Chef Marc Guizol
3 cup Sugar
1/2 can evaporate (6 oz.)
1/3 cup Corn Syrup
1 stick Butter
1/2 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice
Use butter and grease inside of 8x8" baking dish or line with parchment paper.
Mix pumpkin, spice, sugar, corn syrup and evaporated milk in large pan and cook over medium heat, stirring occasionally.
Mixture will begin boiling. If it boils too close to top, reduce heat slightly.
Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
When it reaches this stage, remove from heat.
Add remainder of butter and stir until mixture starts to lose its’ sheen.
Pour into prepared baking dish and allow to cool in the fridge.
Cut to desired size (3”x3”)
Garnish with whip cream pecans, or dried fruit etc.…