This See’s Copycat Fudge is perfect and creamy. No candy thermometer required!
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.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?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.
- 3 (12 ounce) packages semi-sweet chocolate chips
- 1 (7 ounce) container marshmallow cream (see Note for substitutions)
- 1 cup (2 sticks) butter, softened
- 2 tablespoons vanilla extract
- 2 cups pecans or walnuts, chopped
- 4½ cups white sugar
- 1 (12 ounce) can evaporated milk
- 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 boil and boil briskly for 7 minutes stirring continuously. 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 and refrigerate until set.
- Slice into squares and serve. You can prepare this ahead of time and freeze if desired.
adapted from CdKitchen