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If you love that classic, ultra creamy candy shop fudge, this See’s Fudge Copycat Recipe is the one I make on repeat. It’s rich, smooth, and melts in your mouth, but it’s also genuinely easy. No complicated steps, no candy thermometer stress, and it’s ready for the fridge in about 15 minutes. This is my go-to for holiday treat boxes, neighbor gifts, and those days when I just want a little square of something special.
5-Star Reviews ⭐️⭐️⭐️⭐️⭐️
“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.” – Brooke
“This is the best fudge recipe I have ever made. … Delicious, smooth, and not grainy at all!! Very easy to make.” – Elizabeth
“By far, the most delicious fudge our family has ever tasted!! It is so smooth, so rich. Used 60% dark chocolate this time, gave it a deep, chocolatey flavor. Will never try another recipe!!!” – Julie
Why I Love this Fudge
This homemade fudge recipe tastes almost identical to the classic See’s fudge from the store. And in my opinion, even better! I didn’t just guess that this tastes like See’s, I tested it. I made this fudge, then went to See’s and bought their classic fudge to compare. At home, I cut both into identical 1-inch squares, served them straight from the fridge, and did a blind taste test with my husband and 3 kids. Everyone rated each piece for creaminess, chocolate flavor, sweetness, and graininess. The surprising part was how close they were in flavor, but my homemade fudge got higher scores for being smoother and creamier, with a cleaner finish.
I love it because it is foolproof, comes out smooth every time, and is never grainy! I have tried other recipes that take much longer (and are much more finicky) to prepare and trust me, it is so unnecessary! You really don’t need more than 15 minutes for perfect fudge. This fudge recipe makes beautiful gifts for Christmas or birthdays and is a fun treat to make with your kids.
I like to serve it with a glass of peppermint hot chocolate, some fresh berries to balance the sweetness, or on a dessert charcuterie board.
🩷 Erica
Ingredients You’ll Need
- Milk chocolate: I use Hershey bars and break them into pieces so they melt evenly.
- Semi sweet chocolate chips: I love Guittard, but any brand you trust works great here.
- Butter: I often use salted, but unsalted works too.
- Marshmallow fluff or marshmallow creme: This is a must for the texture, regular marshmallows do not behave the same.
- Sugar: Plain granulated sugar, nothing fancy needed.
- Evaporated milk: Make sure it’s evaporated milk, not sweetened condensed milk.
- Vanilla: Adds that classic warm fudge flavor right at the end.
- Nuts (optional): Chopped walnuts, pecans, almonds, or pistachios.
Ingredient Additions and Substitutions
I’m going to be honest, this recipe does best when you stick to it. Fudge is one of those desserts where small swaps can change the texture. That said, these options tend to work well:
- Chocolate swap: You can use a darker chocolate for deeper flavor, like a 60% bar, but keep the total chocolate amounts the same.
- Butter: Salted or unsalted both work, just know salted butter gives a slightly more balanced flavor.
- Nuts: Totally optional, and you can also leave them out for a classic smooth See’s style bite.
- Vanilla: If you want to get fun, you can add a tiny splash of almond extract, but keep it subtle so it still tastes like classic fudge.
How to Make See’s Fudge
- Line a 9×13-inch baking dish with parchment paper (for easy removal) or coat with butter and set aside. In a large bowl, add the milk chocolate pieces, semi-sweet chips, butter, and marshmallow crème.
- In a large saucepan, combine the sugar and evaporated milk. Cook over medium heat, stirring constantly, until it reaches a full rolling boil. Keep it at a steady boil for 4 minutes, stirring the whole time. Remove from heat and stir in the vanilla.
- Pour the hot syrup over the chocolate mixture in 3–4 additions, stirring nonstop after each addition so everything melts evenly (no clumps).
- Continue stirring until the mixture is completely smooth and glossy; scrape the bowl well so there are no streaks.
- Pour into the prepared pan, smooth the top, cover, and refrigerate until firm (several hours or overnight).
- To cut, lift the slab out, score into squares, and slice with a warm knife. Keep refrigerated until serving.
Recipe Tips
These are the little things that make the difference between good fudge and that perfect candy shop texture.
- Use a timer for the 4 minute boil. This is the biggest key to a proper set.
- Stir constantly while boiling so nothing scorches and the heat stays even.
- Scrape the bowl really well when mixing so there are no streaks hiding at the bottom.
- Use parchment paper for easy removal of the fudge from the pan, butter the baking dish, lay the parchment paper in, and then butter the parchment paper. Avoid using aluminum foil. It rips easily and can stick to the fudge.
- Pour and smooth quickly, then leave it alone. Overworking the top can make it less pretty.
- Keep it refrigerated for the best texture. Room temp tends to soften it too much.
- Cut right before serving if you can, because fudge dries out a bit once it’s sliced.
If your fudge does not set, it’s usually because the syrup was not hot enough. Make sure it reaches a true rolling boil and stays there for 4 full minutes in a large pot since it foams up. Humidity can also slow the set, so on very humid days, it may simply need longer chill time.
Frequently Asked Questions
No, you don’t. If you follow the directions, a candy thermometer isn’t necessary. Please use a timer!
I do not recommend it. The texture does not turn out the same, and this recipe really relies on marshmallow creme for that smooth finish.
Fudge can become grainy if the sugar crystalizes during the cooking process. This often happens from overheating or over-stirring the milk/sugar mixture, and when sugar gets stuck on the sides of the pan. To prevent graininess, cook the sugar and milk on low heat until the sugar completely dissolves in the milk, before bringing the mixture to a boil. Also try swirling the pan instead of stirring, so sugar doesn’t splash up on the sides.
Most often, it was underboiled. You need a strong rolling boil for the full 4 minutes. If it’s a humid day, it may also need extra time in the fridge.
Yes, usually. Separation happens when the mixture gets too hot or is cooked too long, and the fats separate from the sugar mixture. To fix it, scrape the mixture back into a saucepan, add 1–2 tablespoons of water, and warm it over low heat while stirring constantly until it comes back together and looks smooth again. Once it’s glossy and unified, pour it back into the pan and chill.
Tip: If you notice separation starting while you’re stirring the hot syrup into the chocolate, keep stirring and don’t panic. Sometimes it will emulsify back together as it cools and thickens.
Soft-ball stage is a candy-making temperature range where a drop of the sugar syrup in cold water forms a soft, pliable ball. For fudge, this is typically around 234°F (112°C).
You do not need a thermometer for this recipe, but if you want an extra accuracy check, clip on a candy thermometer and confirm the syrup is near 234°F at the end of the boil. This can help if you live in a humid area, are at higher elevation, or have had fudge come out too soft in the past.
Yes, slightly. A little less cooking time tends to yield softer fudge, and a little more yields firmer fudge, but it’s a narrow window. If you start adjusting, do it in small increments and consider using the soft-ball stage (around 234°F) to avoid overcooking and causing separation or graininess.
You can, but the thickness and chill time will change. A 9×13 gives the classic thickness most people expect.
Make Ahead and Storage
- Refrigerator – Keep fudge covered and refrigerated for the best texture.
- Room temperature – It will soften and won’t have that classic firm bite, so I don’t recommend it for long.
- Freezer – Yes, this fudge freezes beautifully. Wrap squares in freezer paper, store in a freezer container, then thaw in the fridge overnight for best texture.
More Yummy Fudge Recipes
- German Chocolate Fudge
- Rocky Road Fudge
- Creamy Chocolate Coconut Fudge
- Peanut Butter Fudge Cookies
- Hot Fudge Sauce
- 25+ Christmas Dessert Ideas
This Copycat See’s Fudge is ultra-creamy, perfectly chocolatey, and made for sharing! Box it up for neighbors, add it to a holiday dessert tray, or stash a few squares for yourself. If you make this fudge, I’d love to hear how it turns out! Leave a rating and a comment below. 🍫✨
See’s Fudge Copycat Recipe
Video
Ingredients
- 16 ounces milk chocolate, (I use two 8 ounce Hershey bars broken into pieces)
- 24 ounces semi-sweet chocolate chips , I use the Guittard brand
- ½ cup butter
- 1 (7-ounce) jar marshmallow creme
- 4 ¼ cups sugar
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla
Instructions
- Butter a 9×13-inch glass baking dish or line with parchment paper (for easier removal from the pan). Set aside. Combine milk chocolate, chocolate chips, butter, and marshmallow 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 at a rolling boil for 4 minutes with a wooden spoon. Remove from heat and stir in vanilla.
- Pour the evaporated milk mixture over the chocolate mixture in several intervals, stirring constantly to keep the fudge from clumping.
- Continue stirring until well blended and smooth.
- Pour into prepared baking dish. Cover tightly and refrigerate for several hours or overnight, until hardened. Keep refrigerated until you serve.
Notes
- Boil for 4 full minutes at a rolling boil using a timer for the best set.
- Use marshmallow creme, not regular marshmallows, for the right texture.
- Stir and scrape the bowl well so the fudge is completely smooth before pouring.
- Smooth once and leave it so the top stays pretty.
- Store covered in the fridge for the classic firm, creamy bite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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 🙂
is it possible to use coco powder instead of choc. bars, if so do you know the amount?
I’m not sure, we have never done it with powder before. If you try it, let us know how it turns out!
Could I use heavy whipping cream instead of canned milk , or go with half canned milk & half cream ?
We haven’t done it that way before but you can try! Let us know how it turns out if you do it!
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!!!
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.
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.
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
Mine was thick also. I couldn’t smooth out the top to look pretty!
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?
Your suppose to let it boil 4 mins.. It will be thick if not. Start the 4 minutes when it starts to boil…
Can I use milk chocolate chips instead of the semi-sweet? I accidentally bought the milk?
Yes, you should be fine… You just might find it slightly sweeter
Can you use heavy creme instead of canned milk?
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!
This is my first time making fudge. Are you supposed to melt the ingredients in the first step?
Yes, you will want them all melted together
You can make marshmallow cream/whip. If you do a web search, there are bunches of recipes. Egg whites, sugar, corn syrup…
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?
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.
What do you recommend for greasing the glass pan?
cooking spray works great 🙂 That is what I usually use
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! 🙂
Great idea! Wax paper works well also 🙂
I use butter to grease the dish
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?
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!
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.
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!
Cheryl, what is your Mom’s peanut butter version??? Will you share???
Can u post the peanut butter recipe plz
I just add peanut butter to the fudge. I do not use butter so the peanut butter takes its place and very good.
I hate butter so always have to change something.
Sounds so good! Will definitely be making this for my neighbors this Christmas! Thank you for sharing ????????
Thank u for the recipe I would like to add nuts would I do it at the end and how much? Thank u
Yes, if you add nuts you will do it right before pouring it in the pan to cool.
Is marshmallow whip the s as me as fluff?
Yes 🙂
Erica could the same amount of condensed milk be used in this recipe ? and not all the sugar ?
Thank You
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!
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.
Or marshmallow creme!
yes
See’s fudge recipes have been out quite a while online.
How log will this keep..how to store ….and will taste be effected
It keeps for about a week in an airtight container. It usually takes the best within the first few days
When you store it, do you refrigerate it until set then leave it out or do you put it back in the fridge?
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
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
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
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.
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
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
Do you have to use marshmallow in the fudge recipe? I prefer not to but does that change the recipe?
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!
Old fashioned cooked fudge has a completely different texture and a more chocolate flavor.
Marshmellow fluff i.e. Krafts
U can use marshmallows.
Love this fudge. Thanks so much and have a super-duper weekend!
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.
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
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.
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.
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????
The reader asked for an exchange because she couldn’t get fluff where she lives. I don’t think your comment was necessary.
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.
Can it only be put into a glass dish??? Is there another different pan you could use, like stainless steel, perhaps???
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!
The hot liquid melts the marshmallows, just pour over, then stir till melted.
Does this recipe say four and one quarter cup of sugar?
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.
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
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!
I’m so glad you like it! Thanks for sharing your tips!
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?
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.
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.
Does your recipe call for the hersheys candy bars?
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!
Let’s get real, See’s would never use Hershey’s in their chocolate! People are so gullible !
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.
How many bags of chips do you need? Do you add a pond of chocolate also?
How many bags of chips do you need for the recipe? Do you also add 1pd. of chocolate bar?
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?
Her recipe says, 18 oz. of semi-sweet chocolate chips.
Do you refrigerate your fudge?
Thanks!
Brinda Lobato there is no chocolate in your recipe?
Yes there is, read the first part of recipe, call for 18 oz of semi sweet chips.
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!
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!
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.
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!
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.
Omg ohhhhh noooo this isn’t good
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.
Yummy, send some to me please
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
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!
Any chance you would share your recipe. I am writing from Australia. Would love to try it. Chrissie
How much does your recipe make?
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!
Why 1/2 Butter And 1/2 Margarine? Is it to save money, or is it necessary?
YES u can use marshmallows
use small marshmellows about a cup to a cup and half
or large marshmellows melt and its the same as marshmellow cream
Just melt a package of mini marshmallows. Use a couple of . tablespoons of the butter and stir constantly over low heat until melted.
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!
Try peanut butter, I love chocolate and peanut butter together
Here is a recipe to make marshmellow fluff http://www.thekitchn.com/recipe-homemade-marshmallow-fluff-222088
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.
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.
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.
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.
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
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!!
I. Colorado we have found that cooking To 228 degrees instead of 234. Altitude and humidity make a difference I. Making candy.
Thank you!
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.
Why would See’s use Hersey bars in their fudge recipe?
They don’t. It all Guittards…
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.
Thank you for the info, Big Dan!
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….
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?
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.
Exactly! All my old cookbooks from the past century refer to either butter or oleo.
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!
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.
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.
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.
How many squareds of the almond bark would equal 16 ounces
Has anyone tried peanut butter chips instead of or with the chocolate chips? Or maybe cherry chips?