FIVE POUNDS CHOCOLATE FUDGE
I got this recipe out of Southern Living several years ago.The magazine credits Mrs. R.D. Walker of Garland, TX for the recipe. It is the only fudge I make, because it does make a large amount, and I find it easy to make. I am posting this for safekeeping, since I have lost it more than once. It does matter that you use good chocolate chips. Once I made it with a not-quite-so-good chips and it was pretty nasty.Cooking time is a guess, it doesn't really take too long, but I have never timed it.
Provided by JohnsCutie
Categories Candy
Time 20m
Yield 5 pounds, 150 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large bowl; set it aside.
- Combine the sugar and evaporated milk in a buttered(very important)Dutch oven. (If you don't butter the sides, your sugar could crystallize and ruin the fudge.).
- Cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or candy thermometer registers 234 degrees.
- Pour over chocolate chip mixture.
- Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. (I just use a spoon, you don't have to beat this very long.).
- Stir in vanilla and chopped pecans.
- Spread fudge evenly into a buttered 15 x 10 jellyroll pan. (I usually put in waxed paper and butter the waxed paper. It comes out very easily that way if you want to cut it out of the pan, not in it.).
- Chill until firm. Store in an airtight container at room temperature.
- I cut it into 1" squares, so it makes 150 servings.
Nutrition Facts : Calories 72.8, Fat 3.4, SaturatedFat 1.7, Cholesterol 4, Sodium 12.3, Carbohydrate 10.4, Fiber 0.4, Sugar 9.1, Protein 0.5
FIVE POUND FUDGE
Provided by betterfudgeit55
Time 45m
Yield 5 lbs.
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large mixing bowl; set aside. Combine sugar and evaporated milk in a buttered Dutch oven. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234 degrees F; pour over chocolate morsels mixture. Beat at high speed with an electric mixer or wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and pecans. Spread into a buttered 15- x 10- x 1-inch jellyroll pan. Cover and chill until firm. Store in an airtight container at room temperature.
5 POUND FUDGE
This melt-in-your-mouth fudge is a Christmas-time favorite. It's great for potluck dinners, family gatherings, or to make on a weekend.
Provided by Sydney Burnside @thiswifecooks1
Categories Candies
Number Of Ingredients 7
Steps:
- Boil butter, sugar, and milk for 8 minutes. Stir constantly.
- Pour over other ingredients in a bowl, stirring until melted.
- Pour onto a buttered cookie sheet. Cool, enjoy!
GRANDPA'S 5 POUND FUDGE
THIS WAS PAST DOWN FOR GENERATIONS.THESE IS SIMPLY THE BEST FUDGE EVER
Provided by Sherri Crosson @Sherri_Boyce
Categories Other Desserts
Number Of Ingredients 9
Steps:
- PART ONE: Bring ingredients to a boil and continue to boil for 9 minutes from the time the fire is turned on. Stir constantly.
- PART TWO: Remove from stove and add all other ingredients. Stir until chocolate is melted.
- Pour into a deep 17X11 cookie sheet. Let stand until firm.
FIVE POUND MARSHMALLOW FUDGE
Best fudge recipe I've ever made.
Provided by wanda sluss @wandasluss
Categories Other Snacks
Number Of Ingredients 5
Steps:
- 1. In heavy saucepan boil milk, sugar, and margarine. 2. Boil for 7 minutes on medium heat. 3. Remove from heat. 4. Add chocolate chips and marshmallow cream. 5. May add nuts if desired.
- 6. Beat (by hand) until chips and marshmallow cream are completely dissolved. 7. Pour into greased 9x12 casserole dish.
- Note: I use semi-sweet chocolate chips because this candy is very rich. Store in cool place but do not refrigerate as will tend to become sugary.
FIVE POUNDS OF WONDERFUL FUDGE RECIPE - (5/5)
Provided by momofsixplus1
Number Of Ingredients 9
Steps:
- combine butter, milk ans sugar in a dutch oven. stir over medium heat until the sugar dissolves. cook to a boil, cover. add marshmallows, stir until melted. add chocolate, one kind at a time, stirring until melted. add vanilla and nuts, blend. pour into buttered jelly roll( 10 x 15 inch) pan. let stand until firm.
MY GRAM'S 5 LB FUDGE
My grandma has made this year after year and I was lucky enough to get this recipe from her. It is quite rich. I like to add all walnuts to it but pecans would be great too. Someone once mentioned adding cranberries which I think would be good too. Hope you like it. It is a great do ahead recipe.
Provided by Shannon Rice @carolinesmama
Categories Candies
Number Of Ingredients 7
Steps:
- Place the chocolate, butter and marshmallow cream in a large bowl. In a heavy 4 quart saucepan bring to a boil the milk and sugar, stirring constantly.
- When mixture reaches full rolling boil start timing and cook for 8 minutes, stirring frquently. Pour over the chocolate mixture and stire until well blended. Beat in the vanilla then stir in the nuts. Pour evenly into a greased 15"x10"x1" jelly roll pan. Spread evenly. Cool for about 10 minutes then refrigerate to firm at least a couple hours to overnight. Cut into 1" squares when cooled. Remember it is quite rich so not too big. Yummy!
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FIVE POUNDS OF CHOCOLATE FUDGE RECIPE | MYRECIPES
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4/5 (7)Total Time 25 minsServings 96
- Cook sugar mixture over medium heat, stirring constantly, until mixture reaches soft ball stage or candy thermometer registers 234°; pour over chocolate mixture. Beat at high speed with an electric mixer or with a wooden spoon until mixture thickens and begins to lose its gloss. Stir in vanilla and chopped pecans.
- Spread into a buttered 15- x 10-inch jellyroll pan. Cover and chill until firm. Cut into 1-inch squares. Store in an airtight container at room temperature.
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