This recipe was given to me over 35 years ago. It's a wonderful addition to candy trays.—Jean Knapik, Bremond, Texas
Total TimePrep: 15 min. + chilling
Makes3/4 pound (about 1-1/2 dozen)
- 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.
Editor's NoteWe 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.
Nutrition Facts1 each: 122 calories, 6g fat (1g saturated fat), 4mg cholesterol, 37mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.
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Originally published as Shortcut Fudge in Country Woman November/December 1999