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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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I’m about to make this– but realized I’m about 2 ounces short of 16oz of milk chocolate– darn husband snacking on the choc chips! Do you think a couple of ounces will make a difference?
I think you’ll be alright!
I made this two days ago unbelievable how delicious it is my friends and family couldn’t get enough creamy melts in your mouth can’t say enough about it thanks for the recipe I will make this recipe again definitely
Hello
My husband likes hard fudge. Is this hard or soft?
Thank you,
Karen
I would say this fudge is on the harder side, especially if you refrigerate it.
Can a stand mixer be used to mix the fudge as the boiling ingredients are poured in?
I haven’t tried it that way before! Let me know how it goes if you try it!
Hi there I am from South Africa, we don’t have creamy marshmallow what else can I use. Thank You
You can make your own marshmallow creme with marshmallows! Heat 16 large or 160 miniature marshmallows + 2 teaspoons of corn syrup in the top of a double boiler and stir until the mixture is smooth.
Question: You said to butter the pan prior to pouring in the chocolate, however it appears you place wax paper in the glass pan as well. Does not mention any of this in the recipe. Can you forego the butter and just coat the pan with wax paper, or do you do both. Thank you
You can do any of the three methods: spray with cooking spray, coat with butter, or use wax paper.
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.
I just went to the store and bought Hershey’s chocolate bars. I had to buy 4 4.5 ounce bars. You said 2 8 oz bars. Do you mean the small bars with 8 squares?
It seems like a lot of bars
In the original recipe it is 2 of the giant Hershey bars. It is a lot of chocolate, but it makes enough to fill a 9×13 pan.
Thank you for this recipe. I have two questions. Have you halved the recipe? When you say 2 Hershey’s chocolate bars, do you mean I size they call GIANT? I was picturing 2 regular Hershey bars. Sorry if this is a silly question. Thank you🎄
I haven’t halved the recipe before, but I bet you could! And yes it is 2 of the giant-sized bars.
Seems like more chocolate chips added than most fudge recipes. Is that right? So 24 0z of cc’s is like two bags of chocolate chips then 2 giant bars of hursheys?
Yep! That’s right. It makes enough to fill a 9×13 pan, so it is a lot.
First attempt – and it’s delicious !!!
Marshmallow creme in a jar wasn’t around when Sees first made fudge! So not the original. I have a 50 year old recipe and marshmallows were used. Maybe originally they didnt even use marshmallows but the soft ball stage which takes a long time to cook and stir but is delious
Please share your recipe! We would love to see it!
Marshmallow creme/fluff was invented in 1917. See’s candy started in 1921.
Yes! I have always used marshmallows; growing up in the 50’s, my mom made it and I have been making it every year since! Still use marshmallows!
i was born in 1955 and have eaten Fluffernutter sandwiches (peanut butter and marshmallow fluff for the uninitiated) as long as I can remember. Marshmallow fluff has been around for a looong time!
a packaged in paper long rectangle, or 1/2cup or 1/4 pound
Can you add chopped walnuts?
Yes, of course!
I will try it since My recipe failed. It was grainy. Hope that doesnt happen again! Wish me luck.
Good luck! 🙂
I haven’t tried this recipe yet but I’m going to, soon. I’ve looked at several fudge recipes and this looks like the one! I’d like to add walnut pieces, at what point would I do that?
Mix in the walnuts just before you pour the chocolate fudge mixture into the buttered 9×13 pan to set. You could also add the walnuts just to the top of the fudge after it is poured into the pan. Thank you for asking!
1/2 cup butter…salted or unsalted? …recipe does not say which
I usually use salted!
This is so delicious! Thanks for the fudge making tips.
I just made this fudge today and followed the recipe exactly. It turned out great without any problems! All of the negative comments about various fudge disasters had me worried. However, I had nothing to worry about because I simply followed the recipe as stated and my fudge came out perfectly yummy.
Thank you for sharing this, Cynthia and for the 5 stars! I’m so glad you had success with this recipe!
Can you use milk chocolate chips instead of the Hershey bars?
That should work!
That’s what I used. All Guittard chips for both. So perfect.
I have been using this recipe for a while. Delicious and dependable every time.
Does the chocolate, butter and marshmallow mixture need to be stirred together prior to adding boiled evaporated milk and sugar?
No, it will all get mixed together once the boiled ingredients are added. Thanks for asking!
I love Fudge at Christmas and this looks so yummy!
I’m fixing to use this recipe but can you tell me how many pounds does this make all I can find is 48 squares need to know how many pounds that is plz
I haven’t ever measured it in pounds, sorry!