See’s Fudge

You can make fudge similar to See’s Fudge, the famous candy maker’s fudge.  You may not be around a See’s, but you can enjoy See’s Fudge any time you like with this recipe.

Make this copycat for See's Fudge with this recipe from

It isn’t hard at all to make homemade fudge. It takes a little time to make homemade fudge. It is very important to make homemade fudge with a candy thermometer. You need to make sure this fudge recipe reaches the soft boil stage. Everyone loves to make a good old-fashioned fudge recipe. This will remind you of the fudge that your grandmother used to make when you were a small child.

Whenever making candy, I highly recommend a candy thermometer. It will help to ensure that you cook the candy long enough. It seems like candy takes forever to get it to the proper temperature, or I am just impatient. It could be both. So dig in the bag of your utensil drawer and grab that underused candy thermometer and make some homemade old-fashioned fudge just like see’s today.

sees fudge facebook

Do you love Fudge? Try these fudge recipes.

Mrs. Fields Decadent Chocolate Walnut Fudge
Mrs. Field’s Decadent Fudge
Buttermilk Fudge

See's Fudge Copycat Recipe from

See’s Fudge

You can make creamy rich fudge just like See's Candy.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Fudge, See's Fudge
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 36
Calories: 126kcal


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


  • Combine butter, chocolate pieces and vanilla in a medium bowl. Set aside. Place sugar evaporated milk and marshmallows in medium saucepan. Bring to a boil over medium heat use a candy thermometer to make sure you reach the soft ball stage, stirring frequently. 
  • Reduce heat to low and cook 6 minutes stirring constantly. Pour hot mixture over in bowl. Beat with electric mixer until fudge is thick and dull (this doesn't take long). Stir in nuts. Pour into lightly buttered 8-inch square baking pan. Refrigerate several hours to firm.


Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 29mg | Potassium: 54mg | Fiber: 0g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.4mg

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's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. JoJo

    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!

  2. Maureen

    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?

  3. Cwill1950

    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.

    • Cwill1950

      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.

  4. Semtchr

    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.

  5. jmesu36

    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!

    • Dana Anderson

      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.

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