Shortcut Fudge Recipe

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This recipe was given to me over 35 years ago. It's a wonderful addition to candy trays.—Jean Knapik, Bremond, Texas
TOTAL TIME: Prep: 15 min. + chilling
MAKES:18 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 18 servings


  • 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

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.


  1. 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.
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."

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