You can also experiment with other pudding flavors, like vanilla or butterscotch, in this fudge recipe. It's very important to use traditional, or "cook-and-serve" pudding instead of instant pudding.
- 3.4-oz package chocolate pudding, not instant
- 1/2 cup evaporated milk
- 1 cup granulated sugar
- 1 tbsp butter
- 2 tbsp corn syrup
- 1/2 cup chopped toasted nuts (optional)
- 1.25 cups powdered sugar, sifted
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the milk and the pudding mix in a medium saucepan, and stir until the pudding dissolves. Add the sugar, corn syrup, and butter, and place over medium-high heat. Insert a candy thermometer.
3. Cook, stirring frequently, until the thermometer reads 222 degrees F (105 C). This will probably take 4-5 minutes of steady boiling.
4. Once the fudge reaches the proper temperature, remove the pan from the heat and stir in the chopped nuts. Gradually add the powdered sugar in 2-3 batches.
5. Once all the sugar is in, immediately pour the fudge into the prepared pan and smooth the top into an even layer. Allow it to set at room temperature until firm, for about 30 minutes.
6. Once set, remove the fudge from the pan using the foil as handles and cut it into small squares to serve. Store Pudding Fudge at room temperature in an airtight container for up to a week.