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Immediately whisk in the butter and continue to stir over low heat until mixture is smooth.
Pour the whole lot back into the saucepan and continue to stir over a low heat until the mix thickens.
Add the tomato paste, and continue to stir over medium heat until it has darkened, one to two minutes.
Continue to stir over medium heat until the eggs have set, which shouldn't take more than five minutes.
Cook and stir over low heat until peanut butter melts.
3. Add the raisins and butter, and stir over low heat just until the butter is blended in.
The yellow reaction mixture was allowed to stir over night at room temperature.
Cook and stir over low heat until gelatin is dissolved; set aside.
Continue to stir over low heat until the sugar has dissolved and the pumpkin has been integrated into the gelatin.
Stir over medium heat until heated through.
Stir over a gentle heat until melted.
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