Shortcut Fudge

Name: Shortcut Fudge
Prep time: 15 min
Total time: 15 min
Yield: 3/4 pound (about 1-1/2 dozen).
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

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

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.

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.