This copycat See’s Candy Fudge recipe is the best tasting fudge you’ll ever try. Made with just a few basic ingredients, this homemade fudge will wow everyone and make them think you bought it from the professionals.
This See’s Candy-inspired fudge is the perfect indulgence for the holiday season! Whether you’re hosting a festive gathering or looking for a thoughtful homemade gift, this rich and creamy fudge will be a hit.
It’s so irresistibly delicious that you might want to double the batch (even though this recipe makes a pretty large batch already)—once your guests get a taste, it’ll vanish before you know it! Packed with decadent flavor and a smooth, melt-in-your-mouth texture, this fudge is guaranteed to become a holiday tradition.
Since you love a million dollar fudge recipe, check out this Small Batch Peanut Butter Fudge, this Amazing Christmas Fudge Recipe, or this Chocolate Peppermint Fudge Recipe.
Ingredients for this See’s Candy Fudge Recipe
Here are the ingredients you will need to make this See’s fudge recipe. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Granulated Sugar: sweetens the other ingredients to give them that rich taste.
- Evaporated Milk: is one of the primary fudge ingredients and contributes to the creamy texture.
- Butter: adds moisture and a rich flavor. Make sure to use high-quality butter and that it is unsalted.
- Semi-sweet Chocolate Chips: give that classic chocolate flavor that everyone loves so much.
- Marshmallow cream (or Fluff): is the secret key ingredient in See’s chocolate fudge that gives it it’s unique taste.
- Vanilla Extract: complements and enhances the chocolate flavor.
- Chopped Walnuts: this is optional but if you’re not allergic and want to make this recipe be the best it can be, then it’s a must!
How to make this See’s Candy Fudge Recipe
This is how you can make the best fudge recipe. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions!
- Line a 9×13-inch large pan with parchment paper or aluminum foil. Leave an extra overhang for easy removal then lightly grease the lining to prevent sticking.
- In a large saucepan over medium heat on the stove top, combine the sugar, evaporated milk, and butter. Stir frequently until the butter melts and the sugar dissolves. Bring the hot mixture to a rolling boil, stirring constantly with a wooden spoon.
- Once boiling, continue to stir the boiling mixture constantly for about 10 minutes.
- Remove from heat and quickly stir in the chocolate chips, and marshmallow cream until smooth and fully melted.
- Stir in the vanilla extract and, if using, the chopped walnuts.
- Immediately pour the fudge mixture into the prepared pan, smoothing the top with a spatula.
- Let the fudge cool completely at room temperature or refrigerate it until set. This could take about 2–3 hours.
- Once the smooth creamy fudge is firm, lift it out of the pan using the overhanging parchment or foil. Cut into squares on a cutting board and enjoy your good fudge!
Recipe Tip
Stir constantly: To avoid burning the sugar mixture, make sure to stir the entire time it’s boiling.
Why do you need to make this recipe?
- This easy fudge recipe only requires simple ingredients that you can easily find at the grocery store.
- This is as close to the exact recipe as you could ever get!
- The whole batch will be devoured by the entire family as soon as they take their first bite.
- Skip the crazy holiday lines at See’s Family Candy Shops and make their original recipe at home.
Frequently Asked Questions – FAQ
What flavors could I add?
- Melt and drizzle peanut butter over the top for cool finish and tasty flavor.
- Make a peppermint fudge by topping the fudge with crushed candy canes. This would be an amazing Christmas fudge version.
- Any other nut would go so well in this fudge. If you’re not a big fan of walnuts, add pecan, peanuts, or even pistachios for a fun nutty chocolate treat.
How do I store leftovers of this See’s candy fudge recipe
Store the fudge in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate it for up to 2 weeks or freeze it for up to 3 months. Just make sure it’s tightly wrapped to prevent moisture from affecting the texture.
What’s the best way to freeze this fudge?
You can freeze the fudge by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. To serve, thaw it in the refrigerator overnight. This way, the fudge retains its creamy texture.
Why is my fudge grainy?
Grainy fudge can happen when the sugar doesn’t fully dissolve. To avoid this, be sure to stir the mixture consistently over low heat, ensuring the sugar melts completely before bringing it to a boil.
Do I need a candy thermometer to make this fudge?
A candy thermometer isn’t mandatory for this recipe, but it can be very helpful if you want to ensure the fudge reaches the perfect temperature. You’re looking for the mixture to reach around 234-240°F (soft ball stage).
Can I double the recipe?
Yes, you can double the recipe, but make sure you have a large enough saucepan to accommodate the volume. The cooking times will also be slightly longer when doubling the recipe. Make sure to also use 2 9×13 inch pans as well for this fudge if you decide to double it.
The Best See’s Candy Fudge Recipe
See’s Candies Fudge Copycat Recipe
Ingredients
- 4 & ½ cups granulated sugar
- 12 oz evaporated milk
- 1 cup unsalted butter
- 18 oz semi-sweet chocolate chips
- 7 oz marshmallow creme or fluff
- 2 teaspoon vanilla extract
- 1 ½ cups chopped walnuts
Instructions
- Line a 9×13-inch baking dish with parchment paper or foil, leaving an overhang for easy removal. Lightly grease the lining to prevent sticking.
- In a large saucepan over medium heat, combine the sugar, evaporated milk, and butter. Stir frequently until the butter melts and the sugar dissolves. Bring the mixture to a boil, stirring constantly.4 & ½ cups granulated sugar, 12 oz evaporated milk, 1 cup unsalted butter
- Once boiling, continue to stir constantly for about 9-10 minutes (or until the mixture reaches 234°F–240°F on a candy thermometer for soft-ball stage).
- Remove from heat and quickly stir in the chocolate chips, and marshmallow creme until smooth and fully melted.18 oz semi-sweet chocolate chips, 7 oz marshmallow creme
- Stir in the vanilla extract and the chopped walnuts.2 teaspoon vanilla extract, 1 ½ cups chopped walnuts
- Immediately pour the fudge mixture into the prepared baking dish, smoothing the top with a spatula. You can top it with a few more walnut pieces for a beautiful finish.
- Let the fudge cool completely at room temperature or refrigerate it until set. This could take about 2–3 hours.
- Once the fudge is firm, lift it out of the pan using the overhanging parchment or foil. Cut into squares and enjoy your creamy, rich fudge!
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Nutrition
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Cheryl
I have been making this fudge for Christmas since I learned how in my Brownie troop782.It is addictive!!!❤️