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Super Easy See’s Fudge Recipe

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

 

A pound of Sees fudge with square pieces arranged in front of it

Is this recipe the real See’s Fudge recipe?

As far as we know! We have had many people write us to tell us that they have the actual recipe and they could be right, but this recipe came from a See’s employee.  I got this See’s Fudge Recipe several years ago from one of my very best friends, Heidi (actually it is her Mom’s recipe – thanks Sue)! Even though I have had this recipe for years, I didn’t want to share it until I had permission.

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Finally I broke down and begged Heidi to let me share it with all of you. She graciously agreed and I couldn’t be more thrilled to share it here on Favorite Family Recipes with you! This is a true See’s Fudge recipe that was given to Sue by an actual See’s worker years ago. I don’t know if it is the exact same recipe they use today but, oh man, it is incredible!

A few years back I made a batch then went to See’s so I could do a side-by-side comparison. Guess what?  Everyone who did the comparison (a blind comparison I might add) along with me agreed that THIS recipe tasted better! It is the easiest, most foolproof fudge 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! Give it a try and see for yourself.  It will quickly become your favorite too. Thanks again Heidi and Sue! I know some of you out there will insist on adding nuts… all I have to say is “if you must.” I am not a big fan of nuts in my fudge but if you MUST add some, go on ahead.

Can I use marshmallows instead of marshmallow 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 (if it ain’t broke…) but I can tell you it won’t be the same. We have had 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 recipe.

Can I use a sugar substitute for this recipe?

We don’t recommend using less sugar or using sugar substitutes for this recipe. It just won’t set up the way it is supposed to.

More Must Try Fudge Recipes

  • Chocolate Peanut Butter Fudge Swirl:  This Chocolate Peanut Butter Fudge swirl is quite possibly heaven on earth. Think Reese’s Peanut Butter Cup in fudge form.
  • German Chocolate Fudge:  You are going to love this rich, smooth German chocolate fudge topped with a chewy coconut topping!
  • Peanut Butter Fudge Puddles:  Peanut Butter Fudge Puddles are a chewy peanut butter cookie cup with a chocolatey fudge filling.
  • Caribbean Coconut Fudge Bars:  These Caribbean Coconut Fudge Bars can’t be beat! A soft oatmeal cookie crust with chocolate fudge and gooey coconut topping- an instant favorite!

How to Make Copycat See’s Fudge

4.87 from 15 votes
Print

Super Easy See’s Fudge Recipe

Prep Time:
10 mins
Cook Time:
4 mins
Total Time:
14 mins
 
This See’s Fudge Recipe is the easiest, most foolproof fudge recipe ever! It is never gets grainy and comes out perfectly every time.
Course: Dessert
Cuisine: American
Servings: 48 pieces
INGREDIENTS (with Amazon Links)
INSTRUCTIONS

  1. Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.

  2. In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.

  3. Pour cooked ingredients over chocolate in mixing bowl in 4 to 6 intervals, stirring constantly until smooth.

  4. Pour into a greased 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

 

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Reader Interactions

207 Comments

    • I live in Australia and cannot find the marshmallow whip or fluff.. can you suggest another ingredient please. For me to get some from America the cost is rediculous. Thanks Larissa.

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      • Miniature marshmallows should work in place of marshmallow fluff. Make sure to stir until the marshmallows are completely melted. In other recipes, 2 cups of mini-marshmallows are used in place of 7 oz. of marshmallow fluff.

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        • That is what I would do if the fluff was not available. Works the same but just another step to melt them first. That doesn’t take very long. Don’t cook them just warm enough to melt them in microwave.

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          • Why is it that some people simply can not resist changing every recipe they See? Because when you change it no longer is it the original See’s recipe…. Oh unless that is their nature to be a changer???
            Perhaps changing that one little item or process would actually change the entire chemistry of the recipe…which it does.
            For instance the PROMISE that THIS PARTICULAR recipe is never gritty/or granuly…. could no longer be valid, as when exchanging the miniature marshmallows in place of the Marshmallow Fluff ???? Perhaps that one little substitute would or could, invalidate that smooth silky promis????

          • The reader asked for an exchange because she couldn’t get fluff where she lives. I don’t think your comment was necessary.

          • My Mom was making fudge very similar to this before there was marshmallow crème or miniature marshmallows. She used nearly all of an 8 oz package of regular marshmallows, melted in a double boiler and that was the right amount of crème to make the most delicious fudge I have ever tasted. She however put everything in a pan and cooked it all together. Made about 5.5 pounds of fudge. I still make it and it is the most appreciated Christmas gift I give.

          • Can it only be put into a glass dish??? Is there another different pan you could use, like stainless steel, perhaps???

          • It doesn’t have to be glass if you use foil or wax paper to line the pan. You could also use a stainless steel pan, just make sure you grease it well with butter or cooking spray. Thanks for asking!

        • I would add a tablespoon of butter to the marshmallows and melt them in a pan and then add some of the hot sugar liquid and combine before it goes into the chocolate bowl… the problem with marshmallows out of the bag is they have corn starch all over them – fluff doesn’t

          This is close to the Fanny May Fudge recipe that I got years ago

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        • Wonderful recipe. I added 2 cups of broken walnut pieces because we love nuts😊. I also used parchment paper instead f greasing the pan. That way I can pull the slab right out of the pan and cut it into squares. Thank you for sharing this incredibly delicious recipe!

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          • I wished I had done mine on parchment then pull it out. In just not too sure I hadn’t made a big mistake using this rrecipe cost a lot to make this.. what was your final outcome?

        • Yes you can use a bag of Minnie marshmallows it works great I’ve been making fudge for over 40 years and I was getting tried of getting the marshmallow fluff out of the jar and experiment and been using small marshmallows in the bag for a few years now.

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      • I have been making See’s fudge for over thirty years, and here’s my copy-cat recipe. It does not contain any marshmallow products. 18 oz. semi-sweet chocolate chips
        4 and 1/2 cups granulated sugar
        1/2 cup butter
        1/2 cup margarine
        1 12 oz. can evaporated milk
        1or2 teaspoons vanilla
        Put milk and sugar in large pan, bring to boil and cook for six minutes, pour mixture over chips, butter and margarine, mix a little, then add vanilla. Continue to mix until smooth, add 1 cup of nuts (your choice) if desired. Pour into buttered or lined 9×13 glass dish, cool in refridgerator until set. Cut into size desired and wrap each piece individually (I use plastic) to give for gifts.

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          • It can be 1 Lb. of any kind of milk chocolate candy bar. We have used Symphony and Ghiradelli before and both of those are amazing!

          • Let’s get real, See’s would never use Hershey’s in their chocolate! People are so gullible !

          • Of course, you are right. We used Hershey’s (or you can use any other brand of your favorite chocolate chips) because of the cost point. A bag of See’s chocolate chips is $6.50 as compared to $1.99-$2.50 for a bag of chocolate chips at the grocery store.

        • This message is for Brenda because I don’t want to use marshmallow fluff or cream or marshmallows in my fudge recipe! How many bags of chips do you use in your recipe? Do you add 1pd. of chocolate bar in your recipe also?

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        • This is the real See’s Fudge Recipe. See’s does not use any of the marshmallow crap! I have a certified letter from See’s from over 40 years ago!

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          • I am pretty sure that See’s would never use margarine in their fudge. Margarine is gross and shouldn’t EVER be used in anything. So I am certain that your certified letter from 40 years ago is a fake and you were scammed. Sorry Hun!

        • That definitely is not the See’s fudge recipe. No one professional would ever use margarine. And yes if you make this recipe and buy fudge from See’s it taste the same.

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          • Jordan, you should read up on the history of marjarine before being so dismissive. We know better today, but for many decades it was supposedly much better for us than “animal fat” butter. Mothers, concerned with their loved one’s health, cooked with and put Parkay on their dinner tables. Look through someone’s recipe box for mid-century recipes and you will find a lot of them call for marjarine and Crisco. They were made from vegetable oils that we thought were a healthier choice. Cheers!

          • Wow! Sounds like someone was absent during the “chemistry” portion of their culinary arts class. Margarine is not a butter substitute in baking. It is another ingredient all together. Butter (animal fat) has a larger impact on taste and margarine (vegetable fat) has a larger impact on texture. Mixing the two provides the best result in most baking applications. If you are concerned about making a “healthier choice” just don’t eat fudge.

        • The real Recipes has powder Sugar , and also has eggs in it. Most people do not want to use the eggs , and cook them in a double Boiler. Its a few more steps but the taste is see Fudge . The recipe I have came from an Old family recipe Book , And this person had to pay for the Recipe

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          • The recipe that I got from my Mom is called “See’s $300 Fudge” and also has egg in it along with butter, chocolate chips, vanilla and powdered sugar. Everyone who has tried it have LOVED it! Its my fave over the marshmallow creme recipes!

          • Any chance you would share your recipe. I am writing from Australia. Would love to try it. Chrissie

        • My recipe, purported to be from a See’s employee, called for a 16 oz can of evaporated milk, and a 12 oz jar of marshmallow creme, (which was the standard size in the 50’s through the early 70’s) no milk chocolate at all, and cooking for 9 minutes. My mother made it from the early 50’s until she severely injured her hand, and then I took over and made it. This recipe always has an amazing back story! 😎. love it!

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    • If I may say I tried fudge the year before this last Christmas and it was a complete disaster so last Christmas I was determined to make good fudge, I was successful at Peanut butter but completely failed again at chocolate so there I was looking at my daughters disappointed face yet another year and thinking this can’t be that hard so what the heck was going on? I was determined to find out what exactly I was doing wrong! So I went on a internet search and this is where I went wrong and this is where the good bakers seem to forget to tell us “newbies” so for all you “newbies” out there take this as the gossipal because I wasted a lot of ingredients last year. After searching and reading several articles I realized that I wasn’t cooking my fudge long enough yeah the 4 minute or 15 minute boil just wasn’t cutting it! after that was a “big fail” I came across an article that said DON’T be cheap and skimp on a candy thermometer! I learned from Paula Deen that fudge should be heated between 234-238 degrees and without a thermometer there is no way in hell that you can know this, at least not a newbie, so off I went to the local grocery store and found a digital one for $14.99 it was the “best” $14.99 I spent and “WALA” just like magic my fudge was perfect! So please experienced bakers you need to tell newbies this, it’s a very very important fact for achieving perfect fudge and also the 15 minutes I’ve never been able to make a batch in that frame time more like 30 to get it up to the temperature that it needs to become fudge, I just wanted to put in my 2cents and save others from my disaster for 2 years

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    • Yep this is it. Not going to say how I know but I do. One very important ingredient is the chocolate. For over a hundred year Guittard has been making chocolate. The French chocolatier set up shop in San Francisco during the Gold Rush. Sees has always used there chocolate. If you want the recipe to be authentic you will use nuts. But that is up to you.
      One other bit of interesting information. Grandma See’s picture which is on the See’s candy box and the Little House cabin is located in sees Canyon. The Canyon is located just up the road from Avila Beach in San Luis Obispo County. In the fall this Canyon produces some of the most outrageous apples in the world. If you’re ever around in september/october stop on by somebody can tell you where the house is.

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    • I wonder if anyone else has had this problem. I’ve made 2 batches of this fudge recipe & after pouring into a greased glass pan, it sets up just fine in the refrigerator, but white streaks appear along the top & on the sides of the fudge. The fudge itself is delicious, but the white streaks are distracting, especially when I would like to give the fudge for gifts. What could be the reason for the white streaks. I have followed the recipe to the letter. Anyone? Thank you….

      reply to comment

      • You got water in the chocolate. NEVER get even a drop of water in melting choc.

        And the previous comments about mid-century recipes calling for margarin for health reasons is bunk. Nobody had health concerns then. Oleomargarine is a product of WWII when butterfat (and other fats) were used to make explosives. Parkay was white and originally sold in a plastic pouch with a pill of orange color that you broke and massaged into the margarine to make it look like butter.

        reply to comment

        • Yes. Margarine was heavily advertised as healthy and butter was put down as bad for arteries in the 1960’s-1970’s. Since then, it has been reported that margarine was developed to fatten birds. Now, butter is reported to be healthy again. Healthier? I had not heard about the military use of fats. Interesting!

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      • if you put your chocolate in fridge before using it , it will make your candy look faded, not pretty. I learned it by putting my almond choc. in fridge. The next day day my peanut clusters looked awful. and I wanted to give some as gifts.

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      • It has to do with refrigerating it, the cocoa butter turns gray. Fudge shops do not refrigerate, just set in a cooler placè. Any chocolate will turn gray if refrigeŕated.

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    • I have cut it into bricks & wrapped it in plastic wrap, then put in airtight container & freeze! Works well! Thaw out in fridge! I also add 1 tsp vanilla!
      I just feel like it brings out the flavor!
      Lin

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      • I Hope this turns out.. I’ve never seen fudge this thick.. i make goody like 7 different things and fudge was always cut into chunks always had enough fudge.. this is just different I wished I had visualized it better before choosing this 1 cost a lot to make this.. will just have to see. It’s so thick. Never made fudge like this

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  8. This is my mom’s recipe we have made in our family since the 1970’s. I just love adding roughly chopped English walnuts to ours. There is a peanut butter variation also that is just as wonderful & smooth.

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  9. I am so excited to make this! It sounds absolutely amazing! I just have one question. I really like the mint flavored See’s fudge. I know I can just add some mint flavoring or extract, but do you know how much I would add to this recipe?

    reply to comment

    • I haven’t tried it that way.. I would almost say you are better off using mint chips (like the mint chocolate chips) instead of the regular chocolate chips… that way it won’t bee too overpowering. Hope this helps!

      reply to comment

  10. This looks so delicious! I can’t wait to try it! I’m a bit of a beginner, so I do have one question: do I have to use a glass baking dish at the end, or could I pour the final product into a metal 9×13 pan and get the same result?

    reply to comment

  15. i think I might have done something wrong even though I followed the directions to a tee. The instructions say “pour” it in casserole dish & mine was so thick I had to spoon it in. Also I had too much for a 13×9 pan so I had to split it up between 2 8×8 pans. It’s chilling in the fridge uncovered please let me know what you think.

    reply to comment

  16. I have used a See’s Fudge recipe for years. Mine calls for the mini-marshmallows and butter to be melted together, then fold into the cooked milk and sugar recipe, then pour over the chocolate chips.

    Favorite fudge recipe.

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  17. All these recipes are wonderful. I’ve been making see’s fudge for 6 yrs. every year I make 10 or more batches, my family and friends love it. I’ve used different brands of chocolate simi sweet & milk chocolate, it’s all good. Good to know all are making good fudge!!!

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  21. I despise marshmallow anything, so would never use this recipe. I have, however, been making a fudge for the last forty years that truly is smooth, not grainy–though I do add nuts to some batches–and it really takes only about ten minutes to make, and another 45 minutes to refrigerate, and it’s ready. Am I going to share the recipe? No, because it was my son’s favorite and he was killed 8 1/2 years ago, and I won’t sully his memory that way. But there are most certainly even better fudge recipes than this “sees” stuff, and far, far easier to make. That is the point I’m making.

    reply to comment

    • I am sorry you lost your son Joyce. But I wouldn’t think publishing your fudge recipe would sully your son’s name. Why not name it after him? ie like “Bill’s favorite fudge” or something like that? That would then honor him to anyone who used the recipe.

      reply to comment

    • I don’t think you would taste the marshmallow. After all, marshmallow is corn syrup, sugar, and gelatin. It’s the texture that makes them marshmallows. There would be no hint of marshmallow texture in fudge. I agree that sharing your recipe wouldn’t be sullying your don’s name- but honoring a cherished memory.

      reply to comment

  23. Do you or anyone have a receipe for fudge made with Splenda? I’m diabetic and would love to find a receipe with Splenda , I tried making fudge with the cocoa , the Splenda literally melted away.
    🙁

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  24. First of all I would like to say thank you for the recipe . I make chocolate fudge , peanut butter, maple walnut fudge and enjoy making it each year . This recipe sounds a lot easier than the one I usually go by . But ladies if you can’t say any thing nice I wouldn’t say any thing . I hope this recipe works for everyone . I personal think the mini marshmallows would work to .

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      • I agree with Brenda. It sounds great and have ingredients to make as soon as I can. But rude comments are not for here. If you don’t want to be nice, then please don’t post. And as far as not sharing a recipe that you rave about, it’s all kinda rude, don’t you think? Thank You for your recipe and for the other ones as well. ; )

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  26. Many, many years ago Mamie Eisenhower published her fudge recipe and I’ve made it….very similar…only it uses 12 oz semi-sweet chocolate chips, 12 oz of German chocolate, 1 pint of marshmellow crème, 1 – 2 cups of nuts, and can of condensed milk is added to one stick of butter and 6 cups of sugar and is boiled for 6 minutes. Don’t think Sees varied the recipe much at all. I’ll keeping making Mamie’s; it tastes wonderful.

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  27. I have used this recipe since I was a kid!! I found it in a Betty Crocker cookbook that my aunt gave me in the late 50’s. I have found over the years that it is best using Hershey’s chocolate, Nestle’s chocolate chips, and Kraft marshmallow fluff. I also add walnuts!!

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  30. This is my grandmother’s and mother’said recipe. I myself have used this recipe for over 30 years. Is it see’s, highly doubt it but it is an awesome recipe. The only difference iso our recipe was originally titled Million Dollar Fudge.

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  31. I love this recipe and will certainly try it over the one I have used for years and years because occasionally it comes out grainy no matter what you do. I make batches and batches every year for Christmas gifts. I was surprised there was no vanilla in the ingredient list. Gotta try it your way, thank you for sharing this !

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  32. So, this fudge tastes exactly like the fudge my Meme and I used to make together when I was little. I’ve been trying to make it myself for years and I couldn’t replicate is and she’s too sick to help me…thank you for posting this. It brought back a lot of good childhood memories for me.

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  33. Just wanted to let you know that, YES you can use a 10 oz bag of mini marshmallows in this recipe. I have the exact same recipe & have been making my fudge for over 40 years now & have never once had it fail. All my friends and family prefer it this way. Hope this helps someone who can’t get the marshmallow whip you mentioned in their area.

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    • You are probably safe doing dark chocolate candy bars as well as dark chocolate chips.. if you want it really dark! We haven’t tried it but I think you will be ok. Give it a try and let us know!

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    • You can definitely use dark chocolate instead of milk to make it a darker fudge. We haven’t tried it yet but I am sure it will be fine! Let us know how it turns out!

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  38. I have not found the Hershey’s bars in 8oz only 7oz. I made this just using the 2 bars and my fudge was way too soft. How many squares of another Hershey bar would make 1oz? It has a great taste but I think because I was missing the 2 oz of chocolate is why it was to soft.

    reply to comment

    • If you are adding another 7 oz. bar, I would add maybe 6 squares total. You can certainly add more squares if you think it will harden it up more. If you want it so be a little harder you can add more chocolate chips (if might be cheaper than chocolate bars), or you can reduce the evaporated milk by a little bit. Hope this helps!

      reply to comment

  39. Boy ! Reading all those comments on the do’s and don’ts of making super easy fudge, kind of took the “super easy-fun” out of it. People certainly get persnickety about their candy and how they make it, and that their way is the ONLY way. To tell the truth, there are a million “proper and correct” ways to make this very delicious fudge, because there a million of us out here in this beautiful , wonderful culinary world, who LOVE baking and cooking for family, friends, and loved one, and each one of use have developed our own little way of making it “perfect”, …..ah, at least to ourselves, it’s perfect. Let’s not be critical of others. Let’s all be humble, and most of all kind, and wish each other good luck with their next batch of delicious fudge !
    Cheers to all !!!

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  40. Thank you for posting this recipe!! I made this fudge last night and it is OUTSTANDING!!! Easiest recipe to follow and the fudge is so creamy! Thank you!!!

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  41. I intend to give this recipe at try. Any recipe that calls for Guittard Chocolate has to be amazing. Thanks for sharing.
    It truly amazes me that fudge is so controversial. If we can’t discuss fudge with civility than we are more serious trouble than I thought.

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  42. Thanks for the recipe! I made this and some peanut butter fudge last night to send off to my husband’s work and to school with the kids for teachers. It turned out great! I’m making more for the ladies at church this weekend. Fantastic recipe…even I didn’t mess it up! 😉

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  43. I am looking for a fudge recipe that calls for baking choc, choc bits, marshmellow peanut butter, sugar. nuts evaporated milk. Made it for 50 years but lost recipe and do not know the amounts of each to use.

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    • We don’t have a recipe right now that uses all of those ingredients. I will post this on the comments and hopefully another reader will have a recipe for you. We do have a chocolate peanut butter fudge recipe that may be close to what you are looking for:
      /chocolate-peanut-butter-fudge-swirl/

      reply to comment

  44. I made this recipe because my Father always loved See’s candy. The fudge turned out so smooth and delicious! I enjoyed making it and thinking of him and the wonderful memories of him sharing a few pieces of his See’s candy with me! Thanks!

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  45. I cut this recipe out of a newspaper at least 30 years ago and it was labeled See’s Candy fudge. I never used another recipe for fudge again. It is the best, with or without walnuts or pecans. Warning! When serving this make sure you have plenty of recipes written down because you will be asked. You can pull the “secret family recipe” line, but why not let everyone enjoy it as much as you are going to. I’ve had people tell me that they love this fudge when they have never cared for fudge before because it’s so creamy.

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  46. Very similar to Mamie Eisenhower’s Million Dollar Fudge that I got 37 years ago from a neighbor, who got it from her mother. Freezes well for 3-6 months. Note: when Kraft changed the ounces in the jar the fudge did start to get grainy.

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  47. Durkee-Mower, the makers of the original marshmallow fluff is credited this recipe. “In 1956 the company collaborated with Nestle in a nationwide ad campaign that won the Promotion-of-the-Year Award. They printed a recipe for fudge in Ladies Home Journal and other magazines. The fudge was quick and easy to make, and included Fluff and Nestle’s Chocolate Bits. The same recipe can still be found on the backs of Fluff labels and in the Recipe Book.”. https://marshmallowfluff.com/history-of-marshmallow-fluff/
    Mrs. See’s began making candy in 1921 including fudge, long before this recipe first appeared. The Brigittine Monks recipe I have is the same and I have a letter from an employee that says it’s authentic (eye Roll!). The likelihood that marshmallow fluff is currently used is slim to none as both candy makers pride themselves on using the finest ingredients. And Fluff ain’t one of them! Nonetheless, this recipe is great and failproof!

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  50. I made this and used a thermometer to get the liquid to 234 (hard ball stage) then i mixed in with other ingredients. I think it came out too thick. I had to spoon it into the pan to cool and the top wasn’t smooth and creamy. Did I cook the milk & sugar too long? It definitely boiled longer than 4 minutes but I didn’t want it too soft after reading a comment about that.

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  51. Marshmallow fluff or mini marshmallows, special chocolate chips or the cheaper brand, to much sugar, not the real recipe , Really people can we just make the fudge as written and enjoy! why criticized? If you don’t agree with this recipe find another.
    I will be making this today.

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  53. My aunt has been using this recipe for years and it’s a favorite….I made it this year and it’s grainy?!?!? What did I do wrong? I moved and am not used to this glass-top stove. Maybe I cooked too long or not long enough?!

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  55. Very American, a lot of the ingredients are not available outside the states, which gives you less feedback and readers like me, I mean, where else is one able to find toppings like marshmallow topping, except for in the states! Oh well I’ll move on to others who will cater for all and not just Americans.

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  58. I have never made fudge before. That being said….i made this and followed the directions to the letter and it has received RAVE REVIEWS!!!! My question is….can I make the same recipe with white chocolate to make white fudge? Also, can I use all chocolate chips instead of bars in the same measurements of ounces?

    reply to comment

    • It is a lot of chocolate. That’s why it tastes so good! 😉
      Once it is prepared, we cut it in small pieces because it is so rich. A little goes a long way!

      reply to comment

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