This recipe was given to me over 35 years ago. It's a wonderful addition to candy trays.—Jean Knapik, Bremond, Texas
- 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
- 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).
Originally published as Shortcut Fudge in Country Woman November/December 1999, p35
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Reviewed Dec. 9, 2009
"The fudge is very good. However, do NOT use waxed paper as it is not easily removed."