Real Texas Fudge

This recipe so much easier to make than my mother’s recipe.  I remember watching her get the sugar mixture to a hardball stage, and if it wasn’t just right, then it was runny.  She used chocolate baking squares and marshmallows.  It sure was good, but I could never master getting it to set.

My fudge always made great ice cream topping.

Here’s a short video….

Real Texas Fudge

Ingredients

4 1/2 cups white Sugar

2 (5 ounce) cans Evaporated Milk

4 tablespoons Water

1/2 cup Butter

2 packages semisweet Chocolate Chips

1 package Marshmallows

2 cups chopped Pecans

Directions

Grease a cookie sheet.

In a large Dutch oven or pan, mix together sugar, evaporated milk, water, and butter.

Bring to a rolling boil and boil for 5 minutes, stirring constantly.  Remove from heat.

Stir in semi-sweet Chocolate Chips.  I like to use the semi-sweet Chocolate Chips, I think they make the Real Texas Fudge richer.

You will want to stir quickly and make sure that all of the Chocolate Chips are melted and mixed well.

Add marshmallows.  I use the mini marshmallows.  These will melt faster and completely.

You will need to stir quite a bit to get the marshmallows to melt and to be totally mixed.

Add chopped Pecans.

I have Pecan halves that I have shelled and put in the freezer.  All I do is take out the amount that I want, put into a ziplock bag and use a hammer to break into small pieces.

Mix well and pour into prepared cookie sheet.

You can also use a 13 x 9 cake pan.  I prefer a cookie sheet because it’s just a little bit bigger and I can spread the Real Texas Fudge just a tad thinner.

Cool and cut into small pieces, before totally set.

Cool completely before removing from pan.

Tagged as: Christmas Candy, Fudge, Ramona Werst, Real Texas Recipe, Real Texas Recipes, texas cooking, Texas Lifestyle, Texas recipe