Simply the BEST fudge I've ever had, light and melt-in-your mouth texture, rich but not too rich flavor, and beautiful light orangish-cream color. You will be in heaven when you bite into one of these incredible squares. These are from my Great Aunt Triplett.

Ingredients

cup margarine↗1⁄2
cups sugar↗4 1⁄2
(12 ounce) can evaporated milk↗1
(12 ounce) packages vanilla chips↗3
(7 ounce) jar marshmallow creme1
cup pumpkin↗1⁄2
teaspoon pumpkin pie spice1
teaspoon salt↗1
teaspoon vanilla↗1

Step-by-step instructions

1
Bring margarine, sugar, and milk to a full boil in a heavy 4 quart cooker, stirring constantly. Boil 5 minutes over medium heat.
2
Remove from heat, gradually stir in chips until melted; add marshmallow creme, stirring until well blended. Add pumpkin, vanilla, and pumpkin pie spice.
3
Beat until well blended and pour into a buttered 13 by 9" pan. Cool in refrigerator overnight to firm it up a bit.
4
The next day it will still be a bit too soft, so cut into 1 inch squares and put onto another pan to air dry, turning every once in a while, for a day.

Source: food.com

Original recipe ↗

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