See's Fudge - CopyKat Recipes (2024)

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November 19, 2023 by Stephanie Manley 22 Comments

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See’s Fudge is one of the most popular items at See’s Candies stores. It’s rich, creamy, melt-in-your-mouth chocolate fudge filled with nuts. You can make a batch at home with this easy copycat recipe.

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Table of Contents

About See’s Candies

See’s Candies is a very popular candy company. They are very well known over on the west side of the United States. They also have a special recipe for the chocolate used in their candies from the Guittard family.

Why This is the Recipe for See’s Fudge You Must Try

The rich flavor and perfect texture of chocolate fudge produced with this recipe make it stand above others. It truly is the best copycat fudge of See’s Candies.

Quality ingredients and the cooking process make it into an extraordinary candy instead of a simple fudge. So if you are looking for the best fudge recipe, this is it! Your search is over.

See’s Fudge Ingredients

If you’ve ever made fudge before, then the ingredients will be similar to what you have used for other recipes. However, just in case, take a look at this list to make sure you have what you need for this copycat See’s fudge recipe:

Butter
Semi-sweet chocolate – you can use semi-sweet chocolate chips
Vanilla extract
Sugar
Evaporated milk
Marshmallows
Nuts – I recommend walnuts or pecans

How to Make See’s Fudge Candy

Combine butter, chocolate, and vanilla in a medium bowl.
Place sugar, evaporated milk, and marshmallows in a large saucepan.
Bring to a boil over medium heat, stirring frequently. Use a candy thermometer to monitor the temperature of the mixture.

When the mixture reaches the soft ball stage (234-240°F), reduce the heat to low and cook for 6 minutes, and do not stir during the six minutes you cook the fudge.
Pour the hot mixture into the bowl with butter, chocolate, and vanilla.

Beat with an electric mixer until the fudge is thick and dull.
Stir in nuts.
Pour the chocolate mixture into a lightly buttered 8-inch square baking dish.
Refrigerate for several hours until firm.
Cut the fudge into pieces.

Tips for Making Fudge

Use a heavy saucepan with tall sides. This will help to eliminate a mess. One with short sides could allow ingredients to boil over the sides as it is cooking.
Use a candy thermometer. One of the most important things about making fudge is getting it to the right temperature. Under-cooked fudge will not set properly. Over-cooked fudge will make it grainy, hard, and crumbly.
Use sturdy wood or silicone spoons and spatulas. Fudge can get thick and a flimsy spoon or spatula could break while stirring it.
Line your pan. You can coat the pan with butter but it will release from the pan easier if line it with foil coated with non-stick spray, non-stick foil, or parchment paper.
Use quality ingredients. Cheap chocolate will give not the same results as high-quality chocolate, both in flavor and texture.
Use full-fat dairy. Whichever the recipe calls for, use full-fat milk, cream, and butter. The fat is what gives fudge its classic mouthfeel.
Don’t stir the boiling mixture. This causes the sugar to crystalize and will result in grainy fudge.
Make fudge on a dry day. Humidity can cause fudge to absorb moisture from the air and make it softer than expected.
Use a sharp knife to cut fudge. This will help make perfectly straight edges. Remember to clean the knife between cuts.

How to Store Fudge

To keep fudge the freshest, you should store pieces of fudge in an airtight container and keep it on your counter at room temperature.

It will last on the counter for 1 to 2 weeks and have the best texture.

If you store fudge in the fridge, it will tend to dry out the fudge. But it will last for 2 to 3 weeks in the refrigerator.

Can you freeze chocolate fudge?

You can freeze fudge, but make sure to wrap it in plastic wrap and then either wrap the fudge in aluminum foil or put it in a freezer-safe plastic bag. You want to lock in the moisture as much as possible.

Fudge will last up to 3 months in the freezer.

Favorite Homemade Candy Recipes

Almond Brittle
Buttermilk Fudge
Giant Reese’s Peanut Butter Cups
Microwave Peanut Brittle
Peppermint Bark
Rocky Road

Popular Christmas Cookies and Treats Recipes

Chocolate Butterscotch Haystacks
Chocolate Crinkle Cookies
Cornflake Wreaths
Fudge Jumbles
Mint Brownies
Pecan Pie Brownies
Pineapple Cookies
Rum Balls with Vanilla Wafers

Check out more of my easy candy recipes and the best Christmas dessert recipes here on CopyKat!

See’s Fudge

You can make creamy rich chocolate fudge with nuts just like See's Candy.

4.86 from 14 votes

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Course: Dessert

Cuisine: American

Keyword: Fudge, See’s Fudge

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 36

Calories: 126kcal

Author: Stephanie Manley

Ingredients

4 ounces butter
6 ounces semi-sweet chocolate
1 teaspoon vanilla extract
2 cups sugar
5 3/4 ounces evaporated milk
10 large marshmallows
1 cup chopped nuts

Instructions

Combine the butter, chocolate, and vanilla extract in a medium bowl. Set aside.
Place the sugar, evaporated milk, and marshmallows in medium saucepan.
Bring to a boil over medium heat, stirring frequently. Monitor the temperature using a candy thermometer.
See Also
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When the mixture reaches the soft-ball stage (234–240°F), reduce the heat to low and cook for 6 minutes, and do not stir the fudge during this cooking time.
Pour the hot mixture into the bowl with the butter, chocolate, and vanilla.
Beat with an electric mixer until the fudge is thick and dull (this doesn’t take long).
Stir in the nuts.
Pour the fudge into a lightly buttered 8×8-inch baking pan.
Refrigerate for several hours until firm.

Equipment

Candy Thermometer

Nutrition

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

D G
December 15, 2023 at 9:21 pm

Other recipes call for marshmallow creme. I may try that version. I followed instructions but oil separated when I mixed hot mixture. It tastes great but I want it to look good too. I think the hot mixture was too hot. And I wonder if a mixer os necessary. Perhaps hand blending would work better.
Reply
- Stephanie Manley
  December 17, 2023 at 7:00 am
  I don’t know if you used a candy thermometer, but I find that they are critical in making candy. I am sorry that your mixture got too hot.
  Reply
Paul W
January 23, 2023 at 4:45 pm

I’ve been making this for a couple years now and it has never failed. I frequently get asked for the recipe when I take it to a gathering. Get a candy thermometer and FOLLOW the recipe and you will be pleased.
Reply
JANA
November 19, 2021 at 2:53 pm
See Also
{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie
see’s makes the best sugafree peanut brittle. i would love to get the recipe for it. i have m,any family members who also love peanut brittle but cant have it because they are diabetic. so if you could print out a recipe for sugafree i would love to make it. ty
Reply
- Stephanie Manley
  November 20, 2021 at 6:28 am
  Thank you for your suggestion
  Reply
JoJo
December 8, 2019 at 8:58 am
This fudge was absolutely wonderful!!! I did have to cook it longer than 6 minutes. Rather than using cook time I used candy temperature. I’ll make this again, for sure!
Can the fudge be frozen? Thanks!
Reply
- Stephanie
  December 8, 2019 at 10:15 am
  That’s a good idea about the candy thermometer! Yes, this fudge can be frozen.
  Reply
NunyaBusiness
September 15, 2018 at 1:39 am

We loved the Fudge!
Reply
Maureen
December 20, 2015 at 7:00 pm
When you say Large Marshmallow’s do you the the really large ones they have now or the large regular ones opposed to the mini ones?
Reply
- Stephanie
  December 21, 2015 at 11:25 am
  I mean the regular sized ones, not the minis, and not the super large size. Does that help?
  Reply
Michelle De La Cerda-Nash
June 17, 2015 at 12:29 am
I grew up eating See’s candies, this will be a hit in my house.
Reply
- Stephanie Manley
  June 23, 2015 at 8:00 am
  I am so glad there isn’t a See’s closer to my house. I would be there too much. I love their dark chocolate covered caramels.
  Reply
  - Robert Sill
    November 15, 2021 at 12:15 am
    
    You’re lucky then, I live 5 minutes away from the See’s factory in South San Francisco It’s way too easy to go crazy on chocolates anytime of the year.
Sheryl@Lady Behind The Curtain
June 16, 2015 at 5:38 pm
I love, love fudge! This looks so yummy!
Reply
Food Done Light
June 16, 2015 at 8:43 am
Your fudge sounds amazing! I love that you use marshmallows.
Reply
- Stephanie Manley
  June 23, 2015 at 8:00 am
  Thank you very much!
  Reply
Faith Barcelo
January 3, 2012 at 3:01 am
I loved this recipe! Very easy to make, doesn’t involve a lot of ingredients, and turns out great. FIVE STARS! 🙂
Reply
Cwill1950
December 2, 2011 at 11:28 pm
The best fudge recipe I have found. It’s the only one that turned out and everyone loved eating the fudge. Very easy and fast to make.
Reply
- Cwill1950
  December 13, 2011 at 9:57 pm
  This was the wrong recipe I used making fudge. This recipe is awful!!!!
  After trying to make the fudge four times each time the fudge never set up. I followed the recipe to the T and I even thought I did something wrong the time before.
  There is items missing from the recipe. It makes good ice cream topping (Very rich)
  The best recipe is Mrs Field’s Fudge recipe. Very easy and truns out each time.
  Reply
Semtchr
October 29, 2011 at 3:10 pm
This recipe is great! Creamy rich and set up beautifully. I use this recipe in my kid’s cooking classes and it comes out great everytime. You must boil the ingredients for six minutes (do so over low hear–just hot enough to get a boil) for it to work perfectly.
Reply
jmesu36
January 5, 2011 at 11:56 am
I made this for christmas I did exactly what the recipe said. Its not right at all it came out carmel and soft didnt harden!
Reply
- Dana Anderson
  November 16, 2011 at 5:19 am
  You didn’t cook the hot mixture long enough. If you have a candy thermometer, make sure it goes to at least the soft ball stage.
  Reply

FAQs

What is the secret to good fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Keep Reading ›

How to make fudge creamy and not grainy? ›

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

Can I reboil fudge that didn't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

Keep Reading ›

What kind of saucepan is best for making fudge? ›

Opt for a pot that can contain approximately four times the total volume of your fudge ingredients. Secondly, the pot's material should allow for good heat distribution hence your top choice should be copper cookware or a pot with a copper core.

Find Out More ›

How to tell if fudge is ready without a thermometer? ›

Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.

Discover More ›

Can you make fudge on a rainy day? ›

Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn't feasible, you'll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!

Explore More ›

What makes fudge moist? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Learn More ›

What would cause fudge not to harden? ›

Homemade Fudge Doesn't Always Set

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.