See’s Fudge Recipe – Easy Chocolate Fudge Recipe (less than 20 mins)

4.66 from 135 votes

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This See’s Fudge Recipe is the easiest, most foolproof fudge recipe ever! It never gets grainy and comes out rich and creamy every time.

Fudge squares on a board
Featured with this recipe
  1. Ingredients in this Fudge Recipe
  2. Tips For Making This Fudge Recipe
  3. If the Fudge Doesn’t Set
  4. Frequently Asked Questions About this Fudge Recipe
  5. More Must Try Fudge Recipes
  6. Super Easy See’s Fudge Recipe Recipe

This homemade fudge recipe tastes exactly like the real, actual, classic See’s fudge recipe! This recipe came from one of my very best friends, Heidi (actually it is her Mom’s recipe – thanks Sue)! She got this from a See’s employee years ago, and it tastes just like the delicious chocolate mixture that comes from the famous candy shop. To make sure, I made a batch, then went to See’s so I could do a side-by-side comparison. Guess what? Everyone who did a taste comparison (a blind comparison I might add) with me agreed that THIS recipe tasted better! This easy fudge recipe makes beautiful gifts for Christmas or birthdays and is a fun treat to make with your kids.

Ingredients in this Fudge Recipe

This chocolate fudge recipe is the easiest, most foolproof recipe ever. It comes out smooth every time, never grainy. I have tried other recipes that take much longer to prepare and trust me, it is so unnecessary! You really don’t need more than 15 minutes for perfect fudge! Here’s what you need:

  • Milk chocolate – I use two 8 ounce Hershey bars broken into pieces.
  • Semi-sweet chocolate chips – 24 ounces (or two bags). I use the Guittard brand but any of your favorites will work.
  • Butter – melted
  • Marshmallow fluff – one jar (or about 7 ounces)
  • Sugar – yes 4 ½ cups is a lot. But life is all about having little treats, am I right?
  • Evaporated milk – NOT sweetened condensed milk
  • Nuts- completely optional. Chopped walnuts, pecans, almonds, or pistachios all work great with this recipe.
Fudge cut and stacked on a cutting board

Tips For Making This Fudge Recipe

  1. Follow the recipe – This might seem like a no-brainer, but with fudge, you want to be pretty exact. Substitutions do not fare well with this recipe. We have had readers that have swapped ingredients out or left them out, and they have been disappointed with the results.
  2. Stir and scrape the sides when mixing – You want to get all that chocolate melted and smooth. Be sure to use a heavy rubber scraper spatula to help you accomplish this. Make sure to scrape way down to the bottom of the bowl to incorporate it all. Make sure your fudge is completely smooth before pouring it in. You also want to stir until the sheen is gone. It will become thick and harder to stir, which is a good thing!
  3. Use parchment paper – For easy removal of the fudge from the pan, butter the baking dish, lay the parchment paper in, and then butter the parchment paper. Avoid using aluminum foil. It rips easily and can stick to the fudge.
  4. Keep it cool – For this fudge recipe, you will want to keep it in the refrigerator so it keeps its form. Keeping it at room temperature will make the fudge too soft and the texture won’t be right.
  5. Pour it in quickly, then leave it alone – Pour the hot fudge into your prepared pan. Quickly smooth it into an even layer while it’s still hot. It will begin to set fast in the square baking dish and it won’t look as smooth if you keep running your spatula over it. Also, try not to bump your pan after it gets set. It will cause ripples in the fudge (I learned this the hard way). Try to quickly set it somewhere it won’t get bumped or moved until it has cooled enough to put it in the fridge.
  6. Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through.
  7. Slice before serving – Again, be patient. For fresh, creamy fudge, cut it just before you serve it. Fudge tends to dry out over time. Cut it into 1-inch squares just before you eat it. If you must cut it earlier, be sure to keep the cut pieces in an airtight container or covered with plastic wrap.
Our See's Fudge Recipe with square fudge pieces arranged in front of it

If the Fudge Doesn’t Set

The reason I love this recipe is because it isn’t as temperamental as other fudge recipes. The reason it doesn’t get grainy is because you don’t cook the chocolate on the stove and that keeps it from getting too hot. Pouring the hot liquid over the chocolate is JUST enough to melt it and get it to the temperature you want without overheating.

That being said, sometimes the hot liquid you pour over it doesn’t get hot enough, causing the fudge to not set properly. You want to make sure you get a nice rolling boil when you heat the sugar and evaporated milk. Make sure you are heating this in a LARGE enough pot because it will bubble up and expand. You WANT this to expand to be a rolling boil so it gets hot enough to pour over your chocolate, otherwise it won’t get up to the right temperature and it won’t set right. Just watch it closely and stir constantly so it doesn’t burn.

Another factor that can cause your fudge to not set is humidity. If it is a very humid day when you make your fudge, it may have difficulty setting.

See's fudge recipe in a pan ready to be cut

Frequently Asked Questions About this Fudge Recipe

Let’s be honest, fudge can be intimidating! Before you get started, here are some questions we are frequently asked that may help ease some of your concerns. You can do it!

Can I use marshmallows instead of marshmallow cream or fluff?

In a word, no. We have had readers try it and they say it doesn’t turn out right. We haven’t tried it before, but I can tell you it won’t be the same. Some say that they have melted marshmallows down or used a recipe to actually make marshmallow fluff, but again, we haven’t tried this so we can’t tell you for sure that it will work. We like to keep things simple and always stick to this original fudge recipe.

Do I need a candy thermometer for this recipe?

No, you don’t. If you follow the directions, a candy thermometer isn’t necessary. Please use a timer!

Can I use a sugar substitute for this recipe?

We don’t recommend using less sugar or using sugar substitutes for this recipe. In fact, we don’t recommend substituting any of the ingredients for anything low-sugar or low-fat. It just won’t set up the way it is supposed to.

Can I freeze fudge?

Yes! This fudge recipe freezes great! Just cut it into squares and wrap in freezer paper and put in a freezer container to freeze. Once frozen, you can transfer to a freezer-safe Ziplock bag. When ready to eat, just thaw in the fridge until soft. I like to thaw it in the fridge overnight.

Read More: 25+ Christmas Dessert Ideas

Close up of fudge recipe squares

More Must Try Fudge Recipes

Fudge squares on a cutting board

Super Easy See’s Fudge Recipe

4.66 from 135 votes
This See’s Fudge Recipe is the easiest, most foolproof fudge recipe ever! It is never gets grainy and comes out perfectly every time.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 48 pieces




  • Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.
    Ingredients for Chocolate Mixture in a bowl
  • In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.
    Boiling mix for fudge in a pan
  • Pour cooked ingredients over chocolate in mixing bowl in 4 to 6 intervals, stirring constantly until smooth.
    Melted chocolate mix in a bowl
  • Pour into a buttered 9×13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.
    Fudge in a glass baking pan

Nutrition Information

Calories: 252kcalCarbohydrates: 39gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 8mgSodium: 28mgPotassium: 129mgFiber: 2gSugar: 34gVitamin A: 85IUVitamin C: 0.2mgCalcium: 30mgIron: 1.2mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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  1. I would suggest you be more careful about claiming a recipe as your own. This recipe was on the Carnation canned milk label back in the 1960s

    1. Thank you for your concern. If you read through the post you will see that we give credit to where we sourced this recipe.

  2. 5 stars
    Made for Christmas and absolutely love the texture, creamy and so wonderfully chocolate! This makes a big batch so there was plenty to share.

  3. 3 stars
    I made this twice and it turn to sugar twice. What a waste. How long do you have to stir when everything is mixed together?

    1. You should only stir until everything is mixed together and smooth. Continuing to stir will cause the fudge to crystalize.

  4. 5 stars
    My dad had this recipe growing up in the 80’s and 90’s and he made it every Christmas and made enough for friends and neighbors and every December neighbors and people at church would ask when he would be stopping by with his Christmas fudge. Well I guess the secret recipe is out, so enjoy, in keeping with tradition I’ve been starting to make this each December as well, it’s that good!

  5. The only Hershey bars I can find are 2.5 oz each. I know I can do the math to get 16 oz, but I was just wondering if there was a certain Hershey bar that was bigger?

  6. ****
    I mixed chips, cream, butter in Kitchen Aid mixer and then poured hot ingredients in.
    Much easier and worked well.
    Just make sure you have mixer on low so hot ingredients don’t splatter.

  7. 5 stars
    i have made this Fudge a few times years ago and it is AWESOME ! Very good and everyone loves it… However i have a Question .. It was a few years ago and I don’t Remember if it is 4 +1/4 cups of Sugar or 4 … 1/4 cups = 1 cup ? Dumb Question i know, sorry i am not a cook…Thank You , John

  8. I discovered this recipe a few years ago. The instructions are detailed and helpful. I have never had the fudge turn out badly. Just a warning though, my local grocery has run out of fluff before TG day for the past 2 years, so start buying your ingredients now!

  9. 2 stars
    I found this fudge to be lacking the typical sweetness of fudge and the creaminess. Yes, I followed the recipe exactly. That being said, it could not be easier to make.

  10. 5 stars
    I’ve been making this fudge recipe for years! It’s my go-to candy recipe when I want deliciously creamy fudge!

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