Pudding Mix Fudge

Four ingredients and no candy thermometer. That’s what makes this chocolate fudge recipe a go-to when you need something sweet in a hurry. The pudding mix does double duty here: it brings the chocolate flavor AND helps create that smooth, creamy texture without any fussy temperature monitoring.

Melt butter, stir in the pudding mix and milk, bring it to a boil, then pull it off the heat and beat in powdered sugar. That’s it. The whole thing sets up in a buttered pan while you resist the urge to cut into it too soon.

The key is using cook-and-serve pudding mix, not instant. The cook-and-serve variety has starches that activate with heat and help the fudge firm up properly. Instant pudding won’t give you the same structure.

Kitchen Tips

• Stir constantly while bringing the mixture to a boil. Pudding mix and milk scorch easily on the bottom of the pan.
• Sift the powdered sugar before adding it. Lumps of icing sugar in fudge are not a good look and they don’t dissolve once mixed in.
• Let the fudge cool completely at room temperature before cutting. Refrigerating speeds things up but can make the surface sweat.
• Add walnuts while the mixture is still warm so they stick in place rather than sitting loose on top.

Variations

• Use butterscotch pudding mix instead of chocolate for a totally different flavor with the same easy method.
• Stir in a handful of mini marshmallows right after removing from heat for a rocky road-style fudge.
• Press the fudge into mini cupcake liners for individual portions that are ready to gift.