This See’s fudge copycat recipe is perfectly creamy and rich. This recipe is tried and true, so it is perfect for the vacations.
- 18 ounces semi-sweet or bittersweet chocolate chips (1 1/2 bags)
- 3 cups chopped walnuts or pecans
- 1 cup regular butter (2 sticks) Do not use margarine!
- 1 can (13-ounce) evaporated milk
- 4 cups mini marshmallows or 20 large marshmallows, cut up
- 4 cups granulated sugar (no substitutes!)
- 2 teaspoons vanilla extract
- All of your ingredients should be a room temperature!
Preparation time 5mins
Cooking time 130mins
Put your marshmallows, chips, butter and vanilla in a large bowl.
In a heavy pot, add the sugar and milk and bring to a boil over a medium flame.
Bring this to a rolling boil and cook for precisely eight 8 minutes.
Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth.
Pour into a 9×13 pan or a 15×13 sheet pan. (I use a 9×13 disposable aluminium pan.)
Cover your pan with aluminum foil. (You don’t have to butter your pan before pouring your fudge into it.)
Let fudge rest and cure overnight or for at least several hours until firm to the touch.