This See’s Fudge Recipe is the easiest, most foolproof fudge recipe ever! It never gets grainy and comes out perfectly every time. 
Super Easy See’s Fudge Recipe
As far as we know this is the real See’s Fudge Recipe. 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.
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 (Creme)?
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.
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.
Tips For Making This Fudge Recipe
- 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.
- Stir and scrape the sides when mixing – You want to get all that chocolate melted and smooth. Be sure to use a good, heavy rubber 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. You don’t want it to look dull, not shiny. It will become thick and harder to stir. That’s a good thing!
- Keep it cool – For this fudge recipe, you will want to keep it refrigerated so it keeps its form. Keeping it at room temp will make the fudge too soft and the texture won’t be right.
- Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through.
- Pour it in quickly then leave it alone – Pour the hot fudge into your glass pan and quickly smooth it over while it is still hot. It will begin to set FAST and it won’t look as smooth if you keep running your spatula over it. Also try not to bump your pan after if begins to 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 in the fridge.
Why Didn’t My Fudge 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.
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.
- Mint Chocolate Fudge: A delicious, minty spin on our classic fudge recipe!
- Marshmallow Rocky Road Fudge: Walnuts and marshmallows are added to this fudge for those who love a little crunch!
- Hot Fudge Sauce: Perfect for ice cream sundaes or to spoon over your favorite desserts.
- 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 Our Copycat See’s Fudge Recipe
Ingredients
- 16 oz. milk chocolate (I use two 8 ounce Hershey bars broken into pieces)
- 24 oz semi-sweet chocolate chips (I use the Guittard brand)
- 1/2 c. butter
- 1 jar marshmallow creme (fluff) (7-8 ounce jar)
- 4 1/4 c. sugar
- 12 oz. evaporated milk
Instructions
- Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. 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 to 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.
Gail says
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.
Favorite Family Recipes says
🙂 We hope you will like it! I just made it yesterday — my personal favorite recipe – Erica
Gail Herbest says
It turned out perfect! I got so many compliments on it 🙂 I will be making it over and over for the holidays. Thank You
Favorite Family Recipes says
Woo hoo! So glad everyone liked it!
Jill says
The best fudge I’ve ever had or made! This will be my go-to recipe in the future. Thank you so much for sharing with us.
John says
This recipe is very similar to the “Original See’s Fudge” recipe which was circulating
in early 1950s …. from a family friend who was a See’s employee at the See’s home office in Los Angeles/Culver city area….minor differences:
That recipe called for 1 t vanilla, 2 c nuts (if desired),
3 bars Bakers Dark Chocolate (1 1/2#)
Teri says
Instead of chocolate is there anyway of making it eggnog for the holidays?
Favorite Family Recipes says
YUM, I love that idea! I would have to experiment with that before I can tell you for sure. I’m not sure if you can substitute the evaporated milk for egg nog or not. That would be the best way I can think of off the top of my head.
Therese Charette says
All you need to do is substitute white chocolate then add nutmeg 1-2 tsp, and instead of vanilla use rum flavoring
Meg says
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?!
Favorite Family Recipes says
If it is grainy, your chocolate is probably too hot. You are probably cooking it a little too long or maybe on too high of a heat? Also, what kind of chocolate chips are you using? That could make a difference too.
Michele Ramsden says
I’m back for more! I’ve never made fudge before and this was a huge hit!
Kasey says
I think the original called for 6 min exactly-no grainy
Natalie O'Brien says
No I’ve made that mistake. I didnt get the sugar syrup cooking hot enough. It has to reach 234 degrees or soft ball stage and I read to use only a wooden spoon and not to stir it or stir it constantly. I think it comes down to getting it hot enough adding choc, vanilla, nuts, etc and mixing hard and fast then pouring it to pans quickly,, before it starts to set up and you are forced to disturb the process.
KB says
Any reason you couldn’t use parchment paper instead of greasing the pan?
Favorite Family Recipes says
You can totally use parchment if you would like 🙂
Alan says
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.
Diane miller says
HAVE 3 PACKAGES OFHERSHEY bars FROM Halloween. each bar is 1.77 oz how many should .How s ould I use
Favorite Family Recipes says
You need 16 oz total, so about 9 bars!
Tina says
Tried this recipe over the holiday. It was easy to make and so good! Highly recommend!
Echo Blickenstaff says
So glad you liked it! Thank you!
Phil Casper says
How much insulin should be added to the recipe for us diabetics?
Christina says
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?
Favorite Family Recipes says
I haven’t tried it that way, but I don’t see why it wouldn’t work! Let us know how it turns out!
Kasey says
Yes I tried butterscotch morsels perfect
Edward says
I got great reviews on this. But I changed out some regular chocolate with some dark. So yummy! Thanks for this recipe
Logan says
Is it just me is or is this a lot of chocolate…
Other than that it turned out great just messy for me!
Favorite Family Recipes says
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!
Jane says
Would condensed milk be acceptable in place of the sugar and evaporated milk for this Sees Fudge Copycat recipe..
Erica Walker says
We haven’t tried it that way so I don’t have a recommendation for amounts but if you try it and have success, please come back and let us know!
Jenni says
The evaporated milk is one of the secrets to smooth fudge. You can use condensed, but 9/10 times it comes out grainy. (This same See’s recipe has been in my family for like 50 years – we’ve had a lot of experience with it!)
Kevin Walter says
I LOVED this recipe! When I was six.
This is nothing more than the pedestrian, run-of-the-mill chocolate-flavored marshmallow creme ‘fudge’. *urp*
Nothing special to see here folks. Move along…
I give it one star(?) because I’m not sure it’ll let me give zero.
Favorite Family Recipes says
So glad you liked it when you were six! If you are not a fan of it anymore you are invited to simply not make it.
Jane says
😁
Countesss says
So, it’s not your family’s ‘tradition’ any longer… was one of them also “if you can’t say anything nice…”? Yep, didn’t think so.
Laura says
This probably won’t be published but here goes. You, sir, are a turd.
AnneMarie Balogh says
Tried it exactly according to the instructions and it’s delicious! I’ve never had See’s, so I can’t compare. But my family and I all LOVED it.
Favorite Family Recipes says
This fudge disappears every time I make it. I’m so glad your family loved it too!
Sydney says
I was always told to NEVER make fudge (Or any candy) when it is rainy or highly humid outside. It affects the quality of it and can make it grainy too.
Erica Walker says
I have been hearing this lately too! Crazy how weather can affect it so much!
Suzanne says
Thank You, Thank Ypu, Thank You. I am 77 and my mother used to nakd this See’s Candy when I was growing up. I have never been able to find this recipe, Ever. It was soooooo good and just melted in my mouth. Great memories. Can’t wait to make it. Thsnk You for the different ways to make it also. This is a great Christmas gift. Thank You. Have a wonderful Holiday Season.
Mrs. G. says
Stupid question…is it better to grease the pan with butter or shortening?
Favorite Family Recipes says
Either way is fine!
Rose says
Can you add vanilla extract and walnuts to this recipe?
Favorite Family Recipes says
We haven’t tried that, but it sounds delicious!
Greg Cherney says
My Mom always made what she said was a See’s fudge recipe and handed it down to me. It uses 32 jet puffed marshmallows instead of fluff and I don’t have an issue with it. It is just more work because you have to stir the cooked fudge more to melt the marshmallows and get rid of the sheen on the chocolate so it will set.
Kimberly Jayne says
This is the sees recipe, it matches my recipe exactly so there is your confirmation. I line my pan with wax paper.
Tina says
Tried this recipe over the holiday. It was easy to make and so good! Highly recommend!
Julie Royston says
By far, the Most Delicious fudge our family has ever tasted!! It is so smooth, so rich. Used 60% dark chocolate this time, gave it a deeper, chocolaty flavor. Will never try another recipe!!!
Favorite Family Recipes says
We are so glad you liked it! Thank you for the 5-star rating!