Five Pounds of Chocolate Fudge

Photo: Will Dickey; Styling: Cari South

Purchase a candy thermometer in the utensils section of a grocery or discount store.

Yield: Makes 96 pieces
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


  • 2 (12-ounce) packages semisweet chocolate morsels
  • 1 cup butter or margarine
  • 1 (7-ounce) jar marshmallow cream
  • 4 1/2 cups sugar
  • 1 (12-ounce) can evaporated milk
  • Butter or margarine
  • 2 tablespoons vanilla extract
  • 1 1/2 cups chopped pecans, toasted


  1. 1. Combine first 3 ingredients in a large mixing bowl; set aside.
  2. 2. Combine sugar and evaporated milk in a buttered Dutch oven.
  3. 3. 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.
  4. 4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Five Pounds of Chocolate Fudge Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy