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Shortcut Fudge

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
    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

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.
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Reviews

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Average Rating:
  • 7wtkztmw
    Dec 9, 2009

    The fudge is very good. However, do NOT use waxed paper as it is not easily removed.