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Pudding Fudge

1 small pkg. butterscotch or chocolate pudding (not instant) 1 cup white sugar 1/2 cup brown sugar 1/2 cup evaporated milk 1 Tbsp. butter or margarine 1/2 cup chopped pecans or other nuts Dissolve sugar and pudding in milk. Cook, stirring constantly over low heat, until soft balls form when dropped in cold water, or until temperature reaches 234 F. Add nuts and butter and beat until cool or until it begins to thicken. Pour into greased pan or drop by spoonfuls onto waxed paper. It will harden as it cools to room temperature. Submitted by Erma Hughes, Charlottetown.

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