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Pumpkin Spice Cream Candy

Pumpkin Spice Cream Candy

 

 

Pumpkin spice…ahh, just the words 'pumpkin spice' make me think of the holidays. It just doesn't work for me any other time of the year. Pumpkin treats just aren't as exciting in summer as they are in the Fall. One thing I love to do is make homemade candy. It's so fun to give as gifts and it's also a nice addition to a dessert table. The combination of pure pumpkin, white chocolate and spices will tempt even the most health conscious guest. That's what's so great about Pumpkin Spice Cream Candy, one little piece is so satisfying there's nothing to feel guilty about.

 

Pumpkin Spice Cream Candy
2 cups sugar
1 cup brown sugar, packed
3/4 cup butter
2/3 cup evaporated milk
1/2 cup pumpkin
2 teaspoons pumpkin pie spice
2 cups white chocolate chips
1 jar (7oz) marshmallow creme
1 1/2 teaspoons vanilla extract

white chocolate chips or candy melts, for dipping

Line a 9×9-inch pan with foil. In a medium saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. Bring to a full rolling boil over medium heat, stirring constantly. Continue boiling and stirring constantly for 10-12 minutes or until candy thermometer reaches soft-ball stage, 234-240 degrees.  Remove from the heat and quickly stir in white chocolate chips, marshmallow creme and vanilla extract.  Stir vigorously for 1 minute or until chocolate chips are melted.  Pour into prepared pan.  Cool completely. Lift foil from pan and cut into 1-inch pieces. Melt chocolate chips or candy melts in microwave or double-boiler and dip each piece to coat. Place on parchment to dry.  Store in an airtight container.  Makes about 3 pounds.
 

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