When it comes to classic homemade treats, fudge always takes the spotlight. Our Five Pound Fudge Recipe is perfect for those who want to make a big batch of rich, creamy sweetness that’s ideal for sharing or gifting. This recipe combines simple ingredients with straightforward steps to deliver a deliciously smooth fudge every time.
Whether you’re preparing for a holiday gathering or just craving a decadent dessert, making fudge from scratch gives you full control over the flavors and texture. Plus, this large batch means you’ll have plenty to enjoy and share with family and friends. Let’s dive into a foolproof recipe that turns out perfectly soft, melt-in-your-mouth fudge that everyone will love.
Ingredients for Five Pound Fudge Recipe
To create this rich and creamy five pound fudge, we need precise measurements of classic, high-quality ingredients. Each component plays a crucial role in developing the perfect texture and indulgent flavor that defines our recipe.
Here is the full list of ingredients organized by usage and preparation specifics:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Granulated sugar | 10 cups (2.2 lbs) | Measure accurately for sweetness balance |
| Unsalted butter | 2 cups (4 sticks) | Cut into pieces for even melting |
| Evaporated milk | 2 cups | Use canned, full-fat for richness |
| Marshmallow creme | 7 oz jar | Adds softness and smooth texture |
| Semi-sweet chocolate chips | 6 cups | Quality chips melt to silky finish |
| Vanilla extract | 2 teaspoons | Fresh for aromatic depth |
| Salt | 1/4 teaspoon | Enhances overall flavor |
Pro tip: Use fresh unsalted butter and avoid margarine or salted butter to keep the flavors balanced and the texture silky smooth.
We recommend weighing the dry ingredients on a kitchen scale for absolute precision—this ensures perfect consistency every time. The granulated sugar quantity is key for the ideal sweetness without overpowering the chocolate richness.
By preparing these ingredients exactly as listed above, we set a solid foundation to enjoy the classic melt-in-your-mouth experience that this five pound fudge recipe delivers.
Equipment Needed
To make our Five Pound Fudge Recipe perfectly smooth and creamy, having the right equipment is essential. Below is a detailed list of the tools we rely on to ensure consistent results and an enjoyable cooking experience.
Essential Tools for Perfect Fudge
- Heavy-Bottomed Saucepan
A heavy-bottomed saucepan prevents scorching when melting sugar and butter, providing even heat distribution for smooth, lump-free fudge.
- Candy Thermometer
Precise temperature control is critical. We use a candy thermometer to monitor the mixture closely, aiming for the exact soft-ball stage (around 234°F or 112°C).
- Wooden Spoon or Heat-Resistant Silicone Spatula
Stirring constantly during cooking requires a sturdy wooden spoon or silicone spatula that withstands the heat without melting or warping.
- Large Mixing Bowl
A large bowl to combine the melted chocolate chips and marshmallow creme with the cooked sugar mixture, allowing room for mixing without spills.
- Measuring Cups and Spoons
Accurate measuring tools ensure the proper sugar, butter, and flavor ratios. We recommend using dry measuring cups for sugar and liquid measuring cups for milk and vanilla.
- 8×8 or 9×9 Inch Baking Pan
A lightly greased or parchment-lined baking pan is perfect for pouring and setting the fudge. Choose a size corresponding to the batch volume for even thickness.
- Cooling Rack (Optional)
Placing the pan on a cooling rack promotes even cooling and prevents over-softening from trapped heat.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| Heavy-bottomed saucepan | Even heat distribution | Avoids burning sugar |
| Candy thermometer | Monitor precise temperature | Essential for soft-ball stage |
| Wooden spoon or silicone spatula | Stirring during cooking | Heat resistant |
| Large mixing bowl | Mixing fudge base and flavor ingredients | Roomy for thorough mixing |
| Measuring cups and spoons | Accurate ingredient measurement | Use appropriate type for dry/liquid |
| 8×8 or 9×9 inch baking pan | Setting fudge | Grease or line with parchment |
| Cooling rack (optional) | Even cooling | Helps prevent soggy bottoms |
By gathering this equipment upfront, we set the stage for flawless preparation and streamlined workflow during fudge-making. Having everything ready ensures we keep the temperature steady and the texture just right.
Preparation Steps
To create the perfect Five Pound Fudge we must prepare carefully and measure precisely. Following these steps ensures the smoothest texture and richest flavor in every bite.
Preparing the Pan
- Select an 8×8 or 9×9 inch baking pan. Lightly grease it with butter or line it with parchment paper to prevent sticking.
- For easier fudge removal, allow enough parchment paper to hang over the pan edges.
- Place the prepared pan on a cooling rack or flat surface to set aside once the fudge mixture is ready.
Measuring Ingredients
Accurate measuring is key for our Five Pound Fudge Recipe. Use a digital kitchen scale and standardized measuring cups for precision.
| Ingredient | Measurement | Notes |
|---|---|---|
| Granulated Sugar | 4 cups (about 800g) | Weigh to ensure accuracy for consistency |
| Unsalted Butter | 1 cup (227g) | Use fresh, room temperature butter |
| Evaporated Milk | 1 1/2 cups (360ml) | Measure liquid in a clear liquid cup |
| Marshmallow Creme | 1 cup (250g) | Level off cup for exact quantity |
| Semi-Sweet Chocolate Chips | 3 1/2 cups (600g) | Use quality chips for best flavor |
| Vanilla Extract | 2 teaspoons | Use pure vanilla extract for aroma |
| Salt | 1/4 teaspoon | Fine sea salt is preferred |
- Weigh sugar and chocolate chips before scooping into your bowl.
- Use a liquid measuring cup for evaporated milk to avoid spillage.
- Level off dry ingredients with a flat edge for exact amounts.
By preparing the pan properly and carefully Measuring Ingredients, we set the foundation for a flawless, melt-in-your-mouth Five Pound Fudge that’s rich and creamy every time.
Cooking Instructions
We will guide you step-by-step through the process of turning our carefully measured ingredients into a luscious, creamy Five Pound Fudge. Precision and timing are crucial to achieve perfect texture and flavor.
Melting the Ingredients
- In a heavy-bottomed saucepan, combine unsalted butter, granulated sugar, and evaporated milk. Use the measurements exactly as specified for consistency.
- Place the saucepan over medium heat. Stir continuously with a wooden spoon or silicone spatula to prevent scorching.
- Heat until the butter is fully melted and the sugar has dissolved completely. The mixture should look smooth and glossy without any grainy texture.
- Remove the saucepan from heat before proceeding to the next step.
Mixing and Combining
- Quickly add the marshmallow creme and semi-sweet chocolate chips to the hot mixture.
- Stir vigorously until the chocolate chips have melted completely and incorporated into the glossy base.
- Add the vanilla extract and a pinch of salt to enhance the depth of flavor.
- Continue mixing until the fudge becomes uniform in color and texture, appearing thick and creamy.
Cooking to the Right Temperature
The key to perfect Five Pound Fudge lies in reaching the correct temperature:
| Step | Temperature | Description |
|---|---|---|
| Start melting | Medium heat | Butter and sugar dissolve |
| Boil and cook fudge | 234°F – 240°F | Known as soft-ball stage, essential for setting |
| Remove from heat | At 234°F – 240°F | Stop cooking immediately to prevent graininess |
- Place a candy thermometer clipped to the saucepan and watch carefully as the mixture boils.
- Maintain a steady boil without stirring and heat until the mixture reaches 234°F to 240°F (soft-ball stage).
- Once it hits this temperature range, immediately remove the pan from heat to avoid overcooking.
By following these cooking instructions precisely, we ensure our Five Pound Fudge achieves its signature melt-in-your-mouth texture and rich chocolate flavor every time.
Cooling and Setting the Fudge
After achieving the perfect soft-ball stage temperature, it is crucial to handle the cooling and setting process with care to ensure our Five Pound Fudge develops its signature creamy texture and firm structure.
Step 1: Initial Cooling
Immediately pour the hot fudge mixture into the prepared baking pan. Use a heat-resistant spatula to spread it evenly without pressing too hard, which could introduce unwanted air bubbles. Let the fudge sit at room temperature for about 30 minutes. This allows the mixture to cool gradually, preventing crystallization and ensuring a smooth finish.
Step 2: Setting in the Refrigerator
Once the fudge has cooled to room temperature and has slightly thickened, cover the pan loosely with plastic wrap or foil to protect it from moisture and odors. Transfer it to the refrigerator for at least 2 hours. This step lets the fudge firm up properly, making it easier to slice without crumbling.
| Cooling Stage | Location | Duration | Purpose |
|---|---|---|---|
| Initial Cooling | Room Temp | ~30 minutes | Prevents crystallization |
| Final Setting | Refrigerator | ≥2 hours | Firms texture for clean slicing |
Step 3: Slicing and Storage
Once set, remove the fudge from the pan using the parchment overhang, placing it on a cutting board. Use a sharp knife warmed in hot water and wiped dry between cuts to make clean edges. Cut into 1-inch squares or desired size.
For storage, keep the fudge in an airtight container. It stays fresh at room temperature for up to 1 week or refrigerated for 2 to 3 weeks. For extended longevity, wrap pieces individually and freeze up to 3 months.
Pro Tip:
“Patience during cooling and setting is key to achieving the melt-in-your-mouth experience that defines our Five Pound Fudge.” Avoid rushing these steps to preserve the rich, creamy texture.
Cutting and Serving the Fudge
Once our Five Pound Fudge has fully set, it is time to cut and serve this delicious treat with precision for the best presentation and texture. Follow these steps for clean cuts and perfectly sized pieces.
Step 1: Preparing to Cut
Before cutting, remove the fudge from the refrigerator and let it sit at room temperature for about 10 minutes. This slight warming softens the fudge enough to prevent cracking while maintaining firmness for neat slices.
Step 2: Using the Right Tools
Choose a sharp, large knife such as a chef’s knife or a serrated bread knife. For ultra-clean edges, dip the knife in hot water and wipe it dry before each cut. This keeps the blade smooth and prevents sticking.
Step 3: Cutting the Fudge
- Place the fudge block on a cutting board.
- Cut lengthwise into strips according to your desired piece size. Commonly, a 1 ½ inch square is ideal for serving.
- Rotate the pan 90 degrees and cut crosswise, making squares.
Use the table below to guide your cutting dimensions and yield:
| Fudge Size (Square Inches) | Number of Pieces from 8×8 Pan | Number of Pieces from 9×9 Pan |
|---|---|---|
| 1 x 1 | 64 | 81 |
| 1.5 x 1.5 | 28 | 36 |
| 2 x 2 | 16 | 20 |
Pro Tip: For festive occasions, consider varying the sizes or using cookie cutters to create fun shapes from the fudge.
Step 4: Serving Suggestions
Arrange fudge pieces on a serving platter lined with parchment paper or decorative doilies. Garnish with a light dusting of powdered sugar or a sprinkle of chopped nuts for extra visual appeal and a flavor boost.
Step 5: Storing Leftovers
Store leftover fudge in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month. For longer storage, freeze pieces wrapped individually in parchment or wax paper, then sealed in a freezer bag.
By following these clear steps, we ensure that our Five Pound Fudge is served beautifully, maintaining its creamy texture and rich flavor in every bite.
Storage Tips for Five Pound Fudge
Proper storage is essential to maintain the rich flavor and creamy texture of our Five Pound Fudge. Follow these tips to keep your fudge fresh and delicious for as long as possible.
Room Temperature Storage
Store fudge in an airtight container at cool room temperature, ideally between 65°F and 70°F. This preserves softness without making it melt.
- Use wax paper or parchment paper between layers to prevent sticking.
- Keep the container away from direct sunlight and heat sources.
- At room temperature, fudge will stay fresh for up to 2 weeks.
Refrigeration
For longer storage, refrigeration is a safe option to extend freshness.
- Place fudge in an airtight container or wrap tightly with plastic wrap.
- Refrigerate for up to 3 weeks.
- Allow fudge to sit at room temperature for about 10 minutes before serving to soften.
Freezing Instructions
To store fudge for an extended period, freezing is effective without sacrificing taste or texture.
- Wrap fudge pieces individually in plastic wrap.
- Place wrapped fudge in a freezer-safe airtight container or heavy-duty freezer bag.
- Freeze for up to 3 months.
Thawing tip: Transfer fudge to the refrigerator overnight, then bring to room temperature before serving to maintain the perfect consistency.
| Storage Method | Container Type | Storage Duration | Temperature Range | Notes |
|---|---|---|---|---|
| Room Temperature | Airtight container | Up to 2 weeks | 65°F – 70°F | Use parchment between layers |
| Refrigerator | Airtight container | Up to 3 weeks | 35°F – 40°F | Let soften before serving |
| Freezer | Wrapped + airtight | Up to 3 months | 0°F | Thaw overnight in fridge |
Important Storage Quotes
“Storing fudge correctly preserves its melt-in-your-mouth softness and rich chocolate flavor that defines our Five Pound Fudge.“
“Patience is key — allow refrigerated or frozen fudge to come back to room temperature before cutting or serving for the best experience.“
By following these Storage Tips for Five Pound Fudge, we ensure every bite remains as luscious and creamy as the moment it was made, delighting us and our loved ones whenever we want.
Conclusion
Making our Five Pound Fudge is a rewarding experience that brings rich, creamy sweetness to any occasion. With careful attention to ingredients, precise cooking, and proper cooling, we can create a treat that’s perfect for sharing or savoring over time.
By following the steps and tips, we ensure every batch turns out smooth and delicious. Whether for holidays, gifts, or simply satisfying a chocolate craving, this recipe stands out as a reliable favorite in our kitchen.
Frequently Asked Questions
What ingredients are needed for the Five Pound Fudge recipe?
You need granulated sugar, unsalted butter, evaporated milk, marshmallow creme, semi-sweet chocolate chips, vanilla extract, and salt for the perfect texture and rich flavor.
What equipment is essential for making this fudge?
A heavy-bottomed saucepan, candy thermometer, wooden spoon or silicone spatula, mixing bowl, measuring cups and spoons, baking pan (8×8 or 9×9 inch), and an optional cooling rack.
How important is measuring ingredients accurately?
Very important. Use a digital kitchen scale and standardized measuring tools for consistent, smooth, and creamy fudge every time.
What temperature should the fudge mixture reach during cooking?
The fudge must reach the soft-ball stage, between 234°F and 240°F, to set properly without becoming grainy.
How long should the fudge cool and set?
Cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours for firm, creamy fudge.
What’s the best way to cut the fudge?
Let fudge sit at room temperature for 10 minutes, then use a sharp knife to cut clean squares for neat serving pieces.
How should the fudge be stored for maximum freshness?
Store in an airtight container at room temperature up to 2 weeks, refrigerate up to 3 weeks, or freeze up to 3 months.
Can I freeze Five Pound Fudge?
Yes, freeze in an airtight container for up to 3 months; thaw in the refrigerator or at room temperature to maintain texture.
Why use unsalted butter in the recipe?
Unsalted butter controls salt levels and ensures the fudge isn’t too salty, enhancing the sweet and chocolate flavor balance.
What makes this fudge recipe ideal for holidays?
The large batch size serves many, perfect for sharing or gifting, with rich, creamy texture and classic homemade appeal.