See’s Copycat Fudge
See’s Copycat Fudge is perfect and creamy chocolate fudge. This is the best fudge recipe with no candy thermometer required for this dessert! Perfect for Christmas plates.
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SEE’S FUDGE RECIPE
I’ve been searching for the perfect fudge recipe. Turns out, I’m somewhat of a fudge snob.
I love me some fudge. I used to be a purist. No nuts for me. But recently I’ve evolved into a nut lover.
For me the perfect fudge is sweet, creamy, but still holds it’s shape. Fudge always seems to be either too dry and crumbly, or too wet that you can hardly cut it into squares.
The texture of this is perfect. It has a deeper flavor than some others that have tried with fewer ingredients.
It makes a full 9×13 pan that you can cut into really small pieces. Really I think you could fill a jelly roll pan with one batch but your pieces would be smaller.
To be honest, I’m not sure how close it is to See’s fudge. I’m too busy eating their butterscotch squares. All I know is that it’s good.
It’s a whole lot of ingredients but it makes a whole lot of fudge.
Cook the sugar mixture on the stove. Pour your hot mixture over these ingredients.
I’m sure this is breaking some child labor law out there but this is my 3 year-old stirring it all together. What? I can’t stir AND take pictures? Make sure you use a firm spatula.
I finished combining it all into this creamy result. Try not to lick your spoon.
Breath. Taking.
Excuse me. I’ll be in a sugar coma on the couch.
TROUBLESHOOTING:
My friend used to always say that if a butterfly flaps its wings across the country, that can ruin your fudge. Humidity, overheating, undercooking…there are some ways to go wrong. Here’s how you fix it.
- DRY FUDGE: The most common fail is that the fudge separates with an oily layer on top. This is due to overheating. To fix, heat the fudge on low in a large saucepan or pot adding a tablespoon of hot water at a time (as many as needed), stirring until it becomes smooth and shiny. Then pour it back into your prepared pan and let it set.
- FUDGE THAT DOESN’T SET: If you undercook your fudge it may not set up remaining a soft liquid. Simple reheat to a boil adding a little more evaporated milk if necessary.
CAN I SUBSTITUTE MARSHMALLOWS FOR MARSHMALLOW CREAM
We have not had success doing this.
OTHER CHOCOLATE RECIPES:
- Molten Lava Cookies
- Chocolate Peanut Butter Souffle
- Easy Chocolate Bundt Cake
- Chocolate Crinkle Cookies
- S’mores Cookies
- No-Bake Cookies
See’s Copycat Fudge
Ingredients
- 24 ounces semi-sweet chocolate chips, (high quality like Guittard)
- 1 (7 ounce) container marshmallow cream
- 1 cup (2 sticks) butter, softened
- 1 tablespoon vanilla extract
- 1-2 cups pecans or walnuts, chopped, (depending how nutty you like it)
- 4 1/4 cups white sugar
- 1 (12 ounce can ) evaporated milk
Instructions
- Line a 9x13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9x13 pan of fudge so if you want shorter pieces you could use a bigger pan.
- Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
- Pour sugar and evaporated milk in a very large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a rolling boil, THEN start a timer and cook for 4 minutes stirring continuously. NOTE: If you like a soft fudge, 4 minutes is the cook time. If you like a firmer fudge, boil for 6 minutes.
- Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan. Allow to cool at room temperature for about an hour and then refrigerate until set. See notes if it doesn’t set up or separates.
- Slice into squares and serve. You can prepare this ahead of time and freeze if desired.
Notes
- DRY FUDGE: The most common fail is that the fudge separates with an oily layer on top. This is due to overheating. To fix, heat the fudge on low in a large saucepan or pot adding a tablespoon of hot water at a time (as many as needed), stirring until it becomes smooth and shiny. Then pour it back into your prepared pan and let it set.
- FUDGE THAT DOESN'T SET: If you undercook your fudge it may not set up remaining a soft liquid. Simple reheat to a boil adding a little more evaporated milk if necessary.
I have been making this recipe for years and it’s always a huge hit! An ex-coworkers husband thought it was the best thing ever. I omit the nuts but it’s still very delicious and 1 batch makes a lot!!!
AW thank you
I absolutely Love this recipe! Was so easy to make, and my family Loved it. Thanks for sharing. 😋
Thank you!
I received the fudge recipe…thank you!
You’re welcome!
Gale,
with all due respect if you look at the cd kitchen recipe they state that they have recently changed their recipe that they posted so you’re right it is different. Packages and amounts of containers change over the years.
Please take to heart the comment about a large pan for boiling the cooked ingredients– I started with a 2-quart sauce pan, which looked very roomy for what was in it, and had to pour it lightning quick into a 4/5 qt. Dutch oven I had hanging out for a roast later! I lost a couple or 3 tablespoons of the boiling milk/sugar mixture and worried about it the whole time. (I removed a small amount of the dry–maybe, roughly a cup or so of stuff… just a guess.) Then, the mini-marshmallows wouldn’t fully melt! It looked like rocky-road fudge, which I didn’t want. I plopped it all back into the Dutch oven and gently warmed it, stirring constantly for another good 10 minutes or so until the marshmallows disappeared and it came together, then poured it into the pan. It tastes great and did set up perfectly. I love the recipe, 36 oz. of chips and all, but I’m not sure I’d use marshmallows again unless I microwaved them or did something to jump-start their melting process!
I have a fudge question!! My recipe called for a large can of evaporated milk!! My mistake was I thoight the 12 oz can was SMALL!! Subsequently I used 2- 12 oz. Cans!!
What would you do? Reheat and add ingredients less the evaporated milk? Chuck it? Or punt n make fudge balls roll in powdered sugar n nuts?
I think you coud reheat and add the other ingredients minus the milk. Fudge balls sounds good too!
Well, I am a 72 year old man, and I have never made fudge before in my life! I found this recipe and thought it would be a nice gift to pass out to our neighbors for Christmas. I was a little hesitant at first after reading some of the comments.
But I have to say it came out perfect, and it was absolutely delicious! No oil on top like some had said and it didn’t break up. I followed the recipe to a tee with all the measurements and stir time. I stirred the sugar and condensed milk the entire time seven minutes. Didn’t want it to burn or be grainy. I stirred the rest of the ingredients in as fast and as hard as I could. I thought my chocolate chips weren’t melting and thought something was wrong until I ate one and discovered it was the nuts disguised as chocolate chips! So, so good!
So happy to hear this!
My See’s fudge recipe that I’ve had for years calls for 3 small (6 oz.) bags of chocolate chips from back in the day when those were common. After doing some investigating I think that’s correct, but I think double the chocolate (this recipe) would be delicious and not too sweet.
I love the recipe! I also used another recipe which boiled the sugar butter & evap milk. I’ve been making it for over 40 years. It’s dupposed to be SEE’s recipe. I love them both!
This is “close” to the “original” recipe but you are using too much chocolate. I have the original from about 45 years ago and it is 18 oz. chocolate chips (3 cups). They used to use 3 bags, but the bags were 6 oz. each back then. It is very creamy and perfect if you just use 18 oz., and I’ve made it every year for 45 years and it has never separated.
So easy and delicious!!! My Mom requests it now for every holiday.
Does this fudge need to stay in the refrigerator due to the evaporated milk?
Awesome to hear!
Awesome! Thank you…love the smoothness of the fudge.
Thank you!
Are you cooking copy cat See’s fudge at what temperature are you cooking this for 7 or 8 minutes .
Is the “9×13 baking dish” is cm or inch.
inches!
I have made this way to many times now! Haha thank you so much for this amazing recipe! It works great for me. I have never had a bad batch!
Awesome to hear!
I wish that I could give this recipe 10 stars!!! ⭐️
BEST⭐️FUDGE⭐️ EVER.!!! 😋 I used to make another Sees Fudge recipe where you boiled ALL of the ingredients except chocolate, vanilla, and fluff for 9 minutes!!! 😳 It always seemed to come out grainy 😕…which was why I was searching for another recipe!!!
It sounded great not boiling the butter and stirring just the milk and sugar mixture into the other ingredients! IT DID NOT DISAPPOINT!!! ❤️ (By the way…I did use nestles mini chocolate chips!) Thank you so much for posting this recipe!!! 👍🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻😁
⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ 😋😋😋😋😋😋😋😋
So glad it worked for you!
Regarding the recipe and some of the issues with oiliness, I looked for something in the recipe saying whether to cook the milk/sugar mix over medium or high heat. It was not there. Because I’ve found a difference between starting to boil from high heat and starting to boil from medium high heat, I began with medium high heat. Medium high heat gives ingredients a chance to mix and begin to cook slowly. This is an observation after messing up another sauce type recipe by getting in a hurry and starting it with high heat. We love this recipe taste & texture. It definitely makes enough to share. I cut small pieces just to save myself from my sweet tooth! Thanks for sharing the recipe which I found on Pinterest!
Thanks Kaye for your feedback.
I think the butter should be added to the evap milk and sugar…
Salted or unsalted butter?
Always unsalted butter unless specified as salted.
Can you use marshmallow fluff instead of the marshmallow cream?
Same thing right?
Does that recipe call for 3 bag of 12oz chocolate semi sweet chips
Yes, that’s correct.
Hi,
Does the recipe call for 1 cup and 2 sticks of butter or just 2 sticks of butter?
It just calls for 1 cup!
I’m so sorry it didn’t work for you. Fudge can be very tempermental.
For those of you having trouble with this recipe, I have been using this same recipe for at least 15 years. I got it from my grandma and for a very long time it NEVER failed! Then, about 3 years ago, I got the separating mess. Did nothing differently, the whole batch just kept leaking oil on top. I had to throw the whole mess away. I thought it was the butter. Just made it again and it set up ok but it’s still not quite the same as in years past. I researched on google and I think it may be the Nestle chocolate. They may have quietly changed the quality of their chocolate because a lot of people are agreeing that their recipes, especially fudge are no longer turning out right. I’ve always only used Nestle. (Will definitely try a different brand next time.) Also, there may be a save if your fudge separated. Put it back into a large pot (Double boiler if possible but I definitely don’t have one large enough for this recipe) and slowly melt it back down and add warm water 1 tablespoon at a time until it comes back together. I haven’t tried it personally, but a lot of people swore by the fix. It’s worth a try. (it sounded like it took about 4 Tablespoons of water to fix most of them) Really, it’s not the recipe! The recipe is great. I personally think it’s Nestles chocolate chips. Try to use a better brand if you can!
Thank you for your input Dani! I really appreciate it and I’m going to try it with different chips.
So, I am replying to my own comment. I used Giradelli chocolate this year and I got the oil starting again! Not major, still edible but not anything I would want to give anyone. I had a way too much for a 9×13 pan so I had put the extra in a smaller pan. After about an hour I could tell that it was going to be greasy and grainy so I tried the water trick with the small pan. I put it in a saucepan along with a sizable chunk from the 9×13 pan. I melted it down again and added warm water a teaspoonful at a time. After about 5 teaspoonfuls it started looking smooth and glossy. I put it into a fresh pan. Glossy and beautiful. I then worked with the large remaining amount. Low heat, added water 2 teaspoons at a time and stirred. Kept adding until it too looked nice and glossy. (probably about 8 teaspoons) Poured it back into the 9×13 pan and it looks beautiful!. No separation at all. So if you get the separation it can definitely be saved! Don’t throw it out! (Also, I would suggest that you work with half at a time because it is a ton of fudge.
You totally saved my fudge! Thank you for sharing the water trick!
Iv been making this sees fudge for ten years now I’ve never had a batch come out bad my family loves it
Recipe should read 18 ounces of chocolate chips or 3 (6ounce bags)
Why??? Why should it say that?
We have used this recipe for at least 50 years in my family. First, it’s not the Fantasy Fudge people have claimed it is on the back of the marshmallow cream. Because this is chemistry, there is a difference when you boil different ingredients. Second, in all my years of making this, only once has it become “greasy” as some people have complained. That problem is due to one of two things: the butter is old, or temps in the chocolate have caused it to break. There are no flaws in the recipe. It is perfect if your ingredients are perfect. Oh, and also as long as you don’t get any water in the mixture. That can also cause it to break. This is the best recipe out there. Period.
Thank you!!!!! Fudge recipes terrify me because readers always have issues.
My family has had the original sees fudge recipe since about 1921. the recipe called for 1lb of semi-sweet chocolate chips an 1lb of milk chocolate chips, it also called for one cube of margarine. Also when your are making it you only stir it in one direction, if you stir it in different directions it will not set up.
Hi Gordon – I first want to wish you Happy Holidays.
I would be most appreciative if you could share your ‘See’s’ fudge recipe in its entirety.
Many many thanks if you can.
OMG, OMG!!! This is even better than See’s, if that is possible. You will be the death of me…here she lies, expired with a smile on her face and fudge in her mouth. I could not leave it alone; each piece had my name on it, so of course I had to eat it.
I love hearing that. So much can go wrong when making fudge so it’s good to hear a success story.
I am just curious about how you made this address be. Did you boil the butter and sugar together and then immediately pour it into the chips marshmallow cream mixture? Or did you let it cool first a little while? Just wondered because you seem like you had a really good result. And I had always heard that the butter sugar mixture should be called to 120 before mixing in the other ingredients. But this recipes instructs you to mix the hot butter sugar mixture with the choc and marshmallow cream immediately after boiling it for 7 minutes. is that what you did? Thanks a ton. Marla.
I am in love with Recipe. I have been making Kraft Fantasy Fudge for years, but this is so smooth and creamy it is just amazing
It sounds like it was not cooked long enough to reach the soft ball stage. You could try cooking it longer or for a quick fix add powdered sugar to it.
Oh no! I’m so sorry. I’m not sure what happened. I’ve only had good results with this recipe and I’m sad to hear it did not turn out for you.
Isn’t this the recipie on the marshmallow creme? I’ve used it for years.
Hmm. Could be. I haven’t looked.
I used 1 cup of butter as directed. The finished fudge was very greasy. I think 1 1/2 cups would have made a firmer fudge.
I used one cup of butter as recommended and the fudge came out greasy. I think that 1 1/2 cup butter would have been better.
You definitely want to make sure your chocolate isn’t old. Butter will separate from your candy if you heat it too rapidly or stir it too quickly. Heat slowly. The separation is caused by too rapid evaporation of the moisture in the candy.
That’s odd. Usually chocolate seizes if it’s too hot or if it contacts something really cold.