Jackie’s Fudge

  • Yield : 12 - 24
  • Servings : 12 - 24
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
  • FavoriteLoadingAdd to Recipe Box

The exact origin of fudge is disputed, but most stories claim that the first batch of fudge resulted from a bungled (“fudged”) batch of caramels made in the late 1800s. This recipe is easy enough where fudge will be fudge and not fudged.


  • 3 cups sugar
  • 2 tbsp or 3 of Hershey's cocoa
  • 1 cup Pet evaporated milk
  • 1/2 cup Karo syrup
  • 1 cup pecans
  • 1 tbsp butter
  • 1 tsp vanilla


Step 1

Butter a plate or pan to be used to pour out the fudge.

Step 2

Combine all ingredients except the pecans and vanilla and pour into the cooking pan. (Hint, if you butter the pan before starting, it helps reduce the caramelization of the sugars on the side of the pan). Cook until the soft ball stage.

Step 3

Remove from heat; let the mixture cool slightly. Add the pecans and vanilla and beat a long time until it starts to lose the shiny like texture. Pour into buttered plate or pan.

Step 4

Let cool, cut and enjoy.

Recipe Type:


Loading Facebook Comments ...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Erath, Louisiana Louisiana
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 person rated this recipe


Related Recipes:
  • Eggplant Beef and Pork Dressing

    Beef and Pork Eggplant Dressing

  • Freezing Corn on the Cob

    Freezing Corn on the Cob

  • Audrey's Fruit Salad

    Audrey’s Fruit Salad

  • Lentil Soup

    Lentil Bean Soup

  • Kumquat Preserves

    Kumquat Preserves

about us    ask maw-maw    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!