We love nothing more than diving into a batch of rich creamy fudge and our 5 Pounds of Fudge Recipe delivers just that in abundance. This classic treat hails from simple kitchen traditions where sweet indulgences bring people together making it ideal for holidays or gifting.
With straightforward steps we’ll show you how to whip up this massive yield of decadent goodness. It’s our go-to for satisfying cravings while impressing guests so let’s get started on this foolproof favorite.
Ingredients
As we dive into our 5 Pounds of Fudge Recipe, let’s gather the essential ingredients that create its rich, creamy texture. We’ve curated this list based on traditional methods, ensuring you have everything needed for a successful batch. We’ll order the ingredients as they’re used in the preparation process, with specific prep notes for accuracy.
- Granulated sugar (5 cups): This forms the base of our fudge; measure it precisely for the right sweetness.
- Evaporated milk (2 cans, 12 oz each): Use full-fat for creaminess; we’ll heat this with the sugar to start the mixture.
- Unsalted butter (1 cup, cubed): Cut into even cubes ahead of time to ensure even melting and flavor balance.
- Semi-sweet chocolate chips (24 oz): High-quality chips work best for that smooth melt; stir these in once the mixture boils.
- Vanilla extract (2 tablespoons): Pure vanilla enhances the depth of flavor; add it towards the end for a fresh aroma.
- Chopped walnuts or pecans (1 cup, optional): If you choose to include nuts, toast them lightly beforehand for added crunch and taste.
This selection yields approximately 5 pounds of decadent fudge, perfect for your holiday gifting or family treats. Always use fresh ingredients for the best results, as we’ve found this combination delivers consistent, impressive outcomes.
Equipment Needed
To bring our 5 Pounds of Fudge Recipe to life, we need a selection of reliable kitchen tools that ensure precise preparation and a smooth cooking process. These items help achieve the perfect creamy texture and make handling large batches straightforward.
Here’s a list of the essential equipment, organized by the order of use in the recipe:
- Large Heavy-Bottomed Saucepan: We recommend a 4- to 6-quart size for boiling the sugar and milk mixture evenly. This prevents scorching and allows for accurate temperature monitoring, crucial for fudge success.
- Candy Thermometer: A digital or clip-on model that measures up to 300°F (150°C) is ideal. It ensures the mixture reaches the soft-ball stage at exactly 234–240°F, which is key to achieving that rich, firm texture without guesswork.
- Heat-Resistant Spatula or Wooden Spoon: Opt for one that withstands high heat for stirring. This tool helps incorporate ingredients smoothly and prevents air bubbles for a flawless final product.
- Mixing Bowls: At least two medium-sized bowls—one for melting chocolate and another for combining add-ins like nuts. Sturdy glass or stainless steel options make it easy to handle our generous 5-pound yield.
- 9×13-Inch Baking Dish or Pan: Use a deep dish lined with parchment paper for pouring and setting the fudge. This size accommodates the full batch perfectly, allowing for even cooling and easy cutting.
- Measuring Cups and Spoons: A set of accurate, heat-safe tools for precise measurements of ingredients like sugar and vanilla. Consistency here is vital for replicating our recipe’s decadent results every time.
With these tools in hand, we’re set to transition seamlessly from ingredients to the step-by-step preparation, ensuring a confident and enjoyable cooking experience.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through crafting our rich, creamy 5 pounds of fudge with straightforward steps for flawless results.
Prepare Ingredients
Before we begin cooking, let’s organize our ingredients to ensure a smooth process. Start by measuring out all components in the order they will be used to maintain accuracy and efficiency.
- Granulated sugar: Measure 4 cups and set aside in a mixing bowl for the base of our sweet mixture.
- Evaporated milk: Open a 12-ounce can and pour it into a separate container ready for combining.
- Unsalted butter: Cut 1 cup (2 sticks) into even cubes to help it melt uniformly during cooking.
- Semi-sweet chocolate chips: Use 2 bags (24 ounces total) and place them in a heat-resistant bowl for easy melting.
- Vanilla extract: Measure 2 teaspoons and keep it nearby for adding flavor at the right moment.
- Optional chopped nuts: If desired, chop 1 cup of nuts like walnuts or pecans finely to enhance texture and add a satisfying crunch.
This preparation allows us to focus on the cooking process without interruptions, ensuring our fudge achieves its signature velvety consistency.
Cook the Fudge
With ingredients prepped, we now combine and heat them to create the decadent base of our 5 pounds of fudge. Use a candy thermometer to monitor temperatures precisely for that perfect glossy finish.
- In a large heavy-bottomed saucepan, combine the measured granulated sugar, evaporated milk, and cubed unsalted butter. Stir constantly over medium heat until the mixture reaches a rolling boil, releasing a sweet, buttery aroma that fills the kitchen.
- Once boiling, attach the candy thermometer and continue cooking without stirring to avoid crystallization. Heat the mixture to the soft-ball stage at 234°F (112°C), which typically takes 10-15 minutes—watch as it thickens and bubbles vigorously for a rich, caramel-like scent.
- Remove the saucepan from heat and immediately stir in the semi-sweet chocolate chips until fully melted, creating a smooth, glossy texture that coats your spatula like liquid silk.
- Add the vanilla extract and optional chopped nuts, stirring gently to incorporate for an extra layer of flavor and crunch.
For reference, here’s a quick table of key cooking temperatures and times to guide you:
| Stage | Temperature (°F) | Approximate Time | Key Observation |
|---|---|---|---|
| Boiling Start | 212°F | 2-3 minutes | Mixture begins to bubble steadily |
| Soft-Ball Stage | 234°F | 10-15 minutes | Thickens with a glossy sheen |
This step transforms simple ingredients into a warm, irresistible treat ready for setting.
Cool and Set the Fudge
After cooking, we cool and set the mixture to develop its firm yet creamy texture, allowing flavors to meld beautifully in our 5 pounds of fudge.
- Pour the hot fudge mixture into a greased 9×13-inch baking dish, spreading it evenly with a heat-resistant spatula for a uniform layer that cools smoothly.
- Let the fudge cool at room temperature for about 1-2 hours until it reaches a semi-firm state, where the surface sets and the rich chocolate aroma intensifies.
- Once cooled slightly, cover the dish and refrigerate for at least 2 hours or until fully set, ensuring a perfect sliceable consistency that reveals a melt-in-your-mouth feel.
- Cut the fudge into squares using a sharp knife, noting how the edges glisten and the nuts provide a delightful contrast in texture.
| Cooling Stage | Time Required | Temperature Environment | Expected Result |
|---|---|---|---|
| Initial Cool | 1-2 hours | Room temperature | Semi-firm, glossy surface |
| Full Set | 2 hours | Refrigerated (40°F) | Firm, easy to cut |
Make-Ahead and Storage Tips
To keep our 5 pounds of fudge recipe fresh and irresistible, we often prepare it in advance or store leftovers for later enjoyment. This ensures the rich, creamy texture remains intact, making it perfect for holiday gifting or spontaneous treats.
Make-Ahead Tips
We recommend making this fudge up to a week ahead to save time during busy seasons. Here’s how to do it step-by-step:
- Measure and prepare ingredients the night before: Gather all items like granulated sugar, evaporated milk, and chocolate chips in advance. This streamlines the cooking process and helps achieve that glossy, velvety finish.
- Cook and set the fudge as directed: Follow our earlier steps to heat the mixture to the precise temperature, then pour it into the baking dish and let it cool completely at room temperature before refrigerating.
- Wrap and store immediately: Once the fudge has fully set in the refrigerator, cut it into squares and wrap tightly in plastic wrap or airtight containers. This prevents the fudge from absorbing odors and maintains its decadent, melt-in-your-mouth quality.
Storage Tips
Proper storage is key to preserving the fudge’s smooth texture and flavor. We always opt for methods that extend shelf life without compromising taste.
For quick reference, here’s a breakdown of storage options and durations:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 1 week | Store in a cool, dry place away from direct sunlight to avoid softening; ideal for short-term display during gatherings. |
| Refrigerator | Up to 2 weeks | Use an airtight container to lock in moisture; let the fudge sit at room temperature for 15-20 minutes before serving to restore its creamy consistency. |
| Freezer | Up to 3 months | Wrap individual pieces in freezer-safe paper or bags to prevent freezer burn; thaw in the refrigerator overnight for the best texture and flavor. |
Always check for signs of spoilage, such as off odors or a grainy texture, before consuming. By following these tips, we ensure our 5 pounds of fudge stays as delightful as the day we made it.
Conclusion
We’ve crafted this fudge recipe to bring joy and simplicity to your kitchen adventures. It’s more than just a treat—it’s a way to share warmth and sweetness with loved ones.
Remember, experimenting with flavors can make it uniquely yours, turning each batch into a cherished tradition. Enjoy the satisfaction of homemade goodness!
Frequently Asked Questions
What ingredients are needed for the 5 pounds of fudge recipe?
To make this rich fudge, you’ll need granulated sugar, evaporated milk, unsalted butter, semi-sweet chocolate chips, vanilla extract, and optional chopped nuts. These fresh ingredients combine to yield about 5 pounds of creamy delight, perfect for holidays or gifting. Measure accurately for the best results.
What equipment is required to make this fudge?
You’ll need a large heavy-bottomed saucepan for even heating, a candy thermometer to monitor temperature, a heat-resistant spatula or wooden spoon for stirring, mixing bowls, a 9×13-inch baking dish for setting, and measuring cups and spoons. These tools ensure a smooth process and perfect texture.
How do I prepare the 5 pounds of fudge?
Start by measuring and organizing ingredients. Combine sugar, evaporated milk, and butter in a saucepan, heat to the right temperature using a candy thermometer, then stir in chocolate chips, vanilla, and nuts. Pour into a baking dish, cool at room temperature, and refrigerate until set. Cut into squares for serving.
How long does it take to make and set the fudge?
Preparation and cooking take about 20-30 minutes, with an additional 2-3 hours for cooling at room temperature and 2-4 hours in the fridge to fully set. Total time is roughly 4-6 hours, including inactive cooling, making it ideal for planning ahead for events.
How should I store the homemade fudge?
Store fudge in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or freeze for up to 3 months. Wrap pieces individually to maintain freshness and texture. Thaw frozen fudge in the fridge before serving for the best flavor.
Can I customize the 5 pounds of fudge recipe?
Yes, you can add variations like different nuts, dried fruits, or even flavors such as peppermint extract. Stick to the base recipe for consistency, but experiment with add-ins after cooking. Always use fresh ingredients to keep the texture creamy and avoid over-mixing.