Shortcut Fudge Recipe

Read reviews (1)

Rate recipe

This recipe was given to me over 35 years ago. It's a wonderful addition to candy trays.—Jean Knapik, Bremond, Texas

This recipe is:

Quick

[X]

Rate Shortcut Fudge Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Shortcut Fudge Recipe

Prep: 15 min. + chilling

Yield: 18 Servings

15 15

Ingredients

1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter, softened
1 cup chopped pecans

Directions

In a heavy saucepan, combine dry pudding mix, sugar, milk and butter. Bring to a boil; boil and stir until a candy thermometer reads 224°, about 3 minutes. Remove from the heat and beat rapidly for 1 minute. Add pecans; continue beating until mixture thickens slightly. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 3/4 pound (about 1-1/2 dozen).

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 each) equals 122 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 37 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Shortcut Fudge in Country Woman November/December 1999, p35