We’ve always been fans of the classic Five Pound Fudge Recipe, a timeless treat that delivers rich, creamy goodness in generous batches. Perfect for holidays or gifting, it’s a staple in American kitchens where simple ingredients transform into pure indulgence.
This easy-to-make delight hails from traditional roots, offering that melt-in-your-mouth texture we all crave. Our version keeps it straightforward yet irresistible, ensuring you’ll impress everyone with minimal effort.
Ingredients
In our Five Pound Fudge Recipe, we gather simple, high-quality ingredients that come together to create that irresistible, creamy texture everyone loves. We’ve organized them below in the order they’re used, with prep notes for accuracy and ease.
- Granulated sugar (5 cups): We start with this as the base for sweetness—ensure it’s measured precisely for the perfect consistency.
- Evaporated milk (1 can, 12 ounces): Added next for its creamy richness—shake the can well before opening to incorporate any settled contents.
- Unsalted butter (1/2 pound, or 2 sticks, cubed): We use this early in cooking for a smooth melt—cut into even cubes to help it incorporate quickly and avoid lumps.
- Semi-sweet chocolate chips (2 bags, 12 ounces each): Stirred in after the mixture boils—these provide the deep chocolate flavor; opt for high-quality chips for the best melt.
- Mini marshmallows (1 bag, 10 ounces): Incorporated to add fluffiness and help set the fudge—use fresh marshmallows for optimal texture.
- Vanilla extract (2 teaspoons): Added toward the end for a hint of warmth—we recommend pure extract for authentic flavor enhancement.
- Chopped pecans or walnuts (1 cup, optional): Folded in last for crunch—toast them lightly in a dry pan if you want extra depth, then chop to about 1/4-inch pieces for even distribution.
These ingredients yield approximately five pounds of fudge, making it perfect for sharing or gifting during holidays. Always use fresh items to ensure our recipe turns out flawlessly every time.
Tools and Equipment
Before we dive into preparing our Five Pound Fudge Recipe, let’s gather the essential tools that ensure smooth execution and perfect results. Having the right equipment on hand helps us achieve that creamy texture and precise temperature control, building on the high-quality ingredients we’ve already selected.
To keep things organized, we’ve compiled a list of the key tools in the order they are typically used during the recipe. Each item plays a crucial role in creating this beloved treat.
- Heavy-bottomed saucepan: We recommend a large, 4-quart heavy-bottomed saucepan for boiling the sugar and milk mixture. Its even heat distribution prevents scorching and ensures our fudge reaches the ideal soft-ball stage without sticking.
- Candy thermometer: A reliable candy thermometer is vital for accuracy—clip it to the saucepan to monitor temperatures between 234°F and 240°F. This precision tool helps us avoid grainy fudge and guarantees that rich, creamy consistency we all crave.
- Heat-resistant spatula or wooden spoon: Use a sturdy heat-resistant spatula or wooden spoon for stirring the mixture. Its durability withstands high heat, allowing us to blend ingredients smoothly and incorporate air for that light, velvety finish.
- 9×13-inch baking dish: Prepare a 9×13-inch baking dish lined with parchment paper for pouring the fudge. This size yields the perfect thickness, making it easy to cut into generous pieces once set, ideal for sharing or gifting.
- Measuring cups and spoons: Accurate measuring cups and spoons are indispensable for precise ingredient quantities. We suggest a set with clear markings to maintain the recipe’s balance and enhance the fudge’s irresistible flavor profile.
For quick reference, here’s a breakdown of the tools and their specific contributions:
| Tool | Purpose | Why It’s Essential for Five Pound Fudge Recipe |
|---|---|---|
| Heavy-bottomed saucepan | Boiling sugar mixture | Prevents burning and ensures even heating for a smooth base. |
| Candy thermometer | Monitoring temperature | Achieves the exact soft-ball stage (234°F–240°F) for optimal texture. |
| Heat-resistant spatula or wooden spoon | Stirring ingredients | Provides control to blend without introducing air bubbles or lumps. |
| 9×13-inch baking dish | Setting the fudge | Offers the right dimensions for even cooling and easy portioning. |
| Measuring cups and spoons | Measuring ingredients |
Guarantees accuracy, which is key to the recipe’s consistent, decadent results.
With these tools ready, we’re set to move forward seamlessly and craft fudge that’s as impressive as it is effortless.
Instructions
Now that we have our high-quality ingredients and essential tools lined up, we’re excited to walk you through making our classic Five Pound Fudge. Follow these straightforward steps for a rich, creamy treat that’s sure to impress.
Prepare Ingredients
Before we start cooking, let’s get everything measured and ready to ensure smooth execution. Begin by measuring 2 cups of granulated sugar into a bowl for quick access—accuracy here is key for the fudge’s signature sweetness. Next, open and pour 1 can (12 ounces) of evaporated milk into a measuring cup, as this provides the creamy base that makes our fudge irresistibly smooth. Cut 1/2 pound of unsalted butter into cubes to help it melt evenly and avoid lumps. Then, gather 2 cups of semi-sweet chocolate chips, which will deliver that deep, decadent chocolate flavor we love. Add 1 package (10 ounces) of mini marshmallows to contribute a fluffy texture that enhances the fudge’s melt-in-your-mouth quality. Measure out 1 teaspoon of vanilla extract for its aromatic boost, and if you’re opting for crunch, roughly chop 1 cup of pecans or walnuts to fold in later. With ingredients prepped in this order, we’re set for a seamless process that highlights the fudge’s rich layers of taste and texture.
Cook the Fudge
It’s time to bring our ingredients together in a heavy-bottomed saucepan for even heat distribution. First, combine the granulated sugar and evaporated milk in the pan, stirring constantly with a heat-resistant spatula over medium heat until the mixture reaches a gentle boil—this step is crucial for dissolving the sugar and creating a silky foundation. Once boiling, add the cubed unsalted butter and continue stirring to incorporate it fully, watching as the mixture turns glossy and fragrant. Now, insert the candy thermometer and cook until it hits 234°F (soft-ball stage), which typically takes 10-15 minutes—precise temperature control here ensures the fudge sets perfectly without graininess. Stir in the semi-sweet chocolate chips and mini marshmallows off the heat, letting them melt into a velvety, chocolatey bliss that fills the kitchen with an irresistible aroma. For added crunch, mix in the chopped nuts at this point, resulting in a fudge that’s not only creamy but also packed with delightful texture.
Cool and Beat
With the fudge mixture cooked to perfection, transfer it to a heat-resistant bowl and let it cool slightly to about 110°F, which should take around 10 minutes—use your candy thermometer to check for accuracy, as this cooling phase prevents the fudge from seizing. Once cooled, grab your wooden spoon and beat the mixture vigorously for 5-10 minutes until it thickens and loses its glossy sheen, transforming into a matte, creamy consistency that’s wonderfully smooth and easy to spread. As you beat, you’ll notice the texture evolving from liquid to a fluffy, spoonable delight, ensuring our Five Pound Fudge achieves that signature soft yet firm bite that makes it so addictive.
Set and Cut
Pour the beaten fudge mixture immediately into a greased 9×13-inch baking dish, spreading it evenly with your spatula to create a uniform layer that sets beautifully. Let it cool at room temperature for at least 2 hours, or refrigerate for 1 hour if you’re in a rush, allowing the fudge to firm up into a solid, sliceable block with a rich, buttery sheen. Once set, use a sharp knife to cut it into 1-inch squares—yields about 60-70 pieces from this batch, perfect for sharing—revealing the fudge’s glossy interior and satisfying snap that showcases its premium quality.
Make-Ahead and Storage
One of the beauties of our Five Pound Fudge Recipe is its flexibility for make-ahead preparation, allowing you to enjoy fresh fudge without last-minute hassle. After cutting the fudge into those 60-70 pieces as outlined in the previous steps, we suggest planning ahead to maximize flavor and texture.
Make-Ahead Tips
To prepare this rich, creamy fudge in advance, follow these simple guidelines:
- Prepare 1-2 days ahead: We recommend making the fudge up to 48 hours in advance. This gives the flavors time to meld while keeping the texture smooth and fudgy. Simply follow the recipe steps through to cutting, then cover the pieces tightly before storing.
- Freeze for longer storage: If you need to make it further in advance, such as for holidays, freeze the fudge for up to 3 months. Wrap individual pieces or the entire batch in plastic wrap, then place in a freezer-safe bag or container to prevent freezer burn.
Storage Guidelines
Proper storage ensures your homemade Five Pound Fudge stays moist and delicious. Here’s how we store ours for optimal results:
- Room temperature: Store in an airtight container at room temperature for up to 1 week. Keep it in a cool, dry place away from direct sunlight to maintain that irresistible creamy consistency.
- Refrigerator: For longer shelf life, refrigerate in an airtight container for up to 2 weeks. This is ideal if your kitchen is warm, as it helps preserve the fudge’s texture without making it overly firm.
- Freezer: As mentioned, freeze for up to 3 months for extended storage. Thaw in the refrigerator overnight before serving to retain the fudge’s signature silkiness.
For quick reference on storage durations, we’ve compiled the details in the table below:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 1 week | Use an airtight container; avoid heat and humidity. |
| Refrigerator | Up to 2 weeks | Wrap tightly to prevent drying; bring to room temperature before enjoying. |
| Freezer | Up to 3 months | Double-wrap for protection; thaw slowly for best texture. |
By following these make-ahead and storage practices, you’ll ensure your Five Pound Fudge Recipe remains a crowd-pleaser, ready whenever you need it.
Conclusion
We’ve loved sharing this Five Pound Fudge recipe with you as it’s a timeless treat that brings people together.
It’s easy to make yet delivers rich flavors that’ll impress every time.
We’re confident you’ll enjoy creating and sharing it making it a staple in your holiday traditions.
Frequently Asked Questions
What is the Five Pound Fudge Recipe?
The Five Pound Fudge Recipe is a classic, easy-to-make treat known for its rich, creamy flavor. It’s perfect for holidays or gifting, yielding about five pounds of delicious fudge. This simple recipe uses traditional ingredients and requires minimal effort, making it ideal for impressing family and friends while enjoying a homemade delight.
What ingredients are needed for Five Pound Fudge?
Key ingredients include granulated sugar, evaporated milk, unsalted butter, semi-sweet chocolate chips, mini marshmallows, vanilla extract, and optional nuts like pecans or walnuts. These are chosen for their roles in creating a smooth texture and irresistible taste. Measure accurately and prepare them in advance for the best results.
What tools are required to make this fudge?
You’ll need a heavy-bottomed saucepan for even heating, a candy thermometer for precise temperature control, a heat-resistant spatula or wooden spoon for stirring, a 9×13-inch baking dish for setting, and measuring cups and spoons for accuracy. These tools ensure smooth preparation and perfect fudge every time.
How do I prepare the Five Pound Fudge?
Start by preparing ingredients, then cook the mixture in a saucepan while stirring and monitoring temperature with a thermometer. Once cooked, cool and beat for a silky texture, pour into a baking dish, and let it set. Cut into 60-70 squares for sharing. Follow the steps carefully for great results.
Can I make this fudge ahead of time?
Yes, make Five Pound Fudge 1-2 days in advance to enhance its flavor and texture. This allows the ingredients to meld together perfectly. It’s also freezer-friendly for up to 3 months, making it convenient for holidays or events.
How should I store homemade fudge?
Store fudge at room temperature in an airtight container for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 3 months. Thaw frozen fudge in the fridge before serving to maintain its creamy texture and freshness.
How many pieces does this recipe yield?
This recipe yields approximately 60-70 pieces when cut into squares, making it ideal for sharing or gifting. The exact number can vary based on how you cut it, but it’s designed for generous portions from about five pounds of fudge.