Jello Pudding Easy Fudge Recipe | CDKitchen.com (2024)

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Jell-o pudding mix is a great way to make fudge. The mix makes the fudge creamy and gives it a great flavor. You can use any flavor of Jell-o pudding mix to make fudge.

serves/makes:

ready in:

30-60 minutes

1 review
3 comments

ingredients

1 package (4-5 ounce size) Jello cook-and-serve chocolate pudding and pie filling mix, or any flavor
2 tablespoons butter
1/4 cup milk
1 1/2 cup confectioners' sugar, sifted
1/4 cup chopped nuts

directions

Grease a 8x8-inch baking dish.

Combine the pudding mix, butter, and milk in a saucepan. Whisk well. Bring the pudding mixture to a boil over medium-high heat. Let cook, stirring constantly, for 1 minute. Remove the pan from the heat.

Add the confectioners' sugar and nuts to the pudding mixture and mix until combined. Immediately transfer the pudding mixture to the greased baking dish. Let the fudge cool completely, then cut into squares. Store the fudge in an airtight container.

recipe tips

Sift the confectioners' sugar before adding it to the pudding mixture to prevent lumps in the fudge.

common recipe questions

What is the purpose of using Jell-o pudding mix in fudge?

Jell-o pudding mix adds creaminess and flavor to the fudge, giving it a unique texture and taste.

Can I use any flavor of Jell-o pudding mix?

You can use any flavor of Jell-o pudding mix to make fudge, so feel free to experiment with different flavors. Just make sure it is the cook-and-serve kind, not instant.

What do I do if I can't find Jell-o pudding mix?

If you can't find Jell-o pudding mix, you can use a different brand of instant pudding mix as a substitute.

Can I use a sugar-free version of Jell-o pudding mix?

You can use a sugar-free version of Jell-o pudding mix if you prefer, but note that it may affect the texture and sweetness of the fudge.

How long does it take for the fudge to cool and set?

The fudge should cool completely in the baking dish before cutting into squares. This process usually takes a couple of hours at room temperature.

Can I add additional mix-ins to the fudge, like chocolate chips or dried fruit?

You can customize the fudge by adding extra ingredients like chocolate chips, dried fruit, or coconut for added texture and flavor.

How should I store the fudge?

Store the fudge in an airtight container at room temperature for up to a week. You can also refrigerate it for longer storage.

Can I freeze the fudge?

Yes, the fudge can be frozen for up to 2-3 months. Make sure to wrap it tightly in plastic wrap or foil before freezing.

What if the fudge is too soft or too hard?

If the fudge is too soft, you can refrigerate it for a firmer texture. If it's too hard, let it sit at room temperature to soften slightly before serving.

nutrition data

96 calories, 3 grams fat, 18 grams carbohydrates, 1 grams protein per ounce. This recipe is low in sodium.

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reviews & comments

bubbyof7 December 11, 2021

This fudge looks simple enough to make, but what is a 8 X 4 inch pan?
- CDKitchen Staff Reply:
  
  It's a loaf pan
Guest Foodie January 1, 2020

The SMALL Package VARIES in size. Goodness, measurements are important. My small package has 3/4 oz. but some are not. If we are going to have recipes that depend on ingredient sizes, then be more detailed, specific. To say "small" is not enough.
- CDKitchen Staff Reply:
  
  Actually, it does work in this instance since the package sizes vary by flavor, limiting it to one measurement in ounces would confuse people. As long as you follow the recipe and use the small size regular cook-and-serve style Jello pudding that makes 4 1/2 cup servings, it works. Don't use instant. Don't use sugar free.
Guest Foodie December 17, 2014

this fudge does not work out. It is far to thick to boil and just wasted my pudding and milk.
- CDKitchen Staff Reply:
  
  Did you use the wrong size pudding perhaps? You should use the standard size (the smaller box), not the large box. There should be enough liquid with the milk, butter when combined with the small box of pudding to bring it to a boil.
whats4dinner1 REVIEW:
December 23, 2006

I've used this recipe since I was 16, when it came out (in the red & white checkered cookbook)It's never grainy or soupy. My daughter started making it for her friends at 10. Try different flavors you'll like them too.

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