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This See’s Fudge Recipe is the easiest, most foolproof fudge recipe ever! It never gets grainy and comes out rich and creamy every time.
Featured with this recipe
This homemade fudge recipe tastes exactly like the real, actual, classic See’s fudge recipe! It tastes just like the delicious old fashioned fudge that comes from the famous candy shop. To make sure, I made a batch, then went to See’s so I could do a side-by-side flavor comparison. Guess what? Everyone who did a taste comparison (a blind comparison I might add) with me agreed that THIS recipe tasted better! This easy fudge recipe makes beautiful gifts for Christmas or birthdays and is a fun treat to make with your kids.
Ingredients in this Fudge Recipe
This easy chocolate fudge recipe is the most foolproof 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! Here’s what you need:
- Milk chocolate – I use two 8-ounce Hershey bars broken into pieces.
- Semi-sweet chocolate chips – 24 ounces (or two bags). I use the Guittard brand but any of your favorites will work.
- Butter – melted
- Marshmallow fluff – one jar (or about 7 ounces)
- Sugar – Yes, 4 ½ cups is a lot. But life is all about having little treats, am I right?
- Evaporated milk – NOT sweetened condensed milk
- Nuts- completely optional. Chopped walnuts, pecans, almonds, or pistachios all work great with this recipe.
Tips For Making This Fudge Recipe
- Follow the recipe – This might seem like a no-brainer, but with fudge, you want to be pretty exact. Substitutions do not fare well with this recipe. We have had readers that have swapped ingredients out or left them out, and they have been disappointed with the results.
- Stir and scrape the sides when mixing – You want to get all that chocolate melted and smooth. Be sure to use a heavy rubber scraper spatula to help you accomplish this. Make sure to scrape way down to the bottom of the bowl to incorporate it all. Make sure your fudge is completely smooth before pouring it in. You also want to stir until the sheen is gone. It will become thick and harder to stir, which is a good thing!
- 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.
- Keep it cool – For this fudge recipe, you will want to keep it in the refrigerator so it keeps its form. Keeping it at room temperature will make the fudge too soft and the texture won’t be right.
- Pour it in quickly, then leave it alone – Pour the hot fudge mixture into your prepared pan. Quickly smooth it into an even layer while it’s still hot. It will begin to set fast in the square baking dish and it won’t look as smooth if you keep running your spatula over it. Also, try not to bump your pan after it gets set. It will cause ripples in the fudge (I learned this the hard way). Try to quickly set it somewhere it won’t get bumped or moved until it has cooled enough to put it in the fridge.
- Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through.
- Slice before serving – Again, be patient. For fresh, creamy fudge, cut it just before you serve it. Fudge tends to dry out over time. Cut it into 1-inch squares just before you eat it. If you must cut it earlier, be sure to keep the cut pieces in an airtight container or covered with plastic wrap.
If the Fudge Doesn’t Set
The reason I love this recipe is that it isn’t as temperamental as other fudge recipes. The reason it doesn’t get grainy is because you don’t cook the chocolate on the stove and that keeps it from getting too hot. Pouring the hot liquid over the chocolate is JUST enough to melt it and get it to the temperature you want without overheating.
That being said, sometimes the hot liquid you pour over it doesn’t get hot enough, causing the fudge to not set properly. You want to make sure you get a nice rolling boil when you heat the sugar and evaporated milk. Make sure you are heating this in a LARGE enough pot because it will bubble up and expand. You WANT this to expand to be a rolling boil so it gets hot enough to pour over your chocolate, otherwise, it won’t get up to the right temperature and it won’t set right. Just watch it closely and stir constantly so it doesn’t burn.
Another factor that can cause your fudge to not set up is humidity. If it is a very humid day when you make your fudge, it may have difficulty setting.
5-Star Reviews
Here are just a few of the 5-star reviews we’ve received over the many years this popular recipe has been on our website:
“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. The only thing I did different is add 1 Tbsp of vanilla bean paste. 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
Frequently Asked Questions
Let’s be honest, fudge can be intimidating! Before you get started, here are some questions we are frequently asked that may help ease some of your concerns. You can do it!
In a word, no. We have had readers try it and they say it doesn’t turn out right. We haven’t tried it before, but I can tell you it won’t be the same. Some say that they have melted marshmallows down or used a recipe to actually make marshmallow fluff, but again, we haven’t tried this so we can’t tell you for sure that it will work. We like to keep things simple and always stick to this original fudge recipe.
No, you don’t. If you follow the directions, a candy thermometer isn’t necessary. Please use a timer!
We don’t recommend using less sugar or using sugar substitutes for this recipe. In fact, we don’t recommend substituting any of the ingredients for anything low-sugar or low-fat. It just won’t set up the way it is supposed to.
Yes! This fudge recipe freezes great! Just cut it into squares and wrap it in freezer paper and put it in a freezer container to freeze. Once frozen, you can transfer it to a freezer-safe Ziplock bag. When ready to eat, just thaw in the fridge until soft. I like to thaw it in the fridge overnight.
Read More: 25+ Christmas Dessert Ideas
More Must-Try Fudge Recipes
Fudge is always a decedent treat that is a special dessert eaten every once in awhile. With these homemade fudge recipes, you can’t go wrong with making these year-round.
How to Make See’s Fudge
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. 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.
I’m getting ready to make this fudge and I’m wondering if it is ok to slightly warm the chocolate and butter via microwave just slightly, not melty, to ensure everything will melt quickly enough to make it to the pan before it starts to set. I can’t rate it yet, sorry :~D
You can, but probably not necessary. This recipe will work great the way it is written. Thank you for asking!
Should I use salted or unsalted butter?
I always use salted!
Any adjustments for high altitude? 5,000ft & above.
I would take about 1 minute off the boiling time. Hope this helps!
You call for a rolling boil for 4 minutes. What temperature are you trying to obtain ? Same receipt as my grandmother used, but we had to go to a candy thermometer
Sorry I don’t have the exact temperature. We’ve always made it by timing.
This is the best fudge I have ever made. The only thing that I did different is add 1 TBSP of vanilla bean paste. Delicious, smooth, and not grainy at all !! Very easy to make.
230° is what you cook fudge to. Also if cooked to thermometer temperature it will be room temperature stable when hardened, refrigeration shouldn’t be necessary at all. And I would try making your recipe however I don’t care what you say, it may taste delicious it is NOT I repeat NOT Sees recipe, if there are no eggs in the recipe.
I’ve used this recipe for 40 years always perfect
5 c sugar
1 can Evaporated milk
Bring to a boil stirring constantly until it reaches a boil set timer for 3 min still stirring the entire time
Remove from heat and stir in
1 cube butter
2 cups semi sweet chocolate chips
1 bag of mini marshmallows 10.5 oz
Stir until all are totally mixed in and smooth
Pour into a buttered 11×13 pan (I add my nuts into pan) then pour over fudge let set until cold
Cut into squares and store in a can or freeze
Is the evaporated milk a small or a large can?
A large can. I think the small can is 5 oz.
Just made this and I agree with Wow! Really more like WOW! Thought my arm was going to fall off but so worth it. Had eggs boiling on the back burner for deviled eggs and poured yhe fudge in the pan and smothef it over. Took the eggs off and turned around and much to my surprise. The fudge was already setting up! It’s in the fridge now for tomorrow which is Christmas Eve. Can’t wait to try it but the spatula sure tastes good! Thanks so much for this recipe. Now my go to fudge recipe! Merry Christmas!
What exactly do you mean when you say, “then pour over fudge”? I’ve never made fudge and it’s a bit confusing when you say to pour into a buttered pan, then pour over fudge…
You pour the boiling sugar/evaporated milk mixture over the chocolate/marshmallows/butter and stir until it is all melted. Once the ingredients are all blended, you pour it into the buttered pan. It may be helpful to watch the video if you are still confused. Thank you for asking!
Ooohhh, now I get it…you were just trying to say that you add your nuts to the buttered pan and once the mixture of all ingredients (hot ingredients poured into room temp ingredients) is melted and smooth, then pour into buttered pan with nuts (should you choose to have nuts in your fudge), right?
How much is a “cube of butter”?
1/2 cup!
a packaged in paper long rectangle, or 1/2cup or 1/4 pound
What is a cube of butter?
A half cup.
This is the recipe I use too😁. I’m going to give this one a try though.
I would add a whopping Tablespoon of Vanilla to this!
Or a Tbs of Expresso powder to kick it up a notch.
Can you please clarify exactly what you meant when saying, “pour into a buttered pan then pour over fudge”?
Sorry, didn’t mean to post this question twice. I just saw the answer to my first post, thanks for the reply!
How much butter is a cube of butter?
1/2 cup!
Uh oh. I just finished making the fudge and put it in the refrigerator. I missed where it said to stir for 4 minutes in a rolling boil. I took it off the stove once it was in a full boil. Anybody know what that will do to the fudge?
It may be a little grainy if it didn’t boil long enough. I hope it still turns out!
Can I use sweetened condensed milk instead of evaporated milk and sugar
I haven’t tried it that way, so I don’t know how it would turn out.
You probably could. I have a recipe that uses condensed milk, chocolate chips and vanilla. Heat in a microwave stir occasionally until melted and smooth.
That’s pretty much what you’re making when you add that much sugar to evaporated milk and boil it that fast and long.
Wow – just wow! Easiest and best fudge I have EVER made! Thanks for sharing this delicious recipe. My family is fighting over the pieces!
This tastes just like See’s Fudge! I’m making a big batch to give as holiday gifts! Thanks for the recipe!
This fudge looks so delicious! I think I’d have to eat all 48 pieces!!
This fudge recipe looks so creamy and decadent! Saving to make soon!
My family is going to love this, thank you for the recipe!
What is the self life on this?
If you store it in an airtight container, it should keep for about 4 weeks!
By far, the Most Delicious fudge our family has ever tasted!! It is so smooth, so rich. Used 60% dark chocolate this time, gave it a deeper, chocolaty flavor. Will never try another recipe!!!
We are so glad you liked it! Thank you for the 5-star rating!
Tried this recipe over the holiday. It was easy to make and so good! Highly recommend!
This is the sees recipe, it matches my recipe exactly so there is your confirmation. I line my pan with wax paper.
My Mom always made what she said was a See’s fudge recipe and handed it down to me. It uses 32 jet puffed marshmallows instead of fluff and I don’t have an issue with it. It is just more work because you have to stir the cooked fudge more to melt the marshmallows and get rid of the sheen on the chocolate so it will set.
Can you add vanilla extract and walnuts to this recipe?
We haven’t tried that, but it sounds delicious!
Stupid question…is it better to grease the pan with butter or shortening?
Either way is fine!
Thank You, Thank Ypu, Thank You. I am 77 and my mother used to nakd this See’s Candy when I was growing up. I have never been able to find this recipe, Ever. It was soooooo good and just melted in my mouth. Great memories. Can’t wait to make it. Thsnk You for the different ways to make it also. This is a great Christmas gift. Thank You. Have a wonderful Holiday Season.
I was always told to NEVER make fudge (Or any candy) when it is rainy or highly humid outside. It affects the quality of it and can make it grainy too.
I have been hearing this lately too! Crazy how weather can affect it so much!
Tried it exactly according to the instructions and it’s delicious! I’ve never had See’s, so I can’t compare. But my family and I all LOVED it.
This fudge disappears every time I make it. I’m so glad your family loved it too!
I LOVED this recipe! When I was six.
This is nothing more than the pedestrian, run-of-the-mill chocolate-flavored marshmallow creme ‘fudge’. *urp*
Nothing special to see here folks. Move along…
I give it one star(?) because I’m not sure it’ll let me give zero.
So glad you liked it when you were six! If you are not a fan of it anymore you are invited to simply not make it.
😁
So, it’s not your family’s ‘tradition’ any longer… was one of them also “if you can’t say anything nice…”? Yep, didn’t think so.
This probably won’t be published but here goes. You, sir, are a turd.
No need to be rude.