See’s Candy Fudge Recipe

See’s Candy Fudge is a rich, creamy treat that tastes just like the famous confectionery’s indulgent fudge. With its smooth texture and decadent chocolate flavor, this recipe is perfect for holiday celebrations, gift-giving, or satisfying your sweet tooth any time of year.

This no-fail fudge recipe is simple to make and yields irresistibly delicious results every time!

Kitchen Equipment Needed

• Medium saucepan
• Wooden spoon or heat-resistant spatula
• 9×13-inch baking dish
• Parchment paper or aluminum foil
• Mixing bowls
• Measuring cups and spoons

Ingredients

• 4 1/2 cups granulated sugar
• 1 (12 oz) can evaporated milk
• 1/2 lb (2 sticks) unsalted butter
• 1 (12 oz) package semisweet chocolate chips
• 1 (12 oz) package milk chocolate chips
• 1 (7 oz) jar marshmallow creme
• 2 tsp vanilla extract
• 2 cups chopped nuts (optional)

Directions

1. Prepare the Baking Dish: Line a 9×13-inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
2. Combine Sugar, Milk, and Butter: In a medium saucepan over medium heat, combine the granulated sugar, evaporated milk, and butter. Stir continuously until the mixture comes to a boil.
3. Boil the Mixture: Once boiling, reduce the heat slightly and let it boil for 7-8 minutes, stirring constantly to prevent burning.
4. Add Chocolate and Marshmallow Creme: Remove the saucepan from the heat and immediately stir in the semisweet chocolate chips, milk chocolate chips, and marshmallow creme. Mix until fully melted and smooth.
5. Add Vanilla and Nuts: Stir in the vanilla extract and chopped nuts (if using).
6. Pour Into the Dish: Quickly pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
7. Cool and Set: Allow the fudge to cool completely at room temperature, then refrigerate for 2-3 hours or until firm.
8. Cut and Serve: Lift the fudge out of the dish using the parchment paper or foil overhang. Cut into squares and serve.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

2 hours 25 minutes (including cooling time)

Nutrition (Per Serving – 1 square)

• Calories: 180
• Protein: 2g
• Carbohydrates: 24g
• Fat: 9g
• Sugar: 22g

Expert Tips

• Consistent Stirring: Stir the mixture constantly while boiling to avoid scorching and ensure a smooth consistency.
• Check the Temperature: Use a candy thermometer to ensure the mixture reaches around 235°F (soft-ball stage) for perfect fudge texture.
• Custom Add-Ins: Swap out nuts for crushed cookies, candy pieces, or dried fruits to make it your own.

FAQs

Can I use sweetened condensed milk instead of evaporated milk? No, sweetened condensed milk is much thicker and sweeter, which will alter the consistency and flavor of the fudge.

How do I store the fudge? Store the fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.

Can I freeze fudge? Yes! Wrap the fudge tightly in plastic wrap and place it in an airtight container. Freeze for up to 3 months. Thaw at room temperature before serving.

Storing & Reheating

• Room Temperature: Store in a cool, dry place in an airtight container.
• Refrigerator: Keep refrigerated for a firmer texture.
• Reheating: To soften chilled fudge, allow it to sit at room temperature for 10-15 minutes before serving.

Substitutions & Variations

• Dairy-Free: Substitute butter with plant-based margarine and use dairy-free chocolate chips and evaporated coconut milk.
• Dark Chocolate Fudge: Use all dark chocolate chips instead of a mix of semisweet and milk chocolate for a deeper flavor.
• Marshmallow-Free: Replace the marshmallow creme with 1 cup of sweetened condensed milk for a different texture.

See's Candy Fudge Recipe

See's Candy Fudge is a rich, creamy treat that tastes just like the famous confectionery's indulgent fudge. With its smooth texture and decadent chocolate flavor, this recipe is perfect for holiday celebrations, gift-giving, or satisfying your sweet tooth any time of year.

Print Recipe Pin Recipe

Equipment

• - Medium saucepan
• - Wooden spoon or heat-resistant spatula
• - 9x13-inch baking dish
• - Parchment paper or aluminum foil
• Mixing bowls
• Measuring cups and spoons

Ingredients

  

• - 4 1/2 cups granulated sugar
• - 1 12 oz can evaporated milk
• - 1/2 lb 2 sticks unsalted butter
• - 1 12 oz package semisweet chocolate chips
• - 1 12 oz package milk chocolate chips
• - 1 7 oz jar marshmallow creme
• - 2 tsp vanilla extract
• - 2 cups chopped nuts optional

Instructions

 

• **Prepare the Baking Dish:** Line a 9x13-inch baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
• **Combine Sugar, Milk, and Butter:** In a medium saucepan over medium heat, combine the granulated sugar, evaporated milk, and butter. Stir continuously until the mixture comes to a boil.
• **Boil the Mixture:** Once boiling, reduce the heat slightly and let it boil for 7-8 minutes, stirring constantly to prevent burning.
• **Add Chocolate and Marshmallow Creme:** Remove the saucepan from the heat and immediately stir in the semisweet chocolate chips, milk chocolate chips, and marshmallow creme. Mix until fully melted and smooth.
• **Add Vanilla and Nuts:** Stir in the vanilla extract and chopped nuts (if using).
• **Pour Into the Dish:** Quickly pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
• **Cool and Set:** Allow the fudge to cool completely at room temperature, then refrigerate for 2-3 hours or until firm.
• **Cut and Serve:** Lift the fudge out of the dish using the parchment paper or foil overhang. Cut into squares and serve.