Pudding Fudge recipe

2 large egg whites, slightly beaten
1 tablespoon milk
1 small box instant pudding
2 cups sifted confectioners’ sugar
Nuts, chips, etc. (to add to fudge or
    to use as decorations)

Butter or grease a 10 x 5-inch pan. Beat egg whites until frothy but not stiff. Add milk and pudding mix and mix well. Work in 1 1/2 cups of the confectioners' sugar. Knead on a sugared board with one hand. Use the other hand to sprinkle on more confectioners' sugar as needed. Keep kneading just until it forms a ball. Work in any optional ingredients. Fold in on itself as if folding over a piece of bread dough so that no sugar shows. Pat into the pan. Chill for 15 minutes, then it is ready to eat.

Yields 1 pound. May freeze for up to one month.

Coconut Cream Pudding Fudge:
Using coconut instant pudding mix, add 1/2 cup shredded and toasted coconut.

Pistachio Pudding Fudge:
Add 1/2 teaspoon pistachio extract and 1/2 cup coarsely chopped pistachio nuts to pistachio instant pudding mix.