See’s Copycat Fudge
User Reviews
4.4
See’s Copycat Fudge
Description
This recipe involves lining a pan with foil, then preparing two mixtures: one of chocolate chips, marshmallow cream, butter, vanilla, and nuts; the other of sugar and evaporated milk boiled to a rolling boil for a defined time. The boiling time controls fudge consistency, with 4 minutes yielding softer fudge and 6 minutes for firmer texture. The hot sugar mixture is poured into the chocolate mixture and vigorously mixed until smooth and set quickly.
Once combined, the fudge is poured into the pan to cool at room temperature and then refrigerated until firm enough to cut. The chocolate and marshmallow create a smooth, creamy base while pecans add texture. Proper temperature and stirring prevent separation or crumbly fudge.
If too dry or oily, gently reheat with small amounts of water stirred in to restore smoothness. Undercooked fudge can be reheated with added evaporated milk until it sets properly.
Ingredients
- 24 ounces chocolate chips high quality like Guittard, semi-sweet
- 1 (7 ounce) container marshmallow cream
- 1 cup (2 sticks) butter softened
- 1 tablespoon vanilla extract
- 1-2 cups pecans depending how nutty you like it, or walnuts, chopped
- 4 1/4 /4 cups white sugar
- 1 (12 ounce can ) evaporated milk
Instructions
- Line a 9x13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9x13 pan of fudge so if you want shorter pieces you could use a bigger pan.
- Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
- Pour sugar and evaporated milk in a very large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a rolling boil, THEN start a timer and cook for 4 minutes stirring continuously. NOTE: If you like a soft fudge, 4 minutes is the cook time. If you like a firmer fudge, boil for 6 minutes.
- Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan. Allow to cool at room temperature for about an hour and then refrigerate until set. See notes if it doesn’t set up or separates.
- Slice into squares and serve. You can prepare this ahead of time and freeze if desired.
Notes
- Line the pan with foil or parchment for easy removal and cutting.
- Boiling the sugar mixture for 4 minutes results in soft fudge, 6 minutes for firmer fudge.
- Overheating causes oily separation; reheat gently with small amounts of hot water to smooth.
- Under-cooking causes fudge not to set; reheat and boil again adding evaporated milk if needed.
- Use high-quality semi-sweet chocolate chips and adjust pecan quantity for desired nutty flavor.
- Cool fudge at room temperature before refrigerating to set fully.
User Reviews
Overall Rating
4.4
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