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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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This fudge is the Best.
What can I do to make it creamier?
This is the best fudge ever! 1st time to make it. Perfect, easy, and delicious 😋 😍
Great concept but too sweet for us. We ended up using one cup of sugar and a teaspoon of salt and the second batch was spot on. We didn’t have fluff so we used large marshmallows melted and it worked well. Thanks for the recipe!
Thanks for the Receipe however I was worried re the sweetness so was pleased to see someone post they had too and what they did to cut it down. Great rerceipe though. Many thanks.
Can I cut this recipe in 1/2 if I only want to make 1/2 of it?
Sure!
Thanks for a great recipe for a first timer!! Never made fudge before…this one turned out awesome!! Thanks!
I make this fudge every year at Christmas and give it as a small Christmas gift! It’s easy enough to make for sure. Thank you for sharing this recipe. Merry Christmas to all 🎅
Would adding a little peppermint extract be ok?
That sounds delicious!
Hello to everyone at Favorite Family Recipes
I have a question for you, it’s my first time in making fudge so I noticed that there is no Vanilla in this recipe, and after looking at other recipes one online I happened to notice it. So my question is, was it a typo and left out by mistake-or, is there no vanilla in your recipe. Either way I’m gonna give it a try and make it.
Many thanks-
Jonathan Owens
It is not a typo, there is no vanilla extract in this recipe. Hope you enjoy!
I would like chopped walnuts pieces in this fudge. How much should i put.
1 cup should do the trick!
I have arthritis in my hands. Would using a stand mixer work?
I think so!
Ive tried using my KitchenAid to mix the fudge and it didnt work out very well!
They all look so good haven’t had a chance to try then yet but soon thank you for shearing
This recipe makes a LOT of fudge. Tastes great, smooth and creamy. A couple things, I stirred until my arm gave out and still couldn’t get all the chips to melt completely. And using a 13×9 dish leaves the fudge at least an inch thick, maybe more. Very difficult to cut and have smooth sharp edges. I think if this were poured into two 13×9 dishes it would be just right. Or if possible, halve the recipe.
My kids like a more milk chocolate taste so would it set up just as good if I used more milk and than semi sweet?
Milk chocolate doesn’t set up as well as semi sweet, so I can’t recommend that substitution. However, this recipe is very sweet, so I feel like it balances the darker chocolate well.
how many pounds does this recipe make?? looks delicious 🤤!
We haven’t weighed it before, but it fills up a 9×13 pan!
This was a huge hit at Easter! Definitely keeping this one and I even used Aldi chips for both types of chicalote and it was perfect!!!
Made this recipe several times delicious family loved the fudge
Love your recipes
OK… What am I doing wrong here?
I’ve attempted to make this twice and the chocolate wouldn’t melt enough to pour into the pan. I did the 4 min rolling boil over medium like in the pics…. I tried my second batch making the temp just a tad higher.
It still set but it wasn’t all that great tasting.
Huh, that’s so weird! Maybe try breaking the chocolate and butter up into smaller pieces so it melts quicker? Sorry you’re having trouble with the recipe!
I haven’t made it yet but are you using real butter
Yes!
Ive made this countless times and have never had a problem. It is the best fudge I have ever had. Love it thanks for the recipe
I made it first time last night….it turned out great…be sure to follow directions word for word. I agree with possibly cutting butter into smaller chunks.
Question: Do you stir a total of four minutes, or do you stir four minutes after it gets to a roiling boil?
I wasn’t sure. I stirred to a roiling boil (then altered the instructions as worried the butter wouldn’t melt and tossed the chocolate and butter, etc. into the pan and stirred a couple more minutes).
I used Guittard 12 oz milk chocolate chips,
Guittard 12 oz semi sweet choc chips, and Ghiradelli 12 oz semi sweet chocolate chips. It was excellent, my favorite fudge recipe now.
You stir for 4 minutes, after the mixture is at a rolling boil. Glad you liked the recipe!
HI I just made this recipe. I was following directions to the tee, when I couldn’t figure out why the milk and sugar weren’t more liquid and coming to a rolling boil. I reread the recipe and I used condensed milk instead of evaporated milk. I quickly put in a can of evaporated milk and it came up to a rolling boil! It now has a touch of a caramel taste, but it added a fantastic richness to the fudge. It set up very nicely and is in the fridge as we speak cooling. I’ll give it overnight to see how it does!
When I try to boil the milk with sugar, it turns into a hard mass, not a liquid!?
That might mean you are cooking it at too high of a temperature. Try a lower heat! Hope this helps!
You might have done what I did and used condensed milk instead of evaporated, I added a can of evaporated to the mass, it turned liquid and came to a rolling boil within a few minutes. It set up great and is in the fridge for an overnight cooling as we speak!