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+ servings

See’s Copycat Fudge

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

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 50 pieces


  • 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


  1. 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.
  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 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.

  4. 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