1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
1 1/2 cups butter (cut into small pieces)
2/3 cup evaporated milk
2/3 cup pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 cups white chocolate chips
4 cups mini marshmallows
3 tbps maple syrup
Very lightly grease a 9" square baking pan and set aside.
In a large saucepan whisk together the sugars, butter, evaporated milk, pumpkin and spices.
Bring to a boil over medium heat stirring constantly. Continue boiling for 10 to 12 minutes or until a candy thermometer registeres 235 degrees F (the soft ball stage).
Stir in the white chocolate chips, then the marshmallows and maple syrup. Stir until melted and immediately pour into the prepared pan.
Let cool on the counter or move directly into the fridge. Refridgerate overnight or 1 day before serving.