After spending an afternoon with my mom going through a box of my grandma's recipes, I have been having lots of flashbacks in my mind to her cooking and baking. This vintage Jell-O™ pudding fudge recipe takes me right back to her kitchen around the holidays.
This chocolate fudge recipe is unique because it is made with a box of chocolate pudding and pie filling mix. The chocolate pudding mix (not instant pudding mix!) is cooked with butter and milk until smooth, then powdered sugar and chopped nuts are stirred in. The chocolatey mixture is poured into a loaf pan, cooled then cut into squares.
We only had homemade fudge on the holidays, but I decided years ago that anytime is the right time for fudge! This easy, old-fashioned fudge can be a sweet snack or dessert any day of the week, and anytime of the year. But yes, it is a festive and fun addition to your holiday table, too.
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Cuisine: American
Prep Time: 5 minutes plus time to cool
Cook Time: 5 minutes
Total Time: 10 minutes plus time to cool
Servings: Makes about 16 squares
Ingredients
- 1 box (4 ounces) chocolate or chocolate fudge pudding and pie filling mix (not instant)
- 2 tablespoons butter
- 1/4 cup milk
- 1 1/2 cups powdered sugar, sifted
- 1/4 - 1/2 cup chopped nuts
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Recipe Notes
- The original recipe says to use an 8x4-inch pan, which is a small loaf pan. If you don't have a small loaf pan, use a regular loaf pan. The fudge will be just slightly thinner.
- You could easily double this recipe and use a larger baking dish.
- Because my grandparents had a pecan tree in their yard (and several on their street), my grandma always used pecans. But you could use almonds, walnuts, macadamia nuts, cashews or hazelnuts in this recipe.
- Do not use instant chocolate pudding for this recipe. You want the type of pudding mix you have to cook.
Here's how to make it:
- Combine the pudding mix, butter and milk in a saucepot. Bring to a full boil and cook gently for 1 minute. Remove from the heat.
- Quickly stir in the powdered sugar and nuts.
- Pour the batter into a greased 8x4-inch loaf pan or similar size baking pan. Cool completely before cutting into squares.
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