See’s Copycat Fudge
See’s Copycat Fudge is perfect and creamy chocolate fudge. No candy thermometer required for this dessert!
SEE’S COPYCAT FUDGE
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.
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.
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.
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.
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.
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
This See's Copycat Fudge is perfect and creamy. No candy thermometer required!
Ingredients
- 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
- 4 1/2 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 boil and boil briskly over medium high gear 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. 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.
Recipe Notes
If you overheat your fudge it can separate. To fix, heat the fudge on low 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.
Marshmallow Cream Substitute: 1 (7 ounce) jar marshmallow cream can be substituted with 4 cups of mini-marshmallows or 1 (10 ounce) package regular marshmallows which has about 40 marshmallows in it.
adapted from CdKitchen
Help my fudge bombed it is like frosting can it be fixed????
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.
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.
I made this tonight and it separated! I’m so bummed. The butter is oozing out and the fudge kinda crumbles apart. I really don’t know where I went wrong. Could it have been old chocolate? Or did I cook the milk and sugar too long. It tastes wonderful but it’s not presentable. Any ideas??
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.
I made this today; my ingredients seized when I poured it over the butter & chocolate chip mixture. I have not made fudge for years – too scary! I put the whole mess into a large pot and heated it until it was blended. The butter separated a bit, but most of it stirred back in. I think I salvaged it, but wondering why my ingredients seized up the minute it hit the bowl with the chocolate chips. Was my liquid too hot?
That’s odd. Usually chocolate seizes if it’s too hot or if it contacts something really cold.
Love your recipes. Just found you on pinterest. Thank you
Thanks Wanda!
Do you have a recipe for the Butterscotch Squares? I have one that is sort of close but not exactly it.
Thank you for the great recipes,
Judi
Judi,
Oh my gosh!!! I wish!!! I’m obsessed with those.
My fudge failed. There is so much greasy liquid pooling on top. Maybe the butter needs to be reduced.? I used a candy thermometer to be extra careful. I could barely stir it since it was so clumpy and grainy. Unfortunately I will be trying a different recipe next time.
Oh no. I’m so sorry. It works for me every time. Not sure what happened.
I’m just about to start making this. Can you leave it out to set or is it better in the fridge?
It’s quicker to set in the fridge…
Christy: On the copycat recipe for Sees Fudge it doesn’t say to cook over med heat or med-high heat which on did you use? Thanks, Nancy
Nancy,
It says to boil so that for me is as high of heat as your stove burner will go.
My grandmother gave me this recipe years ago (she was actually friends with the owner). We do not use the marshmallow cream, we use 100 small marshmallows (you can have your kids count the marshmallows) or 10 large. Also, instead of using the 9×13 baking dish, I put them in individual candy cups; it is so much easier to give them as gifts that way. I have received many many compliments on this fudge!
Great tips. Thank you!
Could you use all peanut butter chips in this recipe to make this a peanut butter fudge?
Sure! I think you could.
I want to double this recipe………have you tried that & do you have any suggestions that might help me? Thanks for any advice you might give me & especially thanks for your recipe! I’m very anxious to try it.
I have not tried doubling this. I think you should be able to but I haven’t tried it.
This same recipe has been on the back of the marshmallow cream jar for years and years…. I am 59 and my dad used this same recipe when I was a little girl… The best fudge ever…sometimes I leave the marshmallow out to get that deep dark chocolate taste!!
Hi ,Just found you web site > I like all your recipes . I think some will be great for the coming holidays .This week our 2 granddaughters will be celebrating their birthdays . As a special surprise to take along i decided to make this fudge recipe,it looked so good /creamy. Sorry to say i had a bit of trouble that i would like to pass along to all your web friends. I did follow the directions exactly . First of all the substitute you gave for 40 large marshmallows{that i had on hand} will not work in this recipe. I dont know why but ,they seem to be to large to melt down,and {we ended up picking through the fudge & removing the chocolate coated marshmallow balls. Next time i’ll chose mini marshmallows or the marshmallow cream. 2. I believe the butter could be reduced to maybe 1 1/2 sticks ,our fudge is very greasy ,I patted it with paper towels to remove the excess butter. The fudge is still cooling ,so we haven’t tried it yet ,minus the marshmallows . I am hoping we will be able to eat it ,as i hate to wast all those ingredients . will send up date ,and yes will try again . hope this helps someone else.
Just buy the large marshmallow cream jar… Recipe is on back of jar!!
This is the old Kraft Fantasy Fudge recipe, I have known for years how great it is,
I don’t suppose you would have a copycat recipe of See’s California Nut Brittle? That is flipping amazing!!!
I don’t. I wish.
Supposedly the recipe I have is See’s fudge recipe…Came from my mother’s good friend.
It is almost like yours except it called for 3 – 6 oz. bags of Semi Sweet chocolate chips (18 oz.)
and 4 1/4 cups of sugar. All other ingredients are the same.
It also called to boil the sugar and evaporated milk 6 min. on a clear day and 8 min. if damp or raining outside. This is such a creamy yummy fudge 🙂
See almost the same and I’m not sure if it’s the See’s recipe but it sure is the best I’ve ever had!
Did someone say butterscotch squares? While this fudge does look positively divine, wouldn’t it be marvelous to be able to make butterscotch squares at home? I can dream, right? 😉
But I will be making fudge this weekend!
If you find a recipe let me know. Those are my dream!!
Would love the recipe if you find on. Thank you
I made this for Christmas and my aunt (who is 70 and a pastors wife…so she’s sampled a lot of fudge in her life) said it was the best fudge she’s ever eaten. I’ll definitely be holding on to this recipe.
Trista,
I like your aunt already 🙂
Made this for Christmas. I was a bit concerned because it looked dry and grainy – not creamy like yours. I cut some up for my cookie plate anyway. The taste was awesome and the only thing grainy about it was the appearance. I think next time, I will try dumping the chips, butter, etc into the hot pan. I think it started cooling off too fast.
Can you half the recipe and just make it in a smaller 8×8 or 9×9 pan?
I don’t see why not? A 9×9 would definitely work since it makes a full 9×13.
I’ve made this twice, following the instructions to the letter, and it has failed twice. Not recommended…
Sorry MaryAnn. What happened? I know fudge recipes can be touchy and it’s hard if I’m not in your kitchen with you to see what went wrong.
that looks….. that looks……sooooooo gooooood!!!!!
thank you 🙂
I just made this recipe. It is wonderful and looks great too! Thanks!
Just finished making this and went exactly by recipe. It’s in fridge now. One question I have ;is it normal for it to look oily at first? I mixed everything real quick and thoroughly I thought before pouring in pan. Can’t wait to try it though.
I made this twice tonight. It is similar to a recipe I have always used. But both pans look grainy and oily. I threw one out, the second is cooling and I am hoping it comes out ok but doubtful. I followed the recipe to the “T”. Not sure what is going on here.
@Lisa,
I’m so sorry. Grainy usually means that it was not cooked long enoug and the sugar granules are still there. Shoot. I’ve heard that if you add 1/2 teaspoon of cream of tartar to the fudge it prevents granules from forming.
3rd try. This time I used a larger pan for sugar, brought it up to a boil more slowly, boiled for required time. Decided to use try candy thermometer to check as many other recipes say to get the mixture to soft ball stage. A little low so kept boiling until about 240 degrees. Mixed it up and it still does not come out as creamy as the picture. Still seemed a bit on the grainy side, not as oily. It is cooling now. Hoping this one is not going in the trash. Not sure where I am going wrong.
I use cocoa in mine. Just like my moher used to make. But, I forgot how much cocoa. Do u know? If so Please E-Mail me at zuleon1948@gmail.com.
Thanks,
Merry Christmas! &
Happy New Yr.!
Jackie
Cindy,
It’s normal for it to look a little bit glossy because there’s a lot of butter in there. It should not be oily. Did you cook it long enough?
I have made this no once but twice since you posted it. I am in love with it. My husband and I ate almost the entire first pan, and I don’t think we’ll share much on the second pan either. If I’m going to gain 5 pounds this holiday season, there is nothing else I’d rather gain it on. Thanks for THE BEST fudge recipe ever!!!
So glad!!!!
Sorry for the double recipe comment. I was having internet connetion problems.
See’s Copycat Fudge
Yield: 50 pieces
Ingredients
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
4 1/2 cups white sugar
1 (12 ounce) can evaporated milk
Instructions
1.Line a 9×13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9×13 pan of fudge so if you want shorter pieces you could use a bigger pan.
2.Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
3.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.
4.Slice into squares and serve. You can prepare this ahead of time and freeze if desired.
Notes
Marshmallow Cream Substitute: 1 (7 ounce) jar marshmallow cream can be substituted with 4 cups of mini-marshmallows or 1 (10 ounce) package regular marshmallows which has about 40 marshmallows in it.