See's Fudge Copycat Recipe

See’s Fudge Copycat Recipe

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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.

Cut pieces of See's Fudge on a cutter board.

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

5-Star Reviews ⭐️⭐️⭐️⭐️⭐️
Why I Love this Fudge
Ingredients You’ll Need
How to Make See’s Fudge
Recipe Tips
Frequently Asked Questions
Make Ahead and Storage
More Yummy Fudge Recipes
See’s Fudge Copycat Recipe

Ingredients You’ll Need

Ingredients to make See's Fudge including sugar, evaporated milk, butter, semisweet chocolate chips, marshmallow creme and Hershey's milk chocolate.

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

Large glass bowl with chips, broken up Hershey bars, butter and marshmallow creme for 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.

Sauce pan with milk and sugar boiled for See's Fudge.

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.

Large glass mixing bowl with Hershey bars, chips, butter and marshmallow creme with hot mixture added.

Pour the hot syrup over the chocolate mixture in 3–4 additions, stirring nonstop after each addition so everything melts evenly (no clumps).

Stirred See's Fudge in a large glass bowl with spatula.

Continue stirring until the mixture is completely smooth and glossy; scrape the bowl well so there are no streaks.

Spread out See's Fudge in a baking dish lined with parchment paper.

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.

Cutting up block of See's Fudge with a knife.

Frequently Asked Questions

Do I need a candy thermometer for this recipe?

No, you don’t. If you follow the directions, a candy thermometer isn’t necessary. Please use a timer!

Can I use marshmallows instead of marshmallow cream or fluff?

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.

Why is my fudge grainy?

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.

My fudge is too soft, what happened?

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.

My fudge separated and looks oily or greasy, can I fix it?

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.

What is the soft-ball stage or ideal temperature for fudge?

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.

Can I make this fudge firmer or softer?

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.

Can I make this in a smaller pan?

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

Chocolate Peanut Butter Fudge

Mint Chocolate Fudge

Vanilla Fudge

Rocky Road Fudge

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. 🍫✨