Fudge with marshmallow fluff and sweetened condensed milk

This See’s Fudge Recipe is the easiest, most foolproof fudge recipe ever! It never gets grainy and comes out perfectly every time.

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As far as we know this is the real See’s fudge recipe.

It has that exceptional See’s quality, rich chocolate fudge flavor. We have had many people write us to tell us that they have the actual recipe and they could be right, but this recipe came from a See’s employee.

I got this See’s fudge recipe several years ago from one of my very best friends, Heidi (actually it is her Mom’s recipe – thanks Sue)! Even though I have had this recipe for years, I didn’t want to share it until I had permission.

Finally, I broke down and begged Heidi to let me share it on our website. She graciously agreed and I couldn’t be more thrilled to share it here on Favorite Family Recipes with you!

This is a true See’s fudge recipe that was given to Sue by an actual See’s worker years ago. I don’t know if it is the exact same recipe they use today but, oh man, it is incredible!

A few years back I made a batch then went to See’s so I could do a side-by-side comparison. Guess what? Everyone who did a taste comparison (a blind comparison I might add) along with me agreed that THIS recipe tasted better!

It is the easiest, most foolproof fudge recipe ever. It comes out smooth every time, never grainy. I have tried other recipes that take much longer to prepare and trust me, it is so unnecessary! You really don’t need more than 15 minutes for perfect fudge!

Give it a try and see for yourself. It will quickly become your favorite too. Thanks again Heidi and Sue!

With or without nuts?

I know some of you out there will insist on adding nuts. All I have to say is “if you must.” I am not a big fan of nuts in my fudge but if you must, go for it! Walnuts, pecans, almonds, or pistachios will all work great with this recipe.

Tips For Making This Fudge Recipe

Follow the recipe – This might seem like a no-brainer but with fudge, you want to be pretty exact. Substitutions do not fare well with this recipe. We have had readers that have swapped ingredients out or left them out and they have been disappointed with the results.
Stir and Scrape the sides when mixing – You want to get all that chocolate melted and smooth. Be sure to use a heavy rubber scraper spatula to help you accomplish this. Make sure to scrape way down to the bottom of the bowl to incorporate it all. Make sure your fudge is completely smooth before pouring it in. You also want to stir until the sheen is gone. It will become thick and harder to stir, which is a good thing!
Use parchment paper – For easy removal of the fudge from the pan, butter the baking dish, lay the parchment paper in, and then butter the parchment paper. Avoid using aluminum foil. It rips easily and can stick to the fudge.
Keep it cool – For this fudge recipe you will want to keep it refrigerated so it keeps its form. Keeping it at room temp will make the fudge too soft and the texture won’t be right.
Pour it in quickly then leave it alone – Pour the hot fudge into your glass pan. Quickly smooth it into an even layer while it’s still hot. It will begin to set fast and it won’t look as smooth if you keep running your spatula over it. Also try not to bump your pan after it gets set. It will cause ripples in the fudge (I learned this the hard way). Try to quickly set it somewhere it won’t get bumped or moved until it has cooled enough to put in the fridge.
Be patient – Wait until the fudge sets before cutting. You will get nice, perfect squares if you wait until it has completely cooled through.
Slice before serving – Again, be patient. For fresh, creamy fudge, cut it just before you serve it. Fudge tends to dry out over time. Cut it into 1-inch squares just before you eat it. If you must cut it earlier, be sure to keep the cut pieces in an airtight container or covered with plastic wrap.

FREQUENTLY ASKED QUESTIONS

Let’s be honest, fudge can be intimidating! Before you get started, here are some questions we are frequently asked that may help ease some of your concerns. You can do it!

Can I use marshmallows instead of marshmallow fluff (creme)?

In a word, no. We have had readers try it and they say it doesn’t turn out right. We haven’t tried it before but I can tell you it won’t be the same. Some say that they have melted marshmallows down or used a recipe to actually make marshmallow fluff but again, we haven’t tried this so we can’t tell you for sure that it will work. We like to keep things simple and always stick to this original fudge recipe.

Do I have to have a candy thermometer?

No, you don’t. If you follow the directions, a candy thermometer isn’t necessary. Please use a timer!

Can I use a sugar substitute for this recipe?

We don’t recommend using less sugar or using sugar substitutes for this recipe. In fact, we don’t recommend substituting any of the ingredients for anything low-sugar or low-fat. It just won’t set up the way it is supposed to.

Why didn’t my fudge set?

The reason I love this recipe is because it isn’t as temperamental as other fudge recipes. The reason it doesn’t get grainy is because you don’t cook the chocolate on the stove and that keeps it from getting too hot. Pouring the hot liquid over the chocolate is JUST enough to melt it and get it to the temperature you want without overheating.

That being said… sometimes the hot liquid you pour over it doesn’t get hot enough, causing the fudge to not set properly. You want to make sure you get a nice rolling boil when you heat the sugar and evaporated milk. Make sure you are heating this in a LARGE enough pot because it will bubble up and expand. You WANT this to expand to be a rolling boil so it gets hot enough to pour over your chocolate. Otherwise it won’t get up to the right temperature and it won’t set right. Just watch it closely and stir constantly so it doesn’t burn.

Another factor that can cause your fudge to not set is humidity. If it is a very humid day when you make your fudge, it may have difficulty setting.

Can I freeze fudge?

Yes! This fudge recipe freezes great! Just cut it into squares and wrap in freezer paper and put in a freezer container to freeze. Once frozen you can transfer to a freezer-safe Ziplock bag. When ready to eat, just thaw in the fridge until soft. I like to thaw it in the fridge overnight.

More Must Try Fudge Recipes

Chocolate Peanut Butter Fudge Swirl: This Chocolate Peanut Butter Fudge swirl is quite possibly heaven on earth. Think Reese’s Peanut Butter Cup in fudge form.
Mint Chocolate Fudge: A delicious, minty spin on our classic fudge recipe!
Marshmallow Rocky Road Fudge: Walnuts and marshmallows are added to this fudge for those who love a little crunch!
Hot Fudge Sauce: Perfect for ice cream sundaes or to spoon over your favorite desserts.
German Chocolate Fudge: You are going to love this rich, smooth German chocolate fudge topped with a chewy coconut topping!
Peanut Butter Fudge Puddles: Peanut Butter Fudge Puddles are a chewy peanut butter cookie cup with a chocolatey fudge filling.
Caribbean Coconut Fudge Bars: These Caribbean Coconut Fudge Bars can’t be beat! A soft oatmeal cookie crust with chocolate fudge and gooey coconut topping- an instant favorite!

Super Easy See’s Fudge Recipe

This See’s Fudge Recipe is the easiest, most foolproof fudge recipe ever! It is never gets grainy and comes out perfectly every time.

▢ 16 ounces milk chocolate (I use two 8 ounce Hershey bars broken into pieces)
▢ 24 ounces semi-sweet chocolate chips (I use the Guittard brand)
▢ 1/2 cup butter
▢ 1 jar marshmallow creme (fluff) (7-8 ounce jar)
▢ 4 1/4 cups sugar
▢ 12 ounces evaporated milk

Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.
In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.
Pour cooked ingredients over chocolate in mixing bowl in 4 to 6 intervals, stirring constantly until smooth.
Pour into a buttered 9×13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

Calories: 252kcalCarbohydrates: 39gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 8mgSodium: 28mgPotassium: 129mgFiber: 2gSugar: 34gVitamin A: 85IUVitamin C: 0.2mgCalcium: 30mgIron: 1.2mg

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Is fudge better with condensed milk or evaporated milk?

Condensed milk is the perfect ingredient to use when making fudge since it is known for its creamy and thick texture. If condensed milk is not available, evaporated milk can work as a substitute. While the fudge won't be as sweet, alternative sweeteners can be used and still have a similar consistency and flavor.

Why is my marshmallow fudge grainy?

If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don't throw out the whole pan, because you may be able to melt the fudge down and try again.

Do you Stir fudge while it's boiling?

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

Why is my marshmallow fudge crumbly?

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. Pay attention to the timetable specified in the recipe, and you'll get the hang of it after a batch or two.