Description
This Old-Fashioned See's Candy Fudge recipe delivers a rich, creamy, and nostalgic treat reminiscent of classic candy shop fudge. With a perfect balance of semi-sweet chocolate, marshmallow creme, and crunchy nuts, it’s an indulgent and crowd-pleasing confection perfect for holidays, gifting, or satisfying your sweet tooth anytime.
Ingredients
Fudge Base
- 18 oz semi sweet chocolate chips (by weight)
- 2 sticks butter (16 tablespoons)
- 1 7 oz jar marshmallow creme
- 2 teaspoons pure vanilla extract
- 4 1/2 cups granulated sugar
- 12 oz can evaporated milk
Add-ins
- 2 cups walnuts or pecans, chopped
Instructions
- Prepare the pan: Line a 9x13 inch baking dish with foil and spray it with non-stick cooking spray to ensure easy removal of the fudge once set.
- Combine the chocolate mixture: In a large mixing bowl, add the semi-sweet chocolate chips, butter, chopped walnuts (or pecans), marshmallow creme, and vanilla extract. Set aside.
- Start the sugar base: In a large heavy-bottomed cooking pot, combine the granulated sugar and evaporated milk.
- Boil the sugar mixture: Bring the sugar and milk mixture to a boil over high heat. Once it begins boiling, reduce the heat to medium-high.
- Cook the mixture: Stir the sugar mixture constantly and allow it to boil for exactly 9 minutes to reach the correct fudge consistency.
- Combine with chocolate mixture: Remove the pot from heat and immediately pour the hot sugar mixture into the bowl with the chocolate and nut mixture.
- Mix thoroughly: Stir well until the chocolate chips and butter melt completely, creating a smooth and glossy fudge batter.
- Pour into the pan: Pour the fudge batter evenly into the prepared 9x13 pan and allow it to cool at room temperature.
- Refrigerate to set: Refrigerate the fudge until firm, preferably overnight, to ensure the best texture and flavor.
- Cut and serve: Use the foil to lift the set fudge out of the pan and cut it into 1-inch cubes for serving.
Notes
- For a different texture and flavor, substitute walnuts with pecans or omit nuts altogether for nut-free fudge.
- Boiling time is crucial; exactly 9 minutes ensures the fudge sets properly without becoming grainy or too soft.
- Use a heavy-bottomed pot to prevent the sugar from burning or scorching during boiling.
- Stir continuously during the boil to ensure even cooking and avoid crystallization.
- Marshmallow creme contributes to the smooth, creamy texture; do not substitute with standard marshmallows without adjustments.
- Allowing fudge to rest overnight in the refrigerator results in the best firmness and flavor development.
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
