Keto Diet
See’s Copycat Fudge is perfect and creamy chocolate fudge. This is the best fudge recipe with no candy thermometer required for this dessert! Perfect for Christmas plates.
SEE’S FUDGE RECIPE
I’ve been searching for the perfect fudge recipe. Turns out, I’m somewhat of a fudge snob.
I love me some fudge. I used to be a purist. No nuts for me. But recently I’ve evolved into a nut lover.
For me the perfect fudge is sweet, creamy, but still holds it’s shape. Fudge always seems to be either too dry and crumbly, or too wet that you can hardly cut it into squares.
The texture of this is perfect. It has a deeper flavor than some others that have tried with fewer ingredients.
It makes a full 9×13 pan that you can cut into really small pieces. Really I think you could fill a jelly roll pan with one batch but your pieces would be smaller.
To be honest, I’m not sure how close it is to See’s fudge. I’m too busy eating their butterscotch squares. All I know is that it’s good.
Cook the sugar mixture on the stove. Pour your hot mixture over these ingredients.
TROUBLESHOOTING:
My friend used to always say that if a butterfly flaps its wings across the country, that can ruin your fudge. Humidity, overheating, undercooking…there are some ways to go wrong. Here’s how you fix it.
- 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.
CAN I SUBSTITUTE MARSHMALLOWS FOR MARSHMALLOW CREAM
We have not had success doing this.
OTHER CHOCOLATE RECIPES:
See’s Copycat Fudge
This See’s Copycat Fudge is perfect and creamy. No candy thermometer required!
- 24 ounces semi-sweet chocolate chips, (high quality like Guittard)
- 1 (7 ounce) container marshmallow cream
- 1 cup (2 sticks) butter, softened
- 2 tablespoons vanilla extract
- 1-2 cups pecans or walnuts, chopped, (depending how nutty you like it)
- 4 1/4 cups white sugar
- 1 (12 ounce can ) evaporated milk
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Line a 9×13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9×13 pan of fudge so if you want shorter pieces you could use a bigger pan.
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Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
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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. 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.
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Slice into squares and serve. You can prepare this ahead of time and freeze if desired.
- 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.
