Jackie’s Fudge

2007-12-01
  • 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.

Ingredients

  • 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

Directions

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:

Comments

Loading Facebook Comments ...
Erath, Louisiana Louisiana
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 person rated this recipe

6,052 views

Related Recipes:
  • Marylin's Whiskey Cookies

    Whiskey Cookies

  • Pralines

    Pecan Coconut Pralines

  • Fresh Apple Cake

    Fresh Apple Cake

  • Old Fashioned Custard Ice Cream

    Old Fashioned Custard Ice Cream

  • Heavenly Hash Cake

    Heavenly Hash Cake

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