See’s Fudge Recipe Copycat

4.73 from 180 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.

Plate of cut pieces of See's Fudge.
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. 5-Star Reviews
  5. Frequently Asked Questions
  6. More Must-Try Fudge Recipes
  7. How to Make See’s Fudge
  8. See’s Fudge Copycat Recipe Recipe

This homemade fudge recipe tastes exactly like the real, actual, classic See’s fudge recipe! It tastes just like the delicious old fashioned fudge 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 flavor 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 easy chocolate fudge recipe is the 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.
Ingredients to make See's Fudge including sugar, evaporated milk, butter, semisweet chocolate chips, marshmallow creme and Hershey's milk chocolate.

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 mixture 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.
Cutting up block of See's Fudge with a knife.

If the Fudge Doesn’t Set

The reason I love this recipe is that 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 up is humidity. If it is a very humid day when you make your fudge, it may have difficulty setting.

Cooled See's Fudge in a baking dish lined with parchment paper.

5-Star Reviews

Here are just a few of the 5-star reviews we’ve received over the many years this popular recipe has been on our website:

“I love this recipe! This was my first attempt at making fudge and I was so happy with it. Many thanks for sharing your recipe so my family and I can enjoy this super yummy, smooth fudge. I’m certain I will be sharing it for years to come.”


This is the best fudge recipe I have ever made. The only thing I did different is add 1 Tbsp of vanilla bean paste. Delicious, smooth, and not grainy at all!! Very easy to make.

– Elizabeth

“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 deep, chocolatey flavor. Will never try another recipe!!!

– Julie

Frequently Asked Questions

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 it in freezer paper and put it in a freezer container to freeze. Once frozen, you can transfer it 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

Hand picking up a piece of See's Fudge.

More Must-Try Fudge Recipes

Fudge is always a decedent treat that is a special dessert eaten every once in awhile. With these homemade fudge recipes, you can’t go wrong with making these year-round.

How to Make See’s Fudge

Stacked pile of See's Fudge on a cutting board with milk.

See’s Fudge Copycat Recipe

4.73 from 180 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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 60 pieces




  • Butter a 9×13-inch glass baking dish. Set aside. Combine milk chocolate, chocolate chips, butter, and marshmallow in a large mixing bowl. Set aside.
    Large glass bowl with chips, broken up Hershey bars, butter and marshmallow creme for See's Fudge.
  • In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly at a rolling boil for 4 minutes with a wooden spoon. Remove from heat and stir in vanilla.
    Sauce pan with milk and sugar boiled for See's Fudge.
  • Pour the evaporated milk mixture over the chocolate mixture in several intervals, stirring constantly to keep the fudge from clumping.
    Large glass mixing bowl with Hershey bars, chips, butter and marshmallow creme with hot mixture added.
  • Continue stirring until well blended and smooth.
    Stirred See's Fudge in a large glass bowl with spatula.
  • Pour into prepared baking dish. Cover tightly and refrigerate for several hours or overnight, until hardened. Keep refrigerated until you serve.
    Fudge in a glass baking pan


For the milk chocolate, I use 2 giant (7.56-ounce) Hershey bars and break them into pieces. For the chocolate chips, I like the Guittard brand. 

Nutrition Information

Calories: 180kcalCarbohydrates: 25gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 6mgSodium: 21mgPotassium: 104mgFiber: 1gSugar: 23gVitamin A: 66IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg

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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.

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  1. 5 stars
    This is the BEST fudge recipe I have ever tried! It is quick and easy to make, and it is so good! The recipe makes a lot, too. I gave some to 5 different people, and they all said it was the best they’d ever tasted. I’d give it 10 stars if I could. Also, you don’t have to have a candy thermometer. Just time the boiling exactly, and it will turn out great. You have to try this recipe!

  2. This is the exact recipe that’s dated back at least 80 plus years on my husband’s side of the family. I lost the recipe given to me the first Christmas I spent with my hubby’s Grammy. That was 40 yrs ago. I remembered the ingredients but not the amounts or the instructions. So coming across your recipe makes this special to me in every way. So delicious. I made 8 pounds this year! I love making it. I made a bunch of other treats too. Now I’m packing them up to gift them.

  3. 5 stars
    My mother in law gave me this recipe back in the early 80’s after my husband and I were married. Just make sure whatever pan you use it’s a heavy bottom pan or cast iron pan. I have always used cast iron because that is what my mother in law used and she said it worked great. And it did/does. I always look forward to the recipe every year. One of my favorites. I do miss See’s Candy Shops though living out here in the midwest now. We only see their candy here at Christmas time in the malls. Everyone enjoy!

  4. 5 stars
    I gave your recipe a try, and my entire family absolutely loved it. Thank you for sharing this delightful recipe!

  5. 4 stars
    If you dont have a candy thermometer, you can still do this. First time making fudge for me. There is a YouTube video of someone making this recipe, which helped. When you get to the second stage, you can estimate the temperature by the “softball stage” method. Google a video on doing this to fudge. You drop a little in a cup of cold water. If you can scoop it out as a ball that is ball-like and soft, its done. This recipe is very smooth and melts in your mouth but It was a tad too chocolately and sweet for me.

  6. 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.

  7. 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.

    1. 4 stars
      A few thoughts about this recipe. It makes a HUGE amount of fudge. Which is fine if you’re making a lot to give away at the holidays. Next time I will make half. Also, where it says a “large pan” use a really large pan, like a dutch oven. I used my largest saucepan (3 qt) and it was a job keeping it from boiling over. This is very sweet and very chocolatey, so it’s going to taste exactly like whatever chocolate you use. I used Lindt chocolate and it made a huge difference (tastes much richer). But this recipe uses a whole lot of chocolate, so keep that in mind. The texture is nice and creamy and soft, which is how I like my fudge. But it may not be for everyone because it is quite sweet. Overall, a good recipe, but unless you’re making this for a crowd, do half

  8. 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.

  9. 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!

  10. 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?

  11. 4 stars
    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.

  12. 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

  13. 5 stars
    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!

  14. 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.

  15. 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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