Chocolate Fudge with Pecans. A no-fail chocolate fudge that I’ve made for over 40 years without a failed batch.
I’m squarely in the “why mess with success?” camp. After we completed our latest batch of Chocolate Fudge with Pecans this morning, I asked my husband if he remembered the time I had a fudge fail.
He answered, “No.”
I said, “I don’t either because I don’t believe I’ve ever had one with this recipe.”
This particular recipe is know to some as No Fail Fudge; others call it Fantasy Fudge. While’s it’s certainly fantastic, I wouldn’t go so far as to say it’s fail-proof. I’m confident it can be messed up.
If you don’t boil the sugar syrup to 234 degrees, or very close to that temperature, the candy isn’t going to set properly. You’ll have a 9×9 pan of very soft fudge…or very hard fudge sauce….or very hard fudge icing.
Anyway you slice it, the texture isn’t going to turn out like the fudge of your dreams.
I highly recommend a candy thermometer so the temperature can be measured accurately. Confections are persnickety. Cheat them out of several degrees of heat or add several degrees of heat and they will forsake you.
So…. this recipe that is still on the jar of Kraft Jet-Puffed Marshmallow Cream, is the only chocolate fudge recipe I use. It’s been hanging with me for about 40 years and helping me serve up perfect fudge. I hope we enjoy another 40 years together.
Y’all come see us!
Chocolate Fudge with Pecans
yields: an 9×9 pan of fudge
The current recipe on the marshmallow cream jar calls for semi-sweet chocolate squares instead of chocolate chips like the original recipe. I’m sticking with chocolate chips.
3 cups granulated sugar
3/4 cup butter ( 1 1/2 sticks)
5 ounces evaporated milk (not sweetened condensed milk)
12 ounces semi-sweet chocolate chips
7 ounces Kraft Jet -Puffed Marshmallow Cream
1 teaspoon vanilla extract
1 cup chopped pecans
Place sugar, butter and milk in a heavy-duty medium saucepan over medium heat. Bring to a rolling boil and cook, stirring constantly, until a temperature of 234 degrees is reached.
Remove from heat. Stir in chocolate chips and marshmallow cream until completely melted.
Stir in vanilla extract and pecans.
Pour in a 9×9 pan that has been line with foil and overlaps the sides. Let cool completely in pan. Remove from pan by grabbing foil. Place on a cutting board and cut into small serving pieces.
You might also enjoy:
Old Fashioned Southern Divinity
Chocolate Fudge with Pecans
Ingredients
- yields: an 9x9 pan of fudge
- The current recipe on the marshmallow cream jar calls for semi-sweet chocolate squares instead of chocolate chips like the original recipe. I'm sticking with chocolate chips.
- From Kraft
- 3 cups granulated sugar
- 3/4 cup butter 1 1/2 sticks
- 5 ounces evaporated milk not sweetened condensed milk
- 12 ounces semi-sweet chocolate chips
- 7 ounces Kraft Jet -Puffed Marshmallow Cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Place sugar, butter and milk in a heavy-duty medium saucepan over medium heat. Bring to a rolling boil and cook, stirring constantly, until a temperature of 234 degrees is reached.
- Remove from heat. Stir in chocolate chips and marshmallow cream until completely melted.
- Stir in vanilla extract and pecans.
- Pour in a 9x9 pan that has been line with foil and overlaps the sides. Let cool completely in pan. Remove from pan by grabbing foil. Place on a cutting board and cut into small serving pieces.
Marta Moulder says
I made this fudge recipe this morning. My fantasy turned into a flop in five seconds flat. Maybe ,by this time next Christmas,, it will set. Ugh.LOL
Jackie Garvin says
Do you know what went wrong, Marta?
Kevin Goodnight says
This is the fudge Mama makes and has been since the early 70’s. Like you I used a different recipe and it failed too. Don’t fix what ain’t broke!!!
Jackie Garvin says
I agree, Kevin. It tastes good, has a creamy texture and it’s reliable. You can’t ask more of fudge than that.
Maureen | Orgasmic Chef says
I haven’t made fudge for a long time. I think it’s time. I remember how good this recipe is.
Jackie Garvin says
Maureen,
This is a great recipe. When you make it again, you’ll kick yourself for waiting so long.
Katy Judy says
I make it every year for many years now and has never failed me either. I’m teaching my daughter and have told her I feel success or failure depends on that rolling boil for a full five minutes. Not a wimpy boil but the big plops and timing begins at that point. Your arm may get tired stirring but the results are worth it.
Jackie Garvin says
Katy,
I think getting the syrup to the correct temp is the key, also. 🙂
robyn asquith umstead says
yay! fudge……maybe one day ill get it right as well……..:) still want to learn to make it with milk, since people say you can……but maybe they are mistaken? i just really like to learn to make stuff with more basic ingredients and not have to go to store more and buy more special ingredients……..i guess my husbands homesteading desires have rubbed off over on me……:/………:) ive looked at fb pages like frugally sustainable the last few years……..or i could do like my old college friend said–fudge sounds too complicated–just go buy it…..:) but i had fun trying this past fall to make some things, and im sure ill try again………:) thanks for posting…….:)
Jackie Garvin says
You’re most welcome, Robyn! 🙂
Diana says
Thank you!!! You brought back many memories of “you have to beat it like your arm will fall off” fudge making with my Mother. Lol! We had so much fun cooking!
This is how my Mother made fudge & it never failed, like you she was an exceptional cook!
Jackie Garvin says
Diana,
We made Chocolate Fudge, Pecan Pralines,and Divinity yesterday. I felt like other my arms were about to fall off and my bak was about to break! We also turned out 8 pans of Maple Cinnamon Rolls. Lots of love cominng out of the Garvin kitchen yesterday.
I remarked to my husband that I just don’t know too many people that make old fashioned boiled candy any longer. That makes me sad. It’s a lot of work but worth every second you put into it. So far, I haven’t been able to hook any of my three children on the magic of old fashioned candy making. Oh, they like the eating part mighty fine. I’m still holding out hopes!
Renee Annis says
I love the small cotton gift bags that are pictured. Where did you purchase and what size? The fudge looks delicious.
Jackie Garvin says
Renee,
I think I got them at JoAnne’s Fabrics.
Carolyn Vigna says
I’m like you, I can’t get my three kids to make any boiled candy, but they would have a fit if they got here for Christmas & didn’t find any to eat. I’ve made your fudge recipe, some peanut brittle, peanut butter fudge, & I’d love to try your divinity recipe if it would quit raining & the sun would shine in Arkansas.
Jackie Garvin says
Carolyn,
We’ve had rainy weather in central Florida, too. I feel like my feet are getting webbed.
Merry Christmas!
Sandra says
What would happen if I used stevia or splenda instead of sugar. Or maybe half sugar and half splenda ??? I know it’s a stretch but I can’t have it with that much sugar !!!
Jackie Garvin says
Hi Sandra,
I’ve never made this with a sugar substitute so I can’t give you advice. The chemistry would change so the final product would be different and might not set up properly. I bet you can find a sugar free recipe that’s been properly tested.