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.
Crystal Kirk says
This was a huge hit at Easter! Definitely keeping this one and I even used Aldi chips for both types of chicalote and it was perfect!!!
Ramona Palean says
Made this recipe several times delicious family loved the fudge
Sharon says
Love your recipes
Katie says
OK… What am I doing wrong here?
I’ve attempted to make this twice and the chocolate wouldn’t melt enough to pour into the pan. I did the 4 min rolling boil over medium like in the pics…. I tried my second batch making the temp just a tad higher.
It still set but it wasn’t all that great tasting.
Favorite Family Recipes says
Huh, that’s so weird! Maybe try breaking the chocolate and butter up into smaller pieces so it melts quicker? Sorry you’re having trouble with the recipe!
Melissa says
Question: Do you stir a total of four minutes, or do you stir four minutes after it gets to a roiling boil?
I wasn’t sure. I stirred to a roiling boil (then altered the instructions as worried the butter wouldn’t melt and tossed the chocolate and butter, etc. into the pan and stirred a couple more minutes).
I used Guittard 12 oz milk chocolate chips,
Guittard 12 oz semi sweet choc chips, and Ghiradelli 12 oz semi sweet chocolate chips. It was excellent, my favorite fudge recipe now.
Favorite Family Recipes says
You stir for 4 minutes, after the mixture is at a rolling boil. Glad you liked the recipe!
Brenda Leontaritis says
HI I just made this recipe. I was following directions to the tee, when I couldn’t figure out why the milk and sugar weren’t more liquid and coming to a rolling boil. I reread the recipe and I used condensed milk instead of evaporated milk. I quickly put in a can of evaporated milk and it came up to a rolling boil! It now has a touch of a caramel taste, but it added a fantastic richness to the fudge. It set up very nicely and is in the fridge as we speak cooling. I’ll give it overnight to see how it does!
Tom G says
When I try to boil the milk with sugar, it turns into a hard mass, not a liquid!?
Favorite Family Recipes says
That might mean you are cooking it at too high of a temperature. Try a lower heat! Hope this helps!
Brenda Leontaritis says
You might have done what I did and used condensed milk instead of evaporated, I added a can of evaporated to the mass, it turned liquid and came to a rolling boil within a few minutes. It set up great and is in the fridge for an overnight cooling as we speak!