This post may contain affiliate links. See our disclosure policy.
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.
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!