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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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Is it just me is or is this a lot of chocolate…
Other than that it turned out great just messy for me!
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!
Would condensed milk be acceptable in place of the sugar and evaporated milk for this Sees Fudge Copycat recipe..
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!
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!)
I got great reviews on this. But I changed out some regular chocolate with some dark. So yummy! Thanks for this recipe
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?
I haven’t tried it that way, but I don’t see why it wouldn’t work! Let us know how it turns out!
Yes I tried butterscotch morsels perfect
How much insulin should be added to the recipe for us diabetics?
HAVE 3 PACKAGES OFHERSHEY bars FROM Halloween. each bar is 1.77 oz how many should .How s ould I use
You need 16 oz total, so about 9 bars!
Tried this recipe over the holiday. It was easy to make and so good! Highly recommend!
So glad you liked it! Thank you!
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.
Any reason you couldn’t use parchment paper instead of greasing the pan?
You can totally use parchment if you would like 🙂
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?!
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.
I’m back for more! I’ve never made fudge before and this was a huge hit!
I think the original called for 6 min exactly-no grainy
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.
Instead of chocolate is there anyway of making it eggnog for the holidays?
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.
All you need to do is substitute white chocolate then add nutmeg 1-2 tsp, and instead of vanilla use rum flavoring
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.
🙂 We hope you will like it! I just made it yesterday — my personal favorite recipe – Erica
It turned out perfect! I got so many compliments on it 🙂 I will be making it over and over for the holidays. Thank You
Woo hoo! So glad everyone liked it!
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.
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#)
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?
We haven’t had that happen before with this recipe.
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.
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!
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!
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!
If this is a sees recipe why are you using Hershey brand and guitard brand chocolate?
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!
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.
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!
Is their any marshmallows In it ?
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.
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.
GOD BLESS ALL YOU NICE PEOPLE, HAVE A BLESSED DAY, FUDGE SOUNDS YUMMY ,CAN’T WAIT TO TRY THE RECIPE!
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!
I’m so glad you liked it and that it brought back memories of you and your Father. Thank you for sharing this!
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.
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/
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! 😉
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.