There’s something truly special about homemade fudge that brings people together. Our 5 Pounds of Fudge Recipe is perfect for sharing at parties, holidays, or whenever you want to treat yourself and loved ones to a rich, creamy delight. This recipe is designed to yield a generous batch that’s easy to make and sure to impress.
Ingredients for 5 Pounds Of Fudge Recipe
To create a rich and creamy 5 pounds of fudge batch, precise measurements and quality ingredients are essential. Below we list the main ingredients required for this generous amount alongside optional add-ins to customize your fudge.
Main Ingredients
We will need the following core ingredients to prepare our large batch:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Granulated Sugar | 10 cups (2000 g) | Measured accurately |
| Unsweetened Cocoa Powder | 2 cups (160 g) | Sifted to avoid lumps |
| Sweetened Condensed Milk | 4 cups (960 ml) | Use full-fat for best taste |
| Unsalted Butter | 1 ½ cups (340 g) | Cut into cubes, softened |
| Vanilla Extract | 2 tablespoons | Pure vanilla preferred |
| Salt | ½ teaspoon | Enhances flavor |
Optional Add-Ins and Variations
To customize our 5 pounds of fudge recipe and add exciting textures and flavors, consider these optional ingredients:
- Chopped Nuts: 1–1 ½ cups (walnuts, pecans, or almonds), toasted for extra crunch
- Mini Chocolate Chips: 1 cup for enhanced chocolate bursts
- Dried Fruit: ¾ cup finely chopped dried cherries or cranberries adds tartness
- Marshmallows: 1 ½ cups mini marshmallows folded in at the end for softness
- Sea Salt Flakes: A sprinkle on top before setting to add a delightful contrast
- Peppermint Extract or Crushed Candy Canes: 1 teaspoon or ½ cup respectively, perfect for festive versions
Tools and Equipment Needed
To successfully make our 5 Pounds of Fudge Recipe, having the right tools and equipment is essential. These items ensure precise measurements, smooth cooking, and easy handling of the rich, creamy fudge we aim to create. Let’s break down everything we need:
Essential Cookware and Prep Tools
- Large Heavy-Bottomed Saucepan
We use this to cook the fudge mixture evenly. A heavy bottom prevents scorching.
- Candy Thermometer
This tool is critical to achieve the perfect fudge texture by monitoring the temperature precisely.
- Heat-Resistant Spatula
For stirring consistently without melting or bending, especially when the mixture thickens.
- Measuring Cups and Spoons
Accuracy in measurements keeps the fudge balanced and smooth.
Mixing and Setting Equipment
- Mixing Bowls
Use sturdy bowls to combine optional add-ins or prepare vanilla extract mixtures.
- 9×13-inch Baking Pan
Ideal for setting the large batch of fudge. Line it with parchment paper for easy removal.
- Aluminum Foil or Plastic Wrap
To cover the fudge while it sets, preserving moisture and preventing a crust.
Additional Helpful Items
- Sharp Knife
For cutting the fudge into perfect squares once set.
- Cooling Rack
Allows the fudge pan to cool evenly from all sides.
| Tool / Equipment | Purpose |
|---|---|
| Large Heavy-Bottomed Saucepan | Even heating, prevents burning |
| Candy Thermometer | Controls exact temperature for perfect texture |
| Heat-Resistant Spatula | Safe stirring of thick fudge mixture |
| Measuring Cups and Spoons | Precise ingredient measurement |
| Mixing Bowls | Combining ingredients and add-ins |
| 9×13-inch Baking Pan | Setting and shaping fudge |
| Aluminum Foil / Plastic Wrap | Covering fudge to retain moisture |
| Sharp Knife | Cutting fudge into clean squares |
| Cooling Rack | Even cooling of fudge pan |
Having these tools on hand streamlines our process, letting us focus on crafting that indulgent, perfectly creamy 5 Pounds of Fudge everyone will love.
Prep Work for 5 Pounds Of Fudge
Before we dive into the rich process of making our 5 Pounds Of Fudge, setting up a well-organized prep space and accurately measuring ingredients is crucial. These steps ensure smooth cooking and a perfectly creamy texture in the final product.
Preparing the Cooking Area
We start by creating a clean, clutter-free workspace to facilitate easy movement and access to all tools and ingredients. Place your large heavy-bottomed saucepan on a stable burner. Have your candy thermometer attached securely to the pan’s side but ensure it does not touch the bottom directly to get accurate temperature readings.
Next, prepare your 9×13-inch baking pan by lining it with aluminum foil or plastic wrap for easy fudge removal later. Set out your heat-resistant spatula and several mixing bowls nearby for quick transfers and stirring.
Ensure all your measuring tools are within reach along with a sharp knife and cooling rack to complete the workflow without interruption.
Measuring Ingredients
Accurate measurement guarantees consistent results when making 5 pounds of fudge. We recommend using dry and liquid measuring tools specifically designed for precision.
| Ingredient | Amount | Measurement Tool Needed | Preparation Notes |
|---|---|---|---|
| Granulated Sugar | 10 cups | Dry measuring cup | Level off with a flat edge |
| Unsweetened Cocoa Powder | 2 cups | Dry measuring cup | Spoon into cup for accuracy |
| Sweetened Condensed Milk | 4 (14 oz) cans | Liquid measuring cups | Use directly from cans |
| Unsalted Butter | 2 cups (4 sticks) | Dry measuring cup | Cut into smaller pieces for even melting |
| Vanilla Extract | 2 tablespoons | Measuring spoons | Freshly measured for best aroma |
| Salt | 1 teaspoon | Measuring spoons | Level off for balanced flavor |
We suggest organizing ingredients in the order of use to streamline the process. For example, keep sugar and cocoa powder together as dry ingredients and have butter and condensed milk ready for melting. This method helps us maintain flow and avoid missing any steps in the cooking process.
Cooking Instructions for 5 Pounds Of Fudge Recipe
Follow these detailed steps to transform our carefully measured ingredients into a rich, creamy, and delicious batch of 5 pounds of fudge that will impress every sweet tooth.
Melting and Mixing
- Prepare your heavy-bottomed saucepan and place it over medium heat.
- Add unsalted butter and sweetened condensed milk to the pan. Stir gently with a heat-resistant spatula until the butter melts and the mixture becomes smooth.
- Gradually sift in granulated sugar and unsweetened cocoa powder while continuously stirring to avoid lumps.
- Continue to stir constantly ensuring all ingredients blend evenly into a velvety texture.
- Once fully incorporated, remove the pan from heat.
- Stir in vanilla extract and a pinch of salt for balanced flavor.
- If using, fold in any optional add-ins like chopped nuts or mini chocolate chips at this stage.
Cooking to the Right Temperature
Achieving the perfect texture depends on reaching the correct temperature.
| Step | Temperature | Notes |
|---|---|---|
| Initial heating | Medium heat | Stir until smooth and sugar dissolves |
| Final cooking | 234°F to 240°F | Use candy thermometer; this range is the soft-ball stage |
- Attach your candy thermometer securely to the saucepan ensuring the tip does not touch the bottom.
- Maintain constant stirring and cook the mixture until the temperature reaches 234°F to 240°F.
- Once reached, immediately remove from heat to prevent overcooking which causes grainy fudge.
“The soft-ball stage is crucial — this ensures your fudge will set perfectly with a smooth, melt-in-your-mouth quality.”
Beating and Setting the Fudge
- Transfer the hot mixture into a clean mixing bowl.
- Using a wooden spoon or electric mixer on low speed, beat the fudge vigorously for about 5 to 8 minutes.
- Watch as the fudge thickens and loses its gloss, signaling it’s ready to pour.
- Quickly pour the fudge into the prepared 9×13-inch baking pan lined with foil or parchment paper.
- Spread evenly with an offset spatula.
- Optionally sprinkle with sea salt flakes or crushed peppermint candy for added texture and flavor.
- Cover the pan loosely with plastic wrap.
- Allow the fudge to cool at room temperature for 4 to 6 hours or until fully set.
- Once firm, use a sharp knife to cut the fudge into 1-inch squares or your preferred size.
For best flavor and texture, store fudge in an airtight container at room temperature or refrigerated.
This process guarantees our 5 pounds of fudge will boast the perfect balance of silky texture and rich chocolate taste every time.
Tips for Perfect Fudge Texture
Achieving the ideal creamy and silky texture in our 5 Pounds of Fudge Recipe depends on several critical factors. Here are our top tips to ensure flawless results every time:
1. Monitor Temperature Precisely
Use a candy thermometer to heat the mixture to the soft-ball stage between 234°F and 240°F. This temperature range is essential to set the fudge correctly without it becoming grainy or too hard.
| Temperature Stage | Description | Target Temperature |
|---|---|---|
| Soft-ball Stage | Fudge sets perfectly soft | 234°F – 240°F |
“Even a few degrees off can alter the fudge’s final texture drastically.”
2. Stir Constantly and Evenly
During heating, stir the mixture continuously with a heat-resistant spatula. This prevents sugar crystals from forming prematurely, ensuring the fudge remains smooth and lump-free.
3. Beat Until Loss of Gloss
After removing from heat, we should beat the fudge mixture vigorously until it thickens and loses its shine. This step is crucial to develop that rich, velvety body.
- Continue beating for about 5 to 7 minutes.
- Once the mixture is no longer glossy, it’s ready to pour into the baking pan.
4. Avoid Heat and Moisture Contamination
Keep the fudge mixture away from steam or moisture during cooling. Cover the baking pan loosely with foil or plastic wrap to protect the fudge without trapping condensation.
5. Cool at Room Temperature
Allow the fudge to cool undisturbed at room temperature for 4 to 6 hours. Rushing this step in the fridge can cause an uneven, grainy texture.
Summary of Critical Texture Tips
| Step | Key Focus | Why It Matters |
|---|---|---|
| Temperature Control | 234°F – 240°F soft-ball stage | Ensures proper sugar crystallization |
| Continuous Stirring | Avoid lumps and graininess | Maintains smooth, even texture |
| Beating After Heat | Thickening and gloss removal | Develops creamy consistency |
| Proper Cooling | Room temperature, covered | Prevents moisture damage and crystallization |
Following these steps diligently allows us to enjoy the perfectly textured, rich, and creamy fudge that everyone will love.
Storage and Shelf Life of 5 Pounds Of Fudge
Proper storage is essential to maintain the rich, creamy texture and exceptional flavor of our 5 Pounds Of Fudge. To ensure every bite stays fresh and delicious, follow these detailed guidelines.
Storing 5 Pounds Of Fudge
- Cool completely at room temperature before packaging. This prevents condensation that can lead to moisture damage or sugar crystallization.
- Place the fudge in an airtight container or wrap it tightly with plastic wrap or aluminum foil. This blocks exposure to air, maintaining moisture balance and preventing the fudge from drying out.
- For longer storage, consider placing the airtight container in the refrigerator. This is especially recommended in warm or humid climates.
Optimal Temperature and Environment
| Storage Method | Temperature Range | Recommended Environment | Shelf Life |
|---|---|---|---|
| Room Temperature | 68°F to 72°F (20°C to 22°C) | Dark, dry pantry or cupboard | Up to 2 weeks |
| Refrigeration | 35°F to 40°F (1.5°C to 4.5°C) | Airtight container | Up to 3 weeks |
| Freezing | 0°F (-18°C) | Wrapped tightly, in freezer-safe container or bag | Up to 3 months |
Important Storage Tips
- Avoid moisture exposure. Fudge attracts moisture which can cause grainy texture or spoilage.
- Keep away from strong odors. Fudge can absorb odors from other foods in the fridge or pantry, so sealed packaging is vital.
- When freezing, cut fudge into squares before wrapping. This makes thawing and serving easier without repeatedly handling the whole batch.
Thawing and Serving
For the best flavor and texture, thaw frozen fudge slowly in the refrigerator overnight. Bring it to room temperature before serving to allow the fats and sugars to soften, restoring the creamy consistency we love.
“Proper storage extends the life of our fudge while preserving the indulgent texture and rich chocolate flavor that makes it so irresistible.”
By following these steps, our 5 Pounds Of Fudge remains a luscious treat ready to enjoy anytime.
Serving Suggestions
To enjoy our 5 Pounds of Fudge Recipe to its fullest, consider the following serving ideas that highlight its rich texture and decadent flavor:
Classic Presentation
- Cut the fudge into 1-inch squares for perfect bite-sized pieces.
- Arrange the pieces on a decorative platter or tiered dessert stand to create an inviting display for guests.
- Garnish with a light dusting of cocoa powder or a sprinkle of finely chopped nuts for added elegance.
Festive Enhancements
- Serve alongside a scoop of vanilla bean ice cream or whipped cream for a creamy contrast.
- Add a drizzle of caramel or chocolate syrup over the fudge squares to amplify sweetness and visual appeal.
- Pair with fresh berries such as strawberries or raspberries to cut through the richness with their tartness.
Creative Pairings
- Include fudge squares on a dessert board with assorted cheeses, crackers, and dried fruits for a sophisticated touch.
- Offer small ramekins of warm coffee or espresso to complement the deep chocolate notes.
- Present alongside a glass of dessert wine, such as port or sherry, to enhance the indulgence.
Gift-Giving Ideas
- Wrap individual fudge squares in parchment paper tied with festive ribbon.
- Package in decorative tins or boxes for holiday gifting or party favors.
- Personalize gift tags with flavors or additions like nuts or peppermint for a thoughtful touch.
Temperature Tips for Serving
Serve the fudge at room temperature for the ideal creamy texture and melting quality. Here is a quick guide to optimal serving temperatures:
| Serving Condition | Temperature Range | Notes |
|---|---|---|
| Room Temperature | 68°F to 72°F (20°C-22°C) | Ideal softness and flavor release |
| Slightly Chilled | 50°F to 60°F (10°C-15°C) | Firmer texture, more solid bite |
| Warmed Slightly | 75°F to 80°F (24°C-27°C) | Softer, almost melting consistency |
“Serving fudge at the right temperature unlocks its fullest flavor and creamy texture, making every bite a heavenly experience.”
By following these serving suggestions, we ensure that our 5 Pounds of Fudge becomes the star of any sweet occasion, delighting everyone with its sumptuous taste and texture.
Conclusion
Making 5 pounds of fudge is a rewarding experience that brings rich, creamy chocolate goodness to any occasion. With the right ingredients, tools, and attention to detail, we can create a batch that’s perfect for sharing or savoring over time.
By following the steps carefully and storing the fudge properly, we ensure it stays fresh and delicious. Whether enjoyed on its own or paired with complementary treats, this fudge recipe is sure to impress and satisfy every sweet craving.
Frequently Asked Questions
What ingredients do I need to make 5 pounds of fudge?
You need granulated sugar, unsweetened cocoa powder, sweetened condensed milk, unsalted butter, vanilla extract, and salt. Optional add-ins include chopped nuts, mini chocolate chips, dried fruit, marshmallows, sea salt flakes, peppermint extract, or crushed candy canes.
What equipment is essential for making fudge?
Key tools include a large heavy-bottomed saucepan, candy thermometer, heat-resistant spatula, measuring cups and spoons, mixing bowls, a 9×13-inch baking pan, aluminum foil or plastic wrap, a sharp knife, and a cooling rack.
How do I prepare my workspace before making fudge?
Create a clean, organized workspace, accurately measure all ingredients, set up your saucepan, thermometer, and baking pan, and keep all necessary tools within reach for a smooth cooking process.
At what temperature should I cook the fudge mixture?
Cook the fudge mixture to the soft-ball stage, which is between 234°F and 240°F, to ensure it sets with the perfect creamy texture.
How do I prevent my fudge from becoming grainy?
Stir constantly to avoid sugar crystal formation, monitor temperature precisely with a candy thermometer, and allow the fudge to cool undisturbed at room temperature to maintain a silky texture.
How long should I beat the fudge mixture after cooking?
Beat the fudge until it thickens and loses its glossy shine. This helps develop a rich, velvety texture essential for creamy fudge.
What is the best way to store homemade fudge?
Store fudge in airtight containers at room temperature for up to two weeks. In warm climates, refrigerate it to maintain texture, or freeze for longer storage.
Can I add extra flavors or textures to my fudge?
Yes, you can customize fudge with add-ins like nuts, chocolate chips, dried fruit, marshmallows, peppermint, or sea salt flakes to create exciting flavors and textures.
How long does fudge take to set?
Allow fudge to cool and set at room temperature for 4 to 6 hours before cutting into squares and serving.
What are some serving suggestions for fudge?
Cut fudge into 1-inch squares and serve on a decorative platter. Pair it with ice cream, fresh berries, coffee, dessert wine, or present it on a dessert board with cheeses for a special touch.