Copycat See’s Fudge – Have you ever tried See’s Candies fudge and wished you could enjoy it anytime you want? Look no further because we’ve got the perfect recipe for you! This copycat recipe for See’s Fudge is just as rich, creamy, and chocolatey as the real thing. Made with simple ingredients, this fudge is easy to prepare and will quickly become a family favorite. So, indulge in this delicious treat that’s sure to satisfy your sweet tooth.
I remember the first time I had See’s Fudge. My husband had surprised me with a box of assorted chocolates and the fudge was a standout. It was so rich, creamy, and full of chocolatey goodness. We immediately fell in love with it and tried to ration it out so it would last longer. However, it wasn’t long before we finished the box and were left with cravings for more. That’s when I decided to look up a copycat recipe and we were pleasantly surprised with the results. Now, this recipe has become a staple in our household and we make it whenever we want a delicious and indulgent treat.
Why This Fudge Recipe is a Must-Try?
- Made with simple and easy-to-find ingredients
- The perfect balance of creamy, rich, and chocolatey flavors
- Makes a great homemade gift or party treat
- Can be stored for a few days in an airtight container, making it a great make-ahead dessert
- This recipe can easily be doubled or halved to fit your needs
- No candy thermometer needed, making it easy to prepare
Ingredients:
- 6 tablespoons (85g) salted butter
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chips, leveled
- 2 cups (400g) granulated sugar
- 1 (5 oz./148ml) can of evaporated milk or 2/3 cup (160ml)
- 10 large (not giant) marshmallows, cut in half
Directions:
Line an 8×8 inch baking dish with parchment paper or non-stick foil, making sure to cover the edges. Set aside.
In a large mixing bowl, add the butter, vanilla extract, and chocolate chips. Set aside.
In a heavy 6-quart saucepan, combine the sugar, evaporated milk, and marshmallows. Over medium heat, bring the mixture to a rapid boil while continuously whisking.
Boil the mixture for approximately 5 minutes or until it reaches a temperature of 235°F (113°C), whisking continuously.
Immediately pour the hot mixture over the chocolate chip mixture.
Using a spatula, mix together the ingredients until the butter and chocolate have melted and the mixture is well blended.
Pour the fudge into the prepared dish and allow it to set for at least an hour or until it is no longer soft. This timing may vary depending on your location. You can place it in the fridge to speed up the process.
Once the fudge has hardened, remove it from the pan and slice it into desired pieces.
Store any leftovers in an airtight container.
Notes:
- Make sure to use a candy thermometer to ensure the mixture reaches the correct temperature.
- Be sure to use a heavy 6 quart sauce pan to prevent the mixture from burning.
- If you don’t have parchment paper or non-stick foil, you can use butter or cooking spray to grease the pan.
- For a more festive touch, you can add chopped nuts or candy cane pieces to the fudge mixture before pouring it into the prepared pan.
In conclusion, this See’s Fudge Copycat Recipe is a delicious and easy-to-make treat that will satisfy any sweet tooth. With its rich chocolate flavor and creamy texture, it’s sure to become a favorite in your household. Whether you make it for a special occasion or as an everyday indulgence, this fudge is sure to impress. So grab your ingredients and get ready to whip up a batch of this irresistible fudge today!
FAQ
How long does it take for the fudge to set?
It usually takes about 1 hour for the fudge to set, but this may vary depending on the temperature and humidity where you live. You can speed up the process by placing the fudge in the fridge.
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter instead of salted butter. Just make sure to add a pinch of salt to the mixture to balance the flavors.
Can I substitute the semi-sweet chocolate chips with milk chocolate chips?
Yes, you can use milk chocolate chips instead of semi-sweet chocolate chips, but the fudge will be sweeter.
Can I use mini marshmallows instead of large marshmallows?
Yes, you can use mini marshmallows instead of large marshmallows. Just use 20-25 mini marshmallows instead of 10 large marshmallows.
Copycat See's Fudge
Ingredients
- 6 tablespoons 85g salted butter
- 1 teaspoon vanilla extract
- 1 cup 170g semi-sweet chocolate chips, leveled
- 2 cups 400g granulated sugar
- 1 5 oz./148ml can of evaporated milk or 2/3 cup (160ml)
- 10 large not giant marshmallows, cut in half
Instructions
- Line an 8x8 inch baking dish with parchment paper or non-stick foil, making sure to cover the edges. Set aside.
- In a large mixing bowl, add the butter, vanilla extract, and chocolate chips. Set aside.
- In a heavy 6-quart saucepan, combine the sugar, evaporated milk, and marshmallows. Over medium heat, bring the mixture to a rapid boil while continuously whisking.
- Boil the mixture for approximately 5 minutes or until it reaches a temperature of 235°F (113°C), whisking continuously.
- Immediately pour the hot mixture over the chocolate chip mixture.
- Using a spatula, mix together the ingredients until the butter and chocolate have melted and the mixture is well blended.
- Pour the fudge into the prepared dish and allow it to set for at least an hour or until it is no longer soft. This timing may vary depending on your location. You can place it in the fridge to speed up the process.
- Once the fudge has hardened, remove it from the pan and slice it into desired pieces.
- Store any leftovers in an airtight container.
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