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1. Line a 9 x 9-inch pan with aluminum foil. Set aside.
2. Add white sugar and milk to large heavy bottom saucepan.
3. Bring to a boil, over medium heat. Stir occasionally with a wooden spoon.
4. Stir in pumpkin puree and ground cinnamon and return to boiling.
5. Stir in marshmallow crème and unsalted butter. Bring to a rolling boil.
6. Cook mixture, stirring occasionally for 18 minutes.
7. Remove from heat, and add white chocolate chips and vanilla.
8. Stir until creamy and all chips are melted. Pour into prepared pan.
9. Cool, remove from pan, and cut into squares.
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