Jackie’s Fudge

  • Yield : 12 - 24
  • Servings : 12 - 24
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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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.

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Erath, Louisiana Louisiana
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