This See’s Fudge Recipe is the easiest, most foolproof fudge recipe ever! It never gets grainy and comes out perfectly every time.
Is this recipe the real See’s Fudge recipe?
As far as we know! 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.
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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?
In a word…no. We have had readers try it and they say it doesn’t turn out right. We haven’t tried it before (if it ain’t broke…) but I can tell you it won’t be the same. We have had some say that they have melted marshmallows down or used a recipe to actually make marshmallow fluff but again, we haven’t tried this so we can’t tell you for sure that it will work. We like to keep things simple and always stick to this original recipe.
Can I use a sugar substitute for this recipe?
We don’t recommend using less sugar or using sugar substitutes for this recipe. It just won’t set up the way it is supposed to.
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.
- 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 Copycat See’s Fudge
Super Easy See’s Fudge Recipe
- 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 whip (7-8 ounce jar)
- 4 1/4 c. sugar
- 12 oz. evaporated milk
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Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.
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In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.
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Pour cooked ingredients over chocolate in mixing bowl in 4 to 6 intervals, stirring constantly until smooth.
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Pour into a greased 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.
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
Brinda Lobato says
I have been making See’s fudge for over thirty years, and here’s my copy-cat recipe. It does not contain any marshmallow products. 18 oz. semi-sweet chocolate chips
4 and 1/2 cups granulated sugar
1/2 cup butter
1/2 cup margarine
1 12 oz. can evaporated milk
1or2 teaspoons vanilla
Put milk and sugar in large pan, bring to boil and cook for six minutes, pour mixture over chips, butter and margarine, mix a little, then add vanilla. Continue to mix until smooth, add 1 cup of nuts (your choice) if desired. Pour into buttered or lined 9×13 glass dish, cool in refridgerator until set. Cut into size desired and wrap each piece individually (I use plastic) to give for gifts.
Ronda smith says
Does your recipe call for the hersheys candy bars?
Erica says
It can be 1 Lb. of any kind of milk chocolate candy bar. We have used Symphony and Ghiradelli before and both of those are amazing!
Chocoholic says
Let’s get real, See’s would never use Hershey’s in their chocolate! People are so gullible !
Echo says
Of course, you are right. We used Hershey’s (or you can use any other brand of your favorite chocolate chips) because of the cost point. A bag of See’s chocolate chips is $6.50 as compared to $1.99-$2.50 for a bag of chocolate chips at the grocery store.
angel says
How many bags of chips do you need? Do you add a pond of chocolate also?
angel says
How many bags of chips do you need for the recipe? Do you also add 1pd. of chocolate bar?
angel says
This message is for Brenda because I don’t want to use marshmallow fluff or cream or marshmallows in my fudge recipe! How many bags of chips do you use in your recipe? Do you add 1pd. of chocolate bar in your recipe also?
Barbara Shelton says
Her recipe says, 18 oz. of semi-sweet chocolate chips.
Ria says
Do you refrigerate your fudge?
Thanks!
Summer Sez says
Brinda Lobato there is no chocolate in your recipe?
Jan says
Yes there is, read the first part of recipe, call for 18 oz of semi sweet chips.
Christina says
This is the real See’s Fudge Recipe. See’s does not use any of the marshmallow crap! I have a certified letter from See’s from over 40 years ago!
Jordan says
I am pretty sure that See’s would never use margarine in their fudge. Margarine is gross and shouldn’t EVER be used in anything. So I am certain that your certified letter from 40 years ago is a fake and you were scammed. Sorry Hun!
Jordan says
That definitely is not the See’s fudge recipe. No one professional would ever use margarine. And yes if you make this recipe and buy fudge from See’s it taste the same.
Carol says
Jordan, you should read up on the history of marjarine before being so dismissive. We know better today, but for many decades it was supposedly much better for us than “animal fat” butter. Mothers, concerned with their loved one’s health, cooked with and put Parkay on their dinner tables. Look through someone’s recipe box for mid-century recipes and you will find a lot of them call for marjarine and Crisco. They were made from vegetable oils that we thought were a healthier choice. Cheers!
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.
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?
kathy varvel says
YES u can use marshmallows
CHERYL says
use small marshmellows about a cup to a cup and half
or large marshmellows melt and its the same as marshmellow cream
[email protected] says
Just melt a package of mini marshmallows. Use a couple of . tablespoons of the butter and stir constantly over low heat until melted.
Dana says
It is consistent with melted marshmallows. I would assume that if you melted down a bag of them, it would be the same as using marshmallow whip. Hope this helps!
Francine salter says
Try peanut butter, I love chocolate and peanut butter together
Valerie says
Here is a recipe to make marshmellow fluff http://www.thekitchn.com/recipe-homemade-marshmallow-fluff-222088
Marion Adams says
Use mini marshmallows. I’ve had the see’s fudge recipe for 55 years now, and it called for mini marshmallows, not the jar of marshmallow fluff.
[email protected] says
4 cups of sugar? Really? That is a lot of sugar…talk about sweet..I haven’t tried this recipe. .I wouldn’t use 4 c. Tho.
Diane says
If I may say I tried fudge the year before this last Christmas and it was a complete disaster so last Christmas I was determined to make good fudge, I was successful at Peanut butter but completely failed again at chocolate so there I was looking at my daughters disappointed face yet another year and thinking this can’t be that hard so what the heck was going on? I was determined to find out what exactly I was doing wrong! So I went on a internet search and this is where I went wrong and this is where the good bakers seem to forget to tell us “newbies” so for all you “newbies” out there take this as the gossipal because I wasted a lot of ingredients last year. After searching and reading several articles I realized that I wasn’t cooking my fudge long enough yeah the 4 minute or 15 minute boil just wasn’t cutting it! after that was a “big fail” I came across an article that said DON’T be cheap and skimp on a candy thermometer! I learned from Paula Deen that fudge should be heated between 234-238 degrees and without a thermometer there is no way in hell that you can know this, at least not a newbie, so off I went to the local grocery store and found a digital one for $14.99 it was the “best” $14.99 I spent and “WALA” just like magic my fudge was perfect! So please experienced bakers you need to tell newbies this, it’s a very very important fact for achieving perfect fudge and also the 15 minutes I’ve never been able to make a batch in that frame time more like 30 to get it up to the temperature that it needs to become fudge, I just wanted to put in my 2cents and save others from my disaster for 2 years
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!
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
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.
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
Robyn ferrari says
See’s fudge recipes have been out quite a while online.
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
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.
Jaime Hawkins says
Sounds so good! Will definitely be making this for my neighbors this Christmas! Thank you for sharing ????????
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.
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!
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
Susan says
You can make marshmallow cream/whip. If you do a web search, there are bunches of recipes. Egg whites, sugar, corn syrup…
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
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!
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
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…
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.
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!!!
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!
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!
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 🙂
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.
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 🙂
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!
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!
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
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
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!!
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?
Jane says
Please send me a copy of your fudge recipe that has no fluf in it ty
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.
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 🙂
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 🙂
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.
Donna says
The fudge looks good,must it!
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!
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!
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!
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!
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!
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!!! 😀
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.
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! 😉
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/
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!
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!
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.
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!
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!
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!
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!
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!
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.
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.
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!
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!