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See’s Candy Copycat Fudge Recipe
If you grew up loving those little boxes of See’s chocolates, this See’s Candy Copycat Fudge Recipe gives you that same rich, creamy chocolate fudge at home—with simple pantry ingredients and no candy store line.
What Makes This See’s Candy Copycat Fudge Recipe So Special?
This recipe is my go-to when I want classic candy shop fudge that tastes like it came from a polished glass case, but was actually made in my slightly chaotic home kitchen. It’s a creamy chocolate marshmallow fudge, studded with walnuts (if you like them), that holds its shape but melts the moment it hits your tongue. Think copycat See’s candy fudge with that same deep chocolate flavor and smooth, almost silky texture.
I started making this old fashioned fudge recipe when my kids were little and we couldn’t afford boxes of fancy chocolates for every teacher and neighbor. So I tinkered—probably 15 different pans of fudge—trying to get that See’s-style flavor. I wanted a rich decadent chocolate fudge that cut clean, didn’t get grainy, and held up in holiday gift boxes shipped across the country.
This version uses marshmallow creme and evaporated milk, which keeps things more forgiving than strictly old-school fudge. No long stirring and praying it “sets.” But it still has that nostalgic taste, like something you’d buy at a candy counter in December.
These days, I pull this homemade chocolate fudge out for:
- Holiday gift tins and cookie boxes
- Potlucks and church events
- Hostess gifts wrapped in wax paper and ribbon
- A little square with afternoon coffee when it’s cold and gray outside
Is it “healthy?” Well, it’s fudge. But making it yourself means no weird preservatives, you control the portion size, and you can use quality chocolate and nuts. For a holiday gift fudge, that’s a pretty good balance in my book.
Why You’ll Love This Recipe
- True candy shop flavor – This See’s Candy Copycat Fudge Recipe tastes like something you’d buy, not something you threw together last minute.
- No-fuss method – Easy stovetop fudge with clear temperature cues—no sugar science degree required.
- Smooth, creamy texture – The marshmallow creme gives that creamy chocolate marshmallow fudge finish, without the graininess some old fashioned fudge recipes have.
- Perfect for gifts – Cuts into neat squares that stack beautifully in tins, boxes, and cookie trays.
- Make-ahead friendly – Stays fresh for days and freezes like a dream for last-minute guests.
- Flexible with mix-ins – Turn it into nutty chocolate walnut fudge, sprinkle with sea salt, or add peppermint for the holidays.
- Crowd-pleaser – Kids love it, grandparents love it—this is cross-generational candy.
- Big batch recipe – Makes plenty for sharing, or for “quality control tasting,” as I like to call it.
Ingredients for Classic Candy Shop Fudge
You don’t need anything fancy to make this copycat See’s candy fudge—just a big saucepan, a candy thermometer (helpful, but I’ll give visual cues too), and a bit of patience while it boils.
Use good-quality chocolate here. Since this is condensed down and very chocolate-forward, you’ll taste the difference.
For the See’s Candy Copycat Fudge Recipe:
- 3 cups granulated sugar
- Regular white sugar works best; ultra-fine/baker’s sugar can make the mixture cook too fast.
- ¾ cup (1½ sticks) unsalted butter
- Use real butter, not margarine; salted butter works in a pinch, just reduce the added salt slightly.
- ⅔ cup evaporated milk (one 5-ounce can plus a splash more, or measure from a larger can)
- This is not the same as sweetened condensed milk—evaporated milk is unsweetened and thinner.
- 12 ounces semi-sweet chocolate chips (about 2 cups)
- I like Ghirardelli or Guittard, but any decent brand of chocolate chips works.
- 4 ounces milk chocolate (chips or chopped from a bar, about ⅔ cup)
- This mix of semi-sweet and milk chocolate gives that classic candy shop fudge flavor.
- 1 jar (7 ounces) marshmallow creme (also labeled marshmallow fluff)
- This is the secret to creamy chocolate marshmallow fudge that doesn’t crystallize.
- 1½ teaspoons pure vanilla extract
- Adds depth and warmth; use real vanilla if you can.
- ½ teaspoon fine sea salt
- Balances the sweetness and bumps up the chocolate flavor.
- 1½–2 cups chopped walnuts (optional, but highly recommended)
- Lightly toasted walnuts give that nutty chocolate walnut fudge you get at See’s; pecans also work.
Substitution ideas:
- Nut-free version – Leave out the walnuts or replace with mini marshmallows or crushed pretzels.
- Dairy-free-ish fudge – Use high-quality dairy-free chocolate chips and vegan butter; swap evaporated milk with a thick, unsweetened oat or soy creamer. Texture will be slightly different but still delicious.
- Extra dark chocolate fudge – Replace the milk chocolate with 4 more ounces of semi-sweet or even bittersweet chocolate for a deeper taste.
Step-by-Step Directions
1. Prep your pan and ingredients.
Line a 9×13-inch baking pan with parchment paper or heavy-duty foil, leaving an overhang on two sides to use as “handles.” Lightly butter or spray the lining. Measure out your chocolate chips, milk chocolate, marshmallow creme, vanilla, salt, and nuts so they’re ready—things move fast once the sugar syrup is done.
2. Toast the walnuts (optional, but worth it).
If using nuts, spread them on a baking sheet and toast at 350°F for 6–8 minutes, just until fragrant. Let them cool, then roughly chop. Toasting brings out their flavor and keeps them from tasting flat in the sweet fudge.
3. Combine sugar, butter, and evaporated milk.
In a large, heavy-bottomed saucepan (at least 3 quarts; this mixture bubbles up), add the sugar, butter, and evaporated milk. Stir gently over medium heat until the butter melts and the sugar begins to dissolve. Scrape around the edges so no sugar crystals cling to the sides—those can cause grainy fudge.
4. Bring the mixture to a steady boil.
Once everything is melted and combined, increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Attach a candy thermometer to the side of the pan, making sure the tip is in the liquid but not touching the bottom.
5. Cook to soft-ball stage.
Cook, stirring frequently, until the mixture reaches 234–238°F (soft-ball stage). This usually takes about 4–6 minutes once it’s boiling. If you don’t have a thermometer, cook until it thickens, bubbles loudly, and you can drag your spoon across the bottom and see the pan for a second before the mixture covers it back up.
6. Remove from heat and add chocolate.
Take the pan off the heat. Immediately add the semi-sweet chocolate chips and milk chocolate. Let them sit for 30 seconds, then stir slowly and steadily until the chocolate is fully melted and the mixture looks glossy and smooth.
7. Stir in marshmallow creme, vanilla, and salt.
Add the marshmallow creme and stir—this takes a minute or two to fully incorporate. You’re looking for a thick, silky batter with no white streaks. Stir in the vanilla and salt next.
8. Fold in the walnuts.
If you’re making nutty chocolate walnut fudge, fold in the cooled chopped walnuts. Try not to over-stir; you just want the nuts evenly scattered.
9. Pour and smooth.
Quickly pour the fudge into your prepared 9×13 pan. Use an offset spatula or the back of a buttered spoon to nudge it into the corners and smooth the top. It will set as it cools, so do your smoothing now.
10. Let the fudge set completely.
Allow the fudge to cool at room temperature until firm, about 3–4 hours. If your kitchen is warm or you’re in a hurry, you can refrigerate it for about 1–2 hours, but room temperature gives the best texture.
11. Cut into squares.
Once fully set, lift the fudge out of the pan using the parchment “handles.” Use a long sharp knife to cut into 1–1½ inch squares. Wipe the knife with a warm, damp cloth between cuts for clean edges that look like classic candy shop fudge.
12. Serve, gift, or stash for later.
Arrange your rich decadent chocolate fudge on a platter, tuck into tins, or pack into little bags for gifting. Just don’t forget to save a few pieces for yourself—you’ve earned it.
Servings & Timing
- Yield: About 60–72 small squares (depending on how you cut them)
- Prep Time: 15 minutes (including measuring and pan prep)
- Cook Time: 10–12 minutes on the stovetop
- Cooling/Set Time: 3–4 hours at room temperature (or 1–2 hours in the fridge)
- Total Time: About 3½–4½ hours, mostly hands-off while the fudge sets
This is a classic easy stovetop fudge recipe: quick to cook, then you mostly wait while it firms up. Perfect project for a cozy afternoon.
Variations
You know what? Once you nail this base recipe, you can play a little. Here are some fun twists:
- Salted Chocolate Fudge – Sprinkle flaky sea salt over the top right after pouring for a sweet-salty bite.
- Peppermint Holiday Gift Fudge – Stir in ½ teaspoon peppermint extract with the vanilla and top with crushed candy canes.
- Rocky Road Fudge – Fold in 1 cup chopped toasted almonds and 1 cup mini marshmallows instead of walnuts.
- Mocha Fudge – Add 1–2 teaspoons instant espresso powder to the sugar mixture while it’s heating for a coffee-kissed flavor.
- Peanut Butter Swirl Fudge – Drop spoonfuls of warmed peanut butter on top of the poured fudge and swirl with a knife before it sets.
- No-Nut Kid-Friendly Fudge – Skip the nuts and press mini M&M’s or sprinkles into the top while it’s still soft.
Storage & Reheating
Fudge is very forgiving—and that’s one reason it’s my holiday workhorse dessert.
Room temperature:
- Store your homemade chocolate fudge in an airtight container, layered between sheets of parchment or wax paper.
- It keeps well at cool room temperature for 7–10 days.
- This is perfect for cookie trays and candy dishes that sit out during a party.
Refrigerator:
- For longer storage, keep the fudge in the fridge, well wrapped.
- It stays fresh for 2–3 weeks.
- Let it sit at room temperature for 15–20 minutes before serving so the texture softens back to creamy.
Freezer:
- Wrap the whole slab or individual squares tightly in plastic wrap, then place in a freezer bag or airtight container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge, then let it come to room temperature before serving for the best texture.
You never really “reheat” fudge, but if it’s been chilled, giving it that little rest at room temp brings back that See’s-style creamy, melt-in-your-mouth experience.
Make-ahead tip:
I’ll often make a double batch of this See’s Candy Copycat Fudge Recipe the weekend after Thanksgiving, freeze most of it, and then pull out a tray whenever I need a last-minute holiday gift or dessert. It’s like having your own personal candy counter hiding in the freezer.
Notes from My Kitchen
A few things I’ve learned from years of making this classic fudge recipe—some the hard way:
- Use a heavy-bottomed pot. Thin pans can scorch the sugar and give your fudge a faint burnt taste, even if it doesn’t look burned. If that’s all you have, cook over slightly lower heat and stir more.
- Don’t rush the boil. Cranking the heat up too high can cause uneven cooking and gritty texture. A steady, strong boil is the goal.
- Thermometer vs. visual cues. A candy thermometer is wonderful, but if you don’t have one, pay attention to the look and sound of the boil—the bubbles get thicker and slower, and the mixture looks glossier and heavier.
- Pre-measure everything. Once the syrup hits temperature, you’re moving fast. Have your chocolate, marshmallow creme, vanilla, and nuts measured and waiting.
- Stir like you mean it. When you add the chocolate and marshmallow creme, stir firmly but not wildly—smooth, thorough mixing is what gives you that silky texture.
- Slice when fully set. If the fudge still feels soft or sticky on top, give it more time. Cutting too early makes ragged edges and can compress the texture.
Honestly, fudge is one of those recipes that feels intimidating until you’ve made it once. Then you realize it’s mostly about timing and paying attention, not perfection.
FAQs About Homemade Chocolate Fudge
Can I make this fudge without a candy thermometer?
Yes. Aim for a thick, rolling boil for about 4–6 minutes, and watch for the mixture to thicken and pull slightly from the sides of the pan as you stir—those are good signs you’re at soft-ball stage.
What’s the difference between this and old fashioned fudge?
Traditional old fashioned fudge usually skips the marshmallow creme and relies solely on cooking sugar, butter, milk, and chocolate, then cooling and beating by hand; this recipe uses marshmallow creme for more reliable, creamy results with less risk of graininess.
Can I use sweetened condensed milk instead of evaporated milk?
Not in this recipe. Sweetened condensed milk is much thicker and already very sweet, so it would throw off the sugar balance; if you want condensed milk chocolate fudge, use a recipe written specifically for that method.
Why did my fudge turn out grainy?
Grainy fudge usually means sugar crystals formed—this can happen if sugar splattered on the sides of the pan or it wasn’t fully dissolved before boiling. Next time, stir gently as it melts, scrape down the sides, and avoid stirring the mixture once it’s boiling hard until you’re stirring in the chocolate.
Can I leave out the marshmallow creme?
You can, but the texture will be more like old fashioned fudge and a bit more temperamental; for this See’s Candy Copycat Fudge Recipe, the marshmallow creme is part of what gives that classic candy shop smoothness.
How do I ship this fudge as a holiday gift?
Let it set completely, cut into squares, and pack snugly in a tin or sturdy box lined with parchment; for longer shipping times or warmer climates, wrap the container well and add cold packs if needed.
Can I cut the recipe in half?
Yes—use an 8×8 or 9×9-inch pan for a half batch, and keep a close eye on cooking time since smaller batches may reach temperature a bit faster.
My fudge didn’t fully set. Can I save it?
Often you can refrigerate it and use it as “fudge topping” for ice cream or brownies; technically you can re-melt and re-cook to the right temperature, but that’s a bit tricky, so I usually call it a delicious save and enjoy it in another form.
Final Thoughts
This See’s Candy Copycat Fudge Recipe has become a little tradition in my house—one pan for gifting, one pan for “family testing,” as my grandkids say. It has all the things we love about copycat See’s candy fudge: smooth texture, deep chocolate flavor, and that nostalgic candy shop feeling.
If you try this recipe, I’d love to hear how it turned out for you—tell me if you went classic nutty chocolate walnut fudge or tried one of the fun variations. And if you’re building a holiday dessert plate, pair this with your favorite cookies or caramels for a candy tray that will absolutely disappear.
See's Candy Copycat Fudge Recipe
Ingredients
- 3 cups granulated sugar regular white sugar
- 3/4 cup unsalted butter 1 1/2 sticks; use real butter
- 2/3 cup evaporated milk unsweetened; not sweetened condensed milk
- 12 oz semi-sweet chocolate chips about 2 cups; use good-quality chocolate
- 4 oz milk chocolate chips or chopped from a bar; about 2/3 cup
- 7 oz marshmallow creme also labeled marshmallow fluff; 1 jar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 1/2-2 cups walnuts chopped and lightly toasted; optional
Instructions
- Line a 9x13-inch baking pan with parchment paper or heavy-duty foil, leaving an overhang on two sides for easy lifting. Lightly butter or spray the lining. Measure out the chocolate chips, milk chocolate, marshmallow creme, vanilla, salt, and walnuts (if using) so they’re ready to go.
- If using nuts, spread the walnuts on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, until fragrant. Let cool completely, then roughly chop.1 1/2-2 cups walnuts
- In a large heavy-bottomed saucepan (at least 3 quarts), add the granulated sugar, unsalted butter, and evaporated milk. Stir gently over medium heat until the butter melts and the sugar begins to dissolve, scraping around the edges so no sugar crystals cling to the sides.3 cups granulated sugar, 3/4 cup unsalted butter, 2/3 cup evaporated milk
- Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Attach a candy thermometer to the side of the pan, making sure the tip is submerged in the mixture but not touching the bottom.3 cups granulated sugar, 3/4 cup unsalted butter, 2/3 cup evaporated milk
- Cook, stirring frequently, until the mixture reaches 234–238°F (soft-ball stage), about 4–6 minutes after it begins boiling. If you don’t have a thermometer, cook until the mixture thickens, bubbles loudly, and a spoon dragged across the bottom briefly reveals the pan before the mixture covers it again.3 cups granulated sugar, 3/4 cup unsalted butter, 2/3 cup evaporated milk
- Remove the pan from the heat. Immediately add the semi-sweet chocolate chips and milk chocolate. Let sit for 30 seconds, then stir slowly and steadily until completely melted and the mixture is glossy and smooth.12 oz semi-sweet chocolate chips, 4 oz milk chocolate
- Add the marshmallow creme and stir until fully incorporated and no white streaks remain, 1–2 minutes. Stir in the vanilla extract and fine sea salt until evenly combined.7 oz marshmallow creme, 1 1/2 teaspoons pure vanilla extract, 1/2 teaspoon fine sea salt
- If making walnut fudge, gently fold in the cooled, chopped walnuts just until evenly distributed, without over-stirring.1 1/2-2 cups walnuts
- Quickly pour the fudge mixture into the prepared 9x13-inch pan. Use an offset spatula or the back of a buttered spoon to spread it into the corners and smooth the top before it begins to set.
- Allow the fudge to cool at room temperature until firm, about 3–4 hours. Alternatively, refrigerate for 1–2 hours, though room-temperature cooling gives the best texture.
- Once fully set, lift the fudge out of the pan using the parchment or foil overhang. Use a long, sharp knife to cut into 1–1 1/2-inch squares, wiping the blade with a warm, damp cloth between cuts for clean edges.
- Arrange the fudge on a serving platter, pack into tins or gift boxes, or transfer to an airtight container for storage. Enjoy at room temperature for the creamiest texture.
Notes
- Salted Chocolate Fudge: Sprinkle flaky sea salt over the top right after pouring.
- Peppermint Holiday Fudge: Stir in 1/2 teaspoon peppermint extract with the vanilla and top with crushed candy canes.
- Rocky Road Fudge: Fold in 1 cup chopped toasted almonds and 1 cup mini marshmallows instead of walnuts.
- Mocha Fudge: Add 1–2 teaspoons instant espresso powder to the sugar mixture while heating.
- Peanut Butter Swirl Fudge: Drop spoonfuls of warmed peanut butter over the poured fudge and swirl with a knife.
- No-Nut Kid-Friendly Fudge: Skip the nuts and press mini M&M’s or sprinkles into the top while still soft. Storage:
- Room temperature: Store layered between parchment or wax paper in an airtight container for 7–10 days.
- Refrigerator: Store well wrapped for 2–3 weeks; let sit at room temperature 15–20 minutes before serving.
- Freezer: Wrap tightly and freeze up to 3 months; thaw overnight in the fridge, then bring to room temperature before serving. Tips: Use a heavy-bottomed pot, don’t rush the boil, pre-measure all mix-ins, and slice only after the fudge is fully set for the best candy-shop-style texture.
