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 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!
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 though.
Pour it in quickly then leave it alone – Pour the hot fudge into your glass pan and quickly smooth it over while it’s 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 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 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 9×13 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!
Rob W says
I’m about to make this– but realized I’m about 2 ounces short of 16oz of milk chocolate– darn husband snacking on the choc chips! Do you think a couple of ounces will make a difference?
Favorite Family Recipes says
I think you’ll be alright!
Ramona Palean says
I made this two days ago unbelievable how delicious it is my friends and family couldn’t get enough creamy melts in your mouth can’t say enough about it thanks for the recipe I will make this recipe again definitely
kmamrine@netzero.com says
Hello
My husband likes hard fudge. Is this hard or soft?
Thank you,
Karen
Favorite Family Recipes says
I would say this fudge is on the harder side, especially if you refrigerate it.
Shannon says
Can a stand mixer be used to mix the fudge as the boiling ingredients are poured in?
Favorite Family Recipes says
I haven’t tried it that way before! Let me know how it goes if you try it!
DONNA says
Question: You said to butter the pan prior to pouring in the chocolate, however it appears you place wax paper in the glass pan as well. Does not mention any of this in the recipe. Can you forego the butter and just coat the pan with wax paper, or do you do both. Thank you
Favorite Family Recipes says
You can do any of the three methods: spray with cooking spray, coat with butter, or use wax paper.
Brooke Nielsen says
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.
Susan says
I just went to the store and bought Hershey’s chocolate bars. I had to buy 4 4.5 ounce bars. You said 2 8 oz bars. Do you mean the small bars with 8 squares?
It seems like a lot of bars
Favorite Family Recipes says
In the original recipe it is 2 of the giant Hershey bars. It is a lot of chocolate, but it makes enough to fill a 9×13 pan.
Dot says
Thank you for this recipe. I have two questions. Have you halved the recipe? When you say 2 Hershey’s chocolate bars, do you mean I size they call GIANT? I was picturing 2 regular Hershey bars. Sorry if this is a silly question. Thank you🎄
Favorite Family Recipes says
I haven’t halved the recipe before, but I bet you could! And yes it is 2 of the giant-sized bars.
Sarah5339@yahoo.com says
Seems like more chocolate chips added than most fudge recipes. Is that right? So 24 0z of cc’s is like two bags of chocolate chips then 2 giant bars of hursheys?
Favorite Family Recipes says
Yep! That’s right. It makes enough to fill a 9×13 pan, so it is a lot.
Kelly Alvarado says
First attempt – and it’s delicious !!!
Diane De Baun says
Marshmallow creme in a jar wasn’t around when Sees first made fudge! So not the original. I have a 50 year old recipe and marshmallows were used. Maybe originally they didnt even use marshmallows but the soft ball stage which takes a long time to cook and stir but is delious
Echo Blickenstaff says
Please share your recipe! We would love to see it!
Bob H. says
Marshmallow creme/fluff was invented in 1917. See’s candy started in 1921.
Diane De Baun says
a packaged in paper long rectangle, or 1/2cup or 1/4 pound
Teri says
Can you add chopped walnuts?
Echo Blickenstaff says
Yes, of course!
MSC says
I will try it since My recipe failed. It was grainy. Hope that doesnt happen again! Wish me luck.
Echo Blickenstaff says
Good luck! 🙂
penny lee says
I haven’t tried this recipe yet but I’m going to, soon. I’ve looked at several fudge recipes and this looks like the one! I’d like to add walnut pieces, at what point would I do that?
Echo Blickenstaff says
Mix in the walnuts just before you pour the chocolate fudge mixture into the buttered 9×13 pan to set. You could also add the walnuts just to the top of the fudge after it is poured into the pan. Thank you for asking!
Deborah says
1/2 cup butter…salted or unsalted? …recipe does not say which
Favorite Family Recipes says
I usually use salted!
Laura Reese says
This is so delicious! Thanks for the fudge making tips.
Cynthia L says
I just made this fudge today and followed the recipe exactly. It turned out great without any problems! All of the negative comments about various fudge disasters had me worried. However, I had nothing to worry about because I simply followed the recipe as stated and my fudge came out perfectly yummy.
Echo Blickenstaff says
Thank you for sharing this, Cynthia and for the 5 stars! I’m so glad you had success with this recipe!
Arlene Cline says
Can you use milk chocolate chips instead of the Hershey bars?
Favorite Family Recipes says
That should work!
Raegena Raymond says
That’s what I used. All Guittard chips for both. So perfect.
Beth says
I have been using this recipe for a while. Delicious and dependable every time.
Jill Andrews says
Does the chocolate, butter and marshmallow mixture need to be stirred together prior to adding boiled evaporated milk and sugar?
Echo Blickenstaff says
No, it will all get mixed together once the boiled ingredients are added. Thanks for asking!
Andrea Thueson says
I love Fudge at Christmas and this looks so yummy!
Sherry says
I’m fixing to use this recipe but can you tell me how many pounds does this make all I can find is 48 squares need to know how many pounds that is plz
Favorite Family Recipes says
I haven’t ever measured it in pounds, sorry!
Liz says
I’m getting ready to make this fudge and I’m wondering if it is ok to slightly warm the chocolate and butter via microwave just slightly, not melty, to ensure everything will melt quickly enough to make it to the pan before it starts to set. I can’t rate it yet, sorry :~D
Echo Blickenstaff says
You can, but probably not necessary. This recipe will work great the way it is written. Thank you for asking!
Lacey Ann says
Should I use salted or unsalted butter?
Favorite Family Recipes says
I always use salted!
Ken Jones says
Any adjustments for high altitude? 5,000ft & above.
Favorite Family Recipes says
I would take about 1 minute off the boiling time. Hope this helps!
Richard says
You call for a rolling boil for 4 minutes. What temperature are you trying to obtain ? Same receipt as my grandmother used, but we had to go to a candy thermometer
Favorite Family Recipes says
Sorry I don’t have the exact temperature. We’ve always made it by timing.
Elizabeth says
This is the best fudge I have ever made. The only thing that I did different is add 1 TBSP of vanilla bean paste. Delicious, smooth, and not grainy at all !! Very easy to make.
Nancy Hall says
230° is what you cook fudge to. Also if cooked to thermometer temperature it will be room temperature stable when hardened, refrigeration shouldn’t be necessary at all. And I would try making your recipe however I don’t care what you say, it may taste delicious it is NOT I repeat NOT Sees recipe, if there are no eggs in the recipe.
Connie says
I’ve used this recipe for 40 years always perfect
5 c sugar
1 can Evaporated milk
Bring to a boil stirring constantly until it reaches a boil set timer for 3 min still stirring the entire time
Remove from heat and stir in
1 cube butter
2 cups semi sweet chocolate chips
1 bag of mini marshmallows 10.5 oz
Stir until all are totally mixed in and smooth
Pour into a buttered 11×13 pan (I add my nuts into pan) then pour over fudge let set until cold
Cut into squares and store in a can or freeze
donna allan says
Is the evaporated milk a small or a large can?
Favorite Family Recipes says
A large can. I think the small can is 5 oz.
Sheila Kneer says
Just made this and I agree with Wow! Really more like WOW! Thought my arm was going to fall off but so worth it. Had eggs boiling on the back burner for deviled eggs and poured yhe fudge in the pan and smothef it over. Took the eggs off and turned around and much to my surprise. The fudge was already setting up! It’s in the fridge now for tomorrow which is Christmas Eve. Can’t wait to try it but the spatula sure tastes good! Thanks so much for this recipe. Now my go to fudge recipe! Merry Christmas!
Conni says
What exactly do you mean when you say, “then pour over fudge”? I’ve never made fudge and it’s a bit confusing when you say to pour into a buttered pan, then pour over fudge…
Echo Blickenstaff says
You pour the boiling sugar/evaporated milk mixture over the chocolate/marshmallows/butter and stir until it is all melted. Once the ingredients are all blended, you pour it into the buttered pan. It may be helpful to watch the video if you are still confused. Thank you for asking!
Conni says
Ooohhh, now I get it…you were just trying to say that you add your nuts to the buttered pan and once the mixture of all ingredients (hot ingredients poured into room temp ingredients) is melted and smooth, then pour into buttered pan with nuts (should you choose to have nuts in your fudge), right?
Jackie Gehlbach says
How much is a “cube of butter”?
Favorite Family Recipes says
1/2 cup!
Diane De Baun says
a packaged in paper long rectangle, or 1/2cup or 1/4 pound
Diane says
What is a cube of butter?
Favorite Family Recipes says
A half cup.
Susan says
This is the recipe I use too😁. I’m going to give this one a try though.
Julie says
I would add a whopping Tablespoon of Vanilla to this!
Or a Tbs of Expresso powder to kick it up a notch.
Conni says
Can you please clarify exactly what you meant when saying, “pour into a buttered pan then pour over fudge”?
Conni says
Sorry, didn’t mean to post this question twice. I just saw the answer to my first post, thanks for the reply!
Stephanie says
How much butter is a cube of butter?
Favorite Family Recipes says
1/2 cup!
Sharon says
Uh oh. I just finished making the fudge and put it in the refrigerator. I missed where it said to stir for 4 minutes in a rolling boil. I took it off the stove once it was in a full boil. Anybody know what that will do to the fudge?
Echo Blickenstaff says
It may be a little grainy if it didn’t boil long enough. I hope it still turns out!
Phyllis says
Can I use sweetened condensed milk instead of evaporated milk and sugar
Favorite Family Recipes says
I haven’t tried it that way, so I don’t know how it would turn out.
Dii says
You probably could. I have a recipe that uses condensed milk, chocolate chips and vanilla. Heat in a microwave stir occasionally until melted and smooth.
That’s pretty much what you’re making when you add that much sugar to evaporated milk and boil it that fast and long.
Cyndy says
Wow – just wow! Easiest and best fudge I have EVER made! Thanks for sharing this delicious recipe. My family is fighting over the pieces!
Alison says
This tastes just like See’s Fudge! I’m making a big batch to give as holiday gifts! Thanks for the recipe!
Chris Collins says
This fudge looks so delicious! I think I’d have to eat all 48 pieces!!
Cate says
This fudge recipe looks so creamy and decadent! Saving to make soon!
Shadi Hasanzadenemati says
My family is going to love this, thank you for the recipe!
Lindsay says
What is the self life on this?
Favorite Family Recipes says
If you store it in an airtight container, it should keep for about 4 weeks!
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!
Tina says
Tried this recipe over the holiday. It was easy to make and so good! Highly recommend!
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.
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.
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!
Mrs. G. says
Stupid question…is it better to grease the pan with butter or shortening?
Favorite Family Recipes says
Either way is fine!
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.
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!
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!
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.
Charlene says
No need to be rude.
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!)
Edward says
I got great reviews on this. But I changed out some regular chocolate with some dark. So yummy! Thanks for this recipe
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
Phil Casper says
How much insulin should be added to the recipe for us diabetics?
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!
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.
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 🙂
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.
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
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#)
Donna says
Looks delicious but every time I have used butter instead of margarine in a fudge recipe the hardened butter pools on top. Have you had this problem with this recipe?
Favorite Family Recipes says
We haven’t had that happen before with this recipe.
Stephanie says
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.
Favorite Family Recipes says
Yes, you boiled it too long. You do not want it to be at hard ball stage at all. If it comes out too soft, you can cover and refrigerate it and that should fix the problem. Sorry it didn’t work out for you!
Renee says
So you have to keep it refrigerated until it’s served? It’s it hard or soft? We’re having a fund raiser for children’s miracle Network if like to make this!
Favorite Family Recipes says
IT will get harder if you refrigerate it. Room temperature is usually just right but if you think it is TOO soft you can refrigerate. Hope this helps!
Candi says
If this is a sees recipe why are you using Hershey brand and guitard brand chocolate?
Favorite Family Recipes says
You can use any kind of chocolate bar you would like, we just found that the Hershey’s is affordable and it sets up well. Feel free to experiment if you would like!
Mike says
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!
Delores Anderson says
Is their any marshmallows In it ?
Gail Schneider says
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.
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.
charlene lamb says
GOD BLESS ALL YOU NICE PEOPLE, HAVE A BLESSED DAY, FUDGE SOUNDS YUMMY ,CAN’T WAIT TO TRY THE RECIPE!
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!
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:
/chocolate-peanut-butter-fudge-swirl/
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! 😉
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.
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!!! 😀
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!
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!
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!
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!
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!
Donna says
The fudge looks good,must it!
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.
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 🙂
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 🙂
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.
Jane says
Please send me a copy of your fudge recipe that has no fluf in it ty
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?
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!!
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
Delores Anderson says
I been making this for 45 years but last two years it doesn’t get hard and I put it in fridge.I used cookie sheets lined with foil .sprayed with pam
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
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!
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!
Elaine says
How much is a “cube” of butter? Does that mean one stick? Thanks 🙂
Favorite Family Recipes says
You are right, 1 cube = 1 stick
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 🙂
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.
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 🙂
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!
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!
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!!!
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.
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…
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
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!
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
Susan says
You can make marshmallow cream/whip. If you do a web search, there are bunches of recipes. Egg whites, sugar, corn syrup…
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
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!
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
Peggy Ward says
I just add peanut butter to the fudge. I do not use butter so the peanut butter takes its place and very good.
Peggy Ward says
I hate butter so always have to change something.
Jaime Hawkins says
Sounds so good! Will definitely be making this for my neighbors this Christmas! Thank you for sharing ????????
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.
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!
cindy says
1 can Sweetened Condensed Milk in each batch is what I use , And I do not Put marshmallow Fluff in my Fudge unless making Rocky roaf. when you see a See Fudge Recipe with powdered Sugar and 2 Eggs then you have found the real see recipe.
Rhonda Fisher says
Or marshmallow creme!
jeanette cobb says
yes
Robyn ferrari says
See’s fudge recipes have been out quite a while online.
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
Linda Laguna says
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
Jennifer Hermosillo says
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
Favorite Family Recipes says
How thick are you talking? This should be the consistency of a thick cake batter when it is poured into the pan. Did you watch the video that goes along with this recipe above? That should give you an idea of the thickness.
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!
Sandi says
Old fashioned cooked fudge has a completely different texture and a more chocolate flavor.
Cindy says
Marshmellow fluff i.e. Krafts
kathy varvel says
U can use marshmallows.
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.
Ruthann says
Does this recipe say four and one quarter cup of sugar?
Chris G says
But after melting the mini marshmallows, whip them with an electric mixer. Then let them cool down a bit before using in the fudge recipe.
Brent Wambold says
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
I Love chocolate! says
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!
Favorite Family Recipes says
I’m so glad you like it! Thanks for sharing your tips!
Jennifer Hermosillo says
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?
Cindy says
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.
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.
Duck says
Does this really not call for any vanilla??
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!
Anthony says
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.
Jennifer Hermosillo says
Omg ohhhhh noooo this isn’t good
Favorite Family Recipes says
Jennifer- you can email us at favfamilyrecipes [at] gmail [dot] com and we will do our best to try and figure out what is happening.
l says
Yummy, send some to me please
cindy says
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
Colleen says
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!
Chrissie says
Any chance you would share your recipe. I am writing from Australia. Would love to try it. Chrissie
Megan says
How much does your recipe make?
Zippora says
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!
Donna says
Why 1/2 Butter And 1/2 Margarine? Is it to save money, or is it necessary?
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
Debguilbault@gmail.com 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.
J says
I have a real Sees day recipe from the 1950s and I use actual marshmallows and it comes out better than using the canned whip. I also use REAL chocolate like Guittards chocolate instead of Hersey’s to Nestles. I put macadamia nuts in my fudge and it’s to die for. It’s only as good as the ingredients you put in it.
c. says
Marshmallow Fluff (or Marshmallow Cream) is literally just an Italian Meringue. Egg whites whipped to soft peaks, then a sugar syrup taken to the soft-ball stage is slowly drizzled in as you whip it to stiff peaks. If you’ve ever made Italian buttercream frosting, its basically that minus the butter!
Authentic Marshmallow Fluff uses corn syrup in its sugar syrup, but I’ve found a recipe that uses just granulated sugar:
https://glutenfreeonashoestring.com/homemade-marshmallow-creme/
Of course, the million dollar question is whether or not this behaves the same as the stuff in the jar when it comes to making fudge.
markfredin@frontiernet.net 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
margie mac says
thanks for telling us all this!! those ingredients cost to much to end up with spoon fudge! yea kids this is a new way to eat fudge! heres your spoon!!
Sharon Hutchison says
I. Colorado we have found that cooking To 228 degrees instead of 234. Altitude and humidity make a difference I. Making candy.
Julie says
Thank you!
Lisa Tompkins says
With the sees fudge if done correctly you don’t need thermometer. You add the hot sugar and milk to a bowl full of chips and butter and nuts and vanilla and marshmallow cream You Can’t mess it up! I’ve been making since 7th grade. I’m 60 now.
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.
Laura says
Exactly! All my old cookbooks from the past century refer to either butter or oleo.
Debra Dreher says
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!
cecelia says
A walk down memory lane…thanks! As a kid in the early 40’s, my sister and I took turns squeezing the bag and watching the oleo turn yellow…I remember the ‘black outs’ as well when we had heavy dark curtains on the windows and no lights on after sunset, also the books of stamps we used to buy needed items such as coffee or shoes. Hard times but great memories.
Peggy Ward says
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.
Sandi says
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.
Kathy says
How many squareds of the almond bark would equal 16 ounces
Marilyn says
Has anyone tried peanut butter chips instead of or with the chocolate chips? Or maybe cherry chips?