread mixture out in a buttered 13×9 inch pan; cool.
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Cut into squares; store in an airtight container in the refrigerator.