This classic fudge recipe delivers an incredibly rich and smooth texture, reminiscent of high-end candy shop treats. The combination of chocolate chips, marshmallow cream, and a boiled sugar syrup creates a luxuriously dense yet melt-in-your-mouth confection. Perfect for holiday gift-giving or special celebrations, this batch produces a generous yield of decadent squares. The addition of toasted nuts adds a delightful crunch that balances the sweetness. While traditionally associated with See’s Candies, this home-style version captures that beloved nostalgic flavor using simple pantry staples. It is a crowd-pleaser that requires minimal equipment but results in a professional-looking dessert.
See’S Fudge Candy (The “Original” Recipe!
Description
This classic fudge recipe delivers an incredibly rich and smooth texture, reminiscent of high-end candy shop treats. The combination of chocolate chips, marshmallow cream, and a boiled sugar syrup creates a luxuriously dense yet melt-in-your-mouth confection. Perfect for holiday gift-giving or special celebrations, this batch produces a generous yield of decadent squares. The addition of toasted nuts adds a delightful crunch that balances the sweetness. While traditionally associated with See's Candies, this home-style version captures that beloved nostalgic flavor using simple pantry staples. It is a crowd-pleaser that requires minimal equipment but results in a professional-looking dessert.Ingredients
Directions
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In a heavy-bottomed saucepan, combine the sugar and evaporated milk.
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Place over medium-high heat and bring to a rolling boil, stirring frequently to dissolve sugar.
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Boil for 7 to 8 minutes, maintaining a steady boil and stirring often to prevent burning.
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While the sugar mixture boils, melt the margarine.
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In a large heat-proof bowl, combine the chocolate chips, marshmallow cream, and melted margarine.
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Carefully pour the hot sugar and milk mixture over the chocolate mixture.
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Let stand for a few minutes to soften the chocolate, then stir vigorously until completely smooth and melted.
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Fold in the vanilla extract and chopped nuts.
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Pour the mixture into a buttered 9x13 inch pan.
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Refrigerate until firm enough to cut, about 1 to 2 hours.
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Cut into squares before the fudge becomes too hard.
Nutrition Facts
Servings 25
- Amount Per Serving
- Calories 3229.5kcal
- % Daily Value *
- Total Fat 140.9g217%
- Saturated Fat 33.2g166%
- Cholesterol 30.7mg11%
- Sodium 719.4mg30%
- Total Carbohydrate 489.2g164%
- Dietary Fiber 11.6g47%
- Sugars 469.3g
- Protein 32.6g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe yields approximately 5 lbs of fudge.
Historical Note: This recipe is attributed to Emma Julian, who allegedly worked for See's and later owned her own candy store. It was given to Amy DeVore c. 1900s.
Storage: Wrap tightly in wax paper or plastic wrap and store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.
Tip: Ensure your pan is well-buttered to allow for easy removal and clean cuts.
