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See’s Copycat Fudge

This See's Copycat Fudge is perfect and creamy. No candy thermometer required!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 50 pieces
Course: Dessert
Cuisine: American

Ingredients

  • 24 24 ounces semi-sweet chocolate chips (high quality like Guittard)
  • 1 1 (7 ounce) container marshmallow cream
  • 1 1 cup (2 sticks) butter, softened
  • 1 1 tablespoon vanilla extract
  • 1-2 1-2 cups pecans or walnuts, chopped (depending how nutty you like it)
  • 4 1/4 4 1/4 cups white sugar
  • 1 1 (12 ounce can ) evaporated milk

Instructions

    Cup of Yum
  1. 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.
  2. Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
  3. 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.
  4. 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.
  5. Slice into squares and serve. You can prepare this ahead of time and freeze if desired.

Notes

  • DRY FUDGE: The most common fail is that the fudge separates with an oily layer on top. This is due to overheating. To fix, heat the fudge on low in a large saucepan or pot adding a tablespoon of hot water at a time (as many as needed), stirring until it becomes smooth and shiny. Then pour it back into your prepared pan and let it set.
  • FUDGE THAT DOESN'T SET: If you undercook your fudge it may not set up remaining a soft liquid. Simple reheat to a boil adding a little more evaporated milk if necessary.