Super Easy See’s Fudge Recipe

This Super Easy See’s Fudge Recipe is my favorite fudge recipe, hands down. No contest. period. It is perfectly smooth, rich, and chocolatey.

Sees Fudge Recipe

I got this 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.

 

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, times a million, Heidi and Sue!   P.S. 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.   If you are wanting to try something different (but equally delicious) try our Chocolate Peanut Butter SWIRL FUDGE (it is amazing as well)!

 

 

Super Easy See’s Fudge Recipe

Yields appx. 50 pieces

15 minPrep Time

15 minTotal Time

Save Recipe

Ingredients

  • 1 lb. plain milk chocolate (2 8oz. Hershey Bars), broken into pieces
  • 2 (12oz each) pkgs. semi-sweet chocolate chips (Guittard brand)
  • 1 stick (1/2 c.) butter
  • 1 jar (7-8oz) marshmallow whip
  • 4 1/4 c. sugar
  • 1 (12oz.) can evaporated milk

Instructions

  • In a large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip. Set aside.
  • In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
  • Pour cooked ingredients over chocolate in mixing bowl in 4-6 intervals, stirring constantly until smooth.
  • Pour into a GREASED 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.
6.8
https://www.favfamilyrecipes.com/sees-fudge-recipe/

See’s Fudge Recipe – Frequently Asked Questions

Q. Can I use Marshmallows instead of marshmallow fluff? A. 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.

 

Q. This has a lot of sugar… is there a way to cut back? A. 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. If you are trying to cut back on sugar I suggest maybe just cutting yourself a smaller piece (if you have that kind of self control)?

 

Q. Is this REALLY the ACTUAL See’s Fudge Recipe? A. As far as we know! We have had many people write us to tell us that *they* in fact have the actual recipe and they could be right but this recipe really, actually came from a See’s employee.. so who’s to say?

Comments

  1. Liz says:

    Love this fudge. Thanks so much and have a super-duper weekend!

    • Larissa MacDonald says:

      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.

      • ej says:

        Hi Larissa, this is what I use, everyone who tries the fudge loves it. http://www.usafoods.com.au/Kraft-Jet-Puffed-Marshmallow-Creme-13oz_2

      • Donna says:

        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.

        • Barbara Shelton says:

          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.

          • AnnaBlackburn says:

            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????

          • steven says:

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

          • Marie says:

            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.

          • Joan Z. says:

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

          • Echo says:

            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!

          • Dee Hauth says:

            The hot liquid melts the marshmallows, just pour over, then stir till melted.

      • Brinda Lobato says:

        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.

        • Ronda smith says:

          Does your recipe call for the hersheys candy bars?

          • Erica says:

            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!

          • Chocoholic says:

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

          • Echo says:

            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.

        • angel says:

          How many bags of chips do you need? Do you add a pond of chocolate also?

        • angel says:

          How many bags of chips do you need for the recipe? Do you also add 1pd. of chocolate bar?

        • angel says:

          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?

          • Barbara Shelton says:

            Her recipe says, 18 oz. of semi-sweet chocolate chips.

        • Ria says:

          Do you refrigerate your fudge?
          Thanks!

        • Summer Sez says:

          Brinda Lobato there is no chocolate in your recipe?

          • Jan says:

            Yes there is, read the first part of recipe, call for 18 oz of semi sweet chips.

        • Christina says:

          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!

          • Jordan says:

            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!

        • Jordan says:

          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.

          • Carol says:

            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!

      • kathy varvel says:

        YES u can use marshmallows

      • CHERYL says:

        use small marshmellows about a cup to a cup and half
        or large marshmellows melt and its the same as marshmellow cream

      • [email protected] says:

        Just melt a package of mini marshmallows. Use a couple of . tablespoons of the butter and stir constantly over low heat until melted.

      • Dana says:

        It is consistent with melted marshmallows. I would assume that if you melted down a bag of them, it would be the same as using marshmallow whip. Hope this helps!

      • Francine salter says:

        Try peanut butter, I love chocolate and peanut butter together

      • Valerie says:

        Here is a recipe to make marshmellow fluff http://www.thekitchn.com/recipe-homemade-marshmallow-fluff-222088

      • Marion Adams says:

        Use mini marshmallows. I’ve had the see’s fudge recipe for 55 years now, and it called for mini marshmallows, not the jar of marshmallow fluff.

    • [email protected] says:

      4 cups of sugar? Really? That is a lot of sugar…talk about sweet..I haven’t tried this recipe. .I wouldn’t use 4 c. Tho.

    • Diane says:

      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

    • Smith says:

      Why would See’s use Hersey bars in their fudge recipe?

      • Big Dan says:

        They don’t. It all Guittards…

    • Big Dan says:

      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.

      • Echo says:

        Thank you for the info, Big Dan!

    • Carol Torrens says:

      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….

      • Erica says:

        White streaks? That IS strange.. I have never had white streaks show up. Are they something that can be wiped off with a paper towel?

      • Bob says:

        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.

  2. Patricia Stephanou says:

    Looks like a great recipe – I have never seen Marshmallow Whip where I live in Cyprus, is there anything I can exchange it with. Many Thanks

    • Erica says:

      You may be able to just use mini marshmallows… But I have never done it that way so I can’t tell you for sure. If you try it, let us know how it turns out

      • angel says:

        Do you have to use marshmallow in the fudge recipe? I prefer not to but does that change the recipe?

        • Erica says:

          The marshmallow definitely helps with the texture. Never tried it without so I can’t tell you for sure how much it will change the recipe. Hope this helps!

    • Cindy says:

      Marshmellow fluff i.e. Krafts

    • kathy varvel says:

      U can use marshmallows.

  3. B says:

    How log will this keep..how to store ….and will taste be effected

    • Erica says:

      It keeps for about a week in an airtight container. It usually takes the best within the first few days

      • Michel M says:

        When you store it, do you refrigerate it until set then leave it out or do you put it back in the fridge?

        • Erica says:

          If the particular batch seems too soft, I will put it in the fridge but if the consistency is harder I will keep it out. I can vary depending on the kind of chocolate you use and how warm the room is that you are in

  4. Robyn ferrari says:

    See’s fudge recipes have been out quite a while online.

  5. Diane says:

    Is marshmallow whip the s as me as fluff?

    • Erica says:

      Yes 🙂

      • Pamela says:

        Erica could the same amount of condensed milk be used in this recipe ? and not all the sugar ?

        Thank You

        • Erica says:

          I haven’t made it with condensed milk before but I have seen other recipes with it. I am not sure what ratio I would recommend. :/ Sorry I couldn’t be of more help!

    • Rhonda Fisher says:

      Or marshmallow creme!

    • jeanette cobb says:

      yes

  6. Leonor says:

    Thank u for the recipe I would like to add nuts would I do it at the end and how much? Thank u

    • Erica says:

      Yes, if you add nuts you will do it right before pouring it in the pan to cool.

  7. Jaime Hawkins says:

    Sounds so good! Will definitely be making this for my neighbors this Christmas! Thank you for sharing 🙏🏻

  8. Cheryl says:

    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.

    • Erica says:

      Yes, we posted a Peanut Butter Swirl version that is soooooo good! Search “fudge” on our site and you will be able to see it! yum!

    • Donna says:

      Cheryl, what is your Mom’s peanut butter version??? Will you share???

    • kathy varvel says:

      Can u post the peanut butter recipe plz

  9. Heather Overson says:

    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?

    • Erica says:

      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!

  10. Alex Schultz says:

    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?

    • Erica says:

      We have always done it in a glass dish, but I am sure you will be fine doing it in a metal dish because you are just letting it cool. It shouldn’t have any affect on it at all.

      • Kathy says:

        What do you recommend for greasing the glass pan?

        • Erica says:

          cooking spray works great 🙂 That is what I usually use

      • Valerie C. says:

        HI!
        When I make it, I line any dish with tinfoil and don’t bother with the grease part. Once it is set, it lifts out easily. Turn over and lift off tinfoil. Super easy and no cleaning really needed! 🙂

        • Erica says:

          Great idea! Wax paper works well also 🙂

    • Pam says:

      I use butter to grease the dish

  11. Susan says:

    You can make marshmallow cream/whip. If you do a web search, there are bunches of recipes. Egg whites, sugar, corn syrup…

  12. Rashki says:

    This is my first time making fudge. Are you supposed to melt the ingredients in the first step?

    • Erica says:

      Yes, you will want them all melted together

  13. Silvia says:

    Can you use heavy creme instead of canned milk?

    • Erica says:

      I’m not sure… I have never made it that way before. I usually stick to this recipe exactly how it is written. If you try it let us know how it turns out!

  14. Jodie M. says:

    Can I use milk chocolate chips instead of the semi-sweet? I accidentally bought the milk?

    • Erica says:

      Yes, you should be fine… You just might find it slightly sweeter

  15. Laura says:

    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.

    • Erica says:

      Hopefully it turned out OK. It gets thick quickly so sometimes you may have to spoon it in. Let me know how it turns out

      • Michel M says:

        Mine was thick also. I couldn’t smooth out the top to look pretty!

        • Erica says:

          That is so strange! What elevation are you at? After combining everything it should look smooth and creamy. Maybe it needs to be heated longer?

          • Ken and Debi Crouchman says:

            Your suppose to let it boil 4 mins.. It will be thick if not. Start the 4 minutes when it starts to boil…

  16. Pam says:

    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.

  17. Terry williams says:

    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!!!

  18. Becca Palmer says:

    Could I use heavy whipping cream instead of canned milk , or go with half canned milk & half cream ?

    • Erica says:

      We haven’t done it that way before but you can try! Let us know how it turns out if you do it!

  19. glenda robinson says:

    is it possible to use coco powder instead of choc. bars, if so do you know the amount?

    • Erica says:

      I’m not sure, we have never done it with powder before. If you try it, let us know how it turns out!

  20. Melanie says:

    Excited! This looks like my aunt’s recipe that I misplaced quite a few years ago. It truly was the best fudge, ever. Thanks for sharing 🙂

  21. Joyce says:

    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.

    • Vicki says:

      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.

    • Jane says:

      I would like a copy of your fudge recipe will you send me a copy

    • Sheri says:

      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.

  22. Bertha says:

    I would love a fudge recipe with less sugar in it as I am a diabetic.
    Any recipes would be greatly appreciated.
    Thanks in advance 🙂

  23. Lean says:

    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.
    🙁

    • Erica says:

      We don’t but maybe one of our followers might?

    • nola says:

      I have a simple recipe I promise works
      1 12 oz pkg. Semi sweet chocolate chips
      1 can sweetened condensed milk
      1 cube real butter
      Melt milk and butter together
      Stir in chocolate chips
      Refrigerate
      It’s actually very creamy and good. U can c add nuts if u want no need for sugar.. No ..it’s not sees But it’s good

      • Echo says:

        Thanks for the recipe Nola!

      • Deb says:

        How much butter is a cube?

        • Echo says:

          It is 1/2 cup or 4 ounces. Thanks for asking!

  24. Brenda Onan says:

    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 .

    • Erica says:

      Thank you so much for your kind comment and words! 😀

      • Sharon Dees says:

        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. ; )

        • Erica says:

          Thank you so much, Sharon 🙂 We definitely want this to be a positive place for people to visit and try yummy new recipes!

  25. donna says:

    I would like to know if their is something else besides all that sugar maybe real chocolate chips and only 2 cups of sugar

  26. Renée says:

    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.

    • Sharon Dees says:

      Renee, It calls for, Condensed milk, not evaporated? Just want to make sure. Thanks

  27. Sharon says:

    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!!

  28. Shirley says:

    If I wanted to do just peanut butter candy how much peanut butter would I use? Thanks

    • Erica says:

      I’m not sure what you mean– you mean you want it to be all PB fudge and no chocolate?

  29. Jane says:

    Please send me a copy of your fudge recipe that has no fluf in it ty

  30. jeanna grabuskie says:

    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.

  31. Jo says:

    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 !

    • Erica says:

      Good luck! Be sure to come back and let us know how you like it! If you want to add a little vanilla, you certainly can 🙂

  32. Ashley McKenney says:

    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.

    • Erica says:

      🙂 So glad that you liked it and that it brought back old memories. This comment warmed my heart 🙂

  33. Patty G. says:

    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.

    • Echo says:

      Thank you so much, Patty! I’ve never tried the mini marshmallows in this recipe. I’ll try it and mention it in the recipe as a substitution option.

  34. Donna says:

    The fudge looks good,must it!

  35. Robin says:

    Curious to know if you can use dark chocolate instead of the milk chocolate for the candy part?

    • Erica says:

      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!

  36. Jay Buck says:

    Has anyone tried to do a DARK chocolate one??? I’m addicted to dark more than milk.

    • Erica says:

      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!

  37. Kathee Allen says:

    Could you use ‘milk chocolate’ instead of semi sweet?

    • Echo says:

      Yes, you can. It will change the taste a little, but the consistency will be the same. Thanks for asking!

  38. Chris says:

    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.

    • Erica says:

      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!

  39. Julie Jakoubek says:

    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 !!!

    • Echo says:

      I love this Julie! Thank you!

  40. Michelle B. says:

    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!!!

    • Erica says:

      So happy you liked it!!! 😀

  41. Robin says:

    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.

  42. Grace (thesisterswhocant.com) says:

    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! 😉

  43. Elizabeth says:

    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.

    • Echo says:

      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:
      http://www.favfamilyrecipes.com/chocolate-peanut-butter-fudge-swirl/

  44. Julie says:

    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!

    • Echo says:

      I’m so glad you liked it and that it brought back memories of you and your Father. Thank you for sharing this!

  45. Patty says:

    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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