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SHORTCUT FUDGE

List of Ingredients




1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter (no substitutes), softened
1 cup chopped pecans

Recipe



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 degrees, 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 paperlined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 3/4 pound (about 1-1/2 dozen).

Note: It's recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees. Adjust your recipe temperature up or down based on your test.