This shortcut recipe, using chocolate pudding mix eliminates a lot of the measuring and fuss. Be sure it's cook-and-serve pudding, not instant.
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- 1 5oz pkg
- chocolate pudding mix--cook-and-serve, not instant--this is a lg. pkg.
- 2 c
- 1 c
- 2 Tbsp
- butter or real margarine (not spread)
- 1 tsp
- 1/2-1 c
- walnuts or pecans, chopped (optional)
1Combine pudding mix, sugar and milk in a saucepan over medium heat and cook to a soft-ball stage (225-250 on a candy thermometer).
2Remove from heat and add butter without stirring. Allow to cool for a few minutes.
3Add vanilla and beat until the fudge begins to thicken and lose its shine.
4Add the nuts just as the fudge begins to thicken or you won't be able to stir them in.
5Spread the fudge in a buttered 8X8 pan, and refrigerate until it is firm. Cut into squares and store in an airtight container.
6This is a small recipe, but I tried to double it once and it didn't do well. That might have just been bad luck, but I didn't try it again. :-)