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.

see's copycat fudge

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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 its 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.

see's copycat fudge

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.see's copycat fudge

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.

See's Copycat Fudge is perfect and creamy. No candy thermometer required!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.

See's Copycat Fudge is perfect and creamy. No candy thermometer required!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. Simply reheat to a boil adding a little more evaporated milk if necessary.

see's copycat fudge

CAN I SUBSTITUTE MARSHMALLOWS FOR MARSHMALLOW CREME

We have not had success doing this.

OTHER CHOCOLATE RECIPES:

see's copycat fudge

See’s Copycat Fudge

Christy Denney
4.32 from 48 votes
This See's Copycat Fudge is perfect and creamy. No candy thermometer required!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 50 pieces

Ingredients
  

  • 24 ounces semi-sweet chocolate chips, (high quality like Guittard)
  • 1 cup (2 sticks) butter, softened
  • 1-2 cups pecans or walnuts, chopped
  • 1 (7 ounce) container marshmallow creme
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 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 but is not necessary. This makes a full 9x13 pan of fudge so if you want shorter pieces you could use a bigger pan.
  • In a large heatproof bowl, add the chocolate chips, butter, nuts, marshmallow creme, vanilla, and salt. Set aside for later.
  • Pour sugar and evaporated milk in a large pot; it foams up a lot as it boils (at least 6 quart capacity). Bring mixture to a rolling boil over medium-high heat (foamy and light in color), THEN start a timer. Reduce heat to medium and boil 4 minutes, stirring constantly so it doesn't scorch. For firmer fudge, boil closer to 6 minutes, or cook to 234°F (soft-ball stage) on a candy thermometer.
  • Remove from heat and pour into the bowl containing the first mixture. Let it sit for a few minutes to melt, then stir until smooth and combined. Work quickly.
  • Spread in the pan. Cool at room temperature about 1 hour, then refrigerate until firm. Lift out and cut into squares.

Notes

  • Thermometer (optional): for more precision, cook to 234°F (soft-ball stage). This can take longer than 4 minutes.
  • Oily or dry fudge: usually overheated. Return it to a pot on low and stir in hot water 1 tablespoon at a time until smooth and glossy, then re-pan.
  • Didn't set: usually undercooked. Return it to the pot and bring back to a boil, adding a little evaporated milk if needed.
  • Storage: keep in an airtight container in the fridge up to two weeks. To freeze, wrap pieces well and freeze up to three months; thaw in the fridge.
Cuisine: American
Course: Dessert
Author: Christy Denney
see's copycat fudge