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- #33010
Tried and true, this is the fudge you remember from growing up, and probably the only fudge recipe you'll ever need. It's got just the right bite to it and the perfect sweetness.
serves/makes:
ready in:
30-60 minutes
19 reviews
9 comments
ingredients
18 ounces chocolate chips
2 jars (7 ounce size) marshmallow cream
1/2 pound butter, slightly softened and cut into small pieces
2 tablespoons vanilla extract
2 cups walnuts, chopped
4 1/2 cups white sugar
1 can (12 ounce size) evaporated milk
directions
Combine the chocolate chips, marshmallow cream, butter, vanilla, and walnuts in a large heat-proof bowl and set aside.
In a heavy saucepan over medium-high heat, combine the sugar and evaporated milk. Stir well to dissolve the sugar and bring to a boil.
Boil briskly for exactly 9 minutes after the mixture comes to a boil, stirring constantly.
Remove the pan from the heat and stir the milk mixture into the ingredients in the large bowl. Mix well until the chocolate melts and the mixture is a uniform color.
Spread the fudge into a buttered pan and place in the refrigerator until set.
Slice into small squares and serve.
You can freeze the fudge for 2-3 months.
cook's notes
The original copycat recipe had vague amounts based on old standards for ingredient sizes. We've updated the ingredient list and clarified the instructions to fit with more modern times.
nutrition data
256 calories, 13 grams fat, 36 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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reviews & comments
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JonB REVIEW:
October 11, 2018I am quite happy with this recipe, But...I added 3/4 tsp of salt...how can fudge be made without some salt?Also, I toasted the walnuts prior to making the fudge. Toasting them changes the flavor profile and surprises the taster with contrasting wonderfulness.while I used a candy thermometer and a Heavy high-sided Cast Iron fry pan, I also watched the vigorous boil time...and at nine minutes, it was at 235º, which was perfect.
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Guest Foodie December 20, 2016
When this recipe was first sent around (late 40's? early 50's?) it said 3 packages of chocolate chips. In those days, the standard package was 6 oz. So three pkgs equals 18 oz. The confusion began when the standard size went up to 12 oz. So if following a recipe for 3 pkgs. of choc chips, we are actually doubling the amount of chocolate in three bags. Also my mom's recipe called for 1-1/2 tsp. vanilla, one large (15 oz. then) evaporated milk (Pet or Carnation now are 12 oz), and one jar of marshmallow cream. Mom's recipe said bring to a rolling boil and stir constantly for exactly 7 minutes. My friend's mom's recipe said to boil exactly 9 minutes. So it is somewhere between 7 and 9 minutes. Also, I was told by my mom not to make fudge on a rainy day because the humidity keeps the fudge from setting up properly, and may have to be eaten with a spool in that case. I have had that happen so I believe it.
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Guest Foodie REVIEW:
November 25, 2014Ive made this fudge recipe for over 30 years. I lost it. Found it again online.I remember that I always used three 6 oz bags of Choc. chips. The new recipe called for three 12 oz. bags. I was very dissappointed having added the 12 oz bags. It came out thick and grainy. I will go back to the three 6 oz bags. Very creamy. Yum
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Appy REVIEW:
December 20, 2012Been making this since the 50ââ¬â¢s when I was. Teenager. The "3 bags of chips" is written like that because at the time there was only one size bag - 6 oz. bigger sizes didn't show up until later.
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April in Arkansas REVIEW:
December 13, 2012Got this recipe from my Mom and been making it for years. We always used the big bags of semi sweet or milk chocolate chips, (24 oz pkgs). We used 2 (7 oz) jars of Marshmallow cream and we got the mixture boiling, stirring it constantly for 15 minutes. Then poured it over the chips and butter and quickly got it mixed up and into the buttered pans. Made 5 pounds and ALWAYS turned out. Never gritty, grainy or sugary.
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FUDGEMAVEN REVIEW:
January 7, 2012OK. I've made this twice in three weeks, following everyone's advise as I too never had trouble as a girl or teen making this until adulthood. This is the first time in decades this fudge has turned out close to store version. Cast iron way the answer there. The 18oz TOTAL of CHOC chips recommendation I feel is correct! I used 12 oz of dark and 6 of milk choc, measuring them with a dry 3/4 cup ingredient cup as the one of the pkgs had 10 oz in them. I used cast iron dutch oven, sprayed sides with Pam, read that somewhere else to prevent crystals forming, didn't stir the sides as they formed anyway, boiled exactly NINE minutes cuz I didn't have a candy thermometer. First batch MISTAKE was because I believe it did NOT reach soft ball stage at 9 min. boil, it was soft after 4hrs hours in fridge like very thick frosting. Freezing for 1 hr. helped. By time I got it to party it was embarrasingly soft again, back in their freezer it went, but it got eaten. NEXT time I had candy themometer, stopped cooking at 239 degrees split difference between 234 and 245 soft ball stage. Result, close to perfect. Hint of grainness, tho, so might back off next time to 235. Makes about 3lbs. I don't use walnuts, don't like bitter taste, use whole pecans now, never chopping them anymore for candy or cookies. Goodluck! Try anyway, its so worth it! 4+++ stars.
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sbrinson78 REVIEW:
December 8, 2011See AlsoHomemade Caramels RecipeI received this recipe from my mother-in-law and the 3 bags of chocolate chips are definitely the smaller size. (total chocolate is 18 oz.) I also find that it's perfect if you cook it at a rolling boil for 7 minutes otherwise it can be sugary. Easy and delicious!
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Linda REVIEW:
September 6, 2011Love this recipe! My grandmother found this recipe in the Sunday paper in 1960 and passed it down through the family. After my last move, I found I had lost this recipe and was delighted to find it here!!! Have used the chocolate and butterscotch chips and liked both. Have also found that peanutbutter chips work well. Give it a try!
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Lori December 22, 2010
You want to make sure to add 3 small bags of chocolate chips. I just had to throw out the whole batch of fudge made with the 12 ounce bags because it wasn't sweet enough.
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Guest Foodie December 21, 2010
My grandma used this recipe except we cook it in a large cast iron skillet and the cooking time is 6 min and 45 sec. exactly. I also use 3 6oz pkgs of semi sweet Nestle chocolate chips.
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Tara REVIEW:
December 18, 2010This was the fudge I and my son have grown up with. I was very disappointed to find I'd lost it but through the wonders of the internet, it has returned to us!If you have a candy thermometer - as I recall, boiling it to a soft ball stage will make this perfect every time.
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Dana V December 16, 2010
Yes, to echo another person's comment, I think the pan's today are not as sturdy as the revereware we grew up with and it does something to the cooking. Also, electric stoves SUCK for making candy I have found!
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Dana V December 16, 2010
My Grtandmother made this fudge and passed the recipe to me. However, there are things you have to know- First, when it says boil while stirring 9 minutes, it MEANS exactly 9 minutes, at a full rolling boil.Second, you can't do this fudge alone. The trick is to have someone help you quickly stir the liquid into the first 5 ingredients. My husband helps me, we use a super large metal bowl(it conducts heat best) he pours the hot boiled milk/sugar into the bowl, and I stir as he does it, then he joins in stirring after the liquid is in. The mixture must be stirred quickly and poured into the glass pyxex dish-before it starts to harden. Last, I made this with Splenda last year and it really turned out just fine- used same amount as sugar. Also if you put three tbls vanilla in by mistake, nothing changes ;)Enjoy!
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Guest Foodie REVIEW:
December 9, 2010I gave this recipe a 5 because I too, grew up making this and not only was it easy, but 100% delicious and perfect every time. Fastforward 30 years... I must have cooked the sugar & evaporated milk too high and for too long. I did keep it at a brisk boil (med/low heat), like I did growing up, however, I think my pot was hotter than the Revereware I grew up on. I did also cook it for 9 minutes, as the recipe calls for, however, the sugar went to the hard ball stage. Result was grainy fudge that didn't mix up well. Threw it out and I am remaking it.... this is a great recipe, just watch the temp/cooking time of the sugar to avoid this result!
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Christopher REVIEW:
November 27, 2010I have a milk intolerance. I substituted coconut milk in place of the evaporated milk. I used chopped pecans spread on the bottom of the pan before pouring the fudge on top.It turned out fantastic!
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Cooking challenged REVIEW:
December 21, 2009I LOVE this recipe. There are so many variations you can do. I like to add a layer of Skor or caramel chips to the middle. It's also delicious with mint or caramel chips instead of chocolate. Orange or peppermint extract is wonderful too. I could go on. Have fun with it!
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Guest Foodie REVIEW:
December 16, 2009I've been making this for many years and its always perfect. The chips should be 12 oz packages. I usually sub 12 oz of dark Hersey bar for one of them. The milk should be a 12oz can of condensed like PET, and the pint of marshmellow creme is about 7-8 oz by weight, so the same weight in whole marshmellows can be subbed. The simmering of the sugar and milk is very important with lots of stirring. 6-8 minutes usally yields a soft ball stage of 234 on candy thermometer. I then lower the flame and add the butter, marshmellow, and chocolate one at a time till they melt...stirring constantly. Turn off the flame and add nuts and vanilla. Work fast because it will start to harden soon.
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Guest Foodie REVIEW:
November 29, 2008I have been making this fudge since I was a teenager (about 30 years ago) and my recipe calls for three 6 ounce bags of chips. If you like it with more chocolate, that would probably be OK. I have also used white and butterscotch chips - they are good.
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Football Mom REVIEW:
August 23, 2008I can NOT believe it!!!! This was so easy to make. It is the closest thing I have ever found to my grandmothers fudge. I have tried several fudge recipes and they were okay but this one is by far the best!!! It's going to be part of many memories that my kids will have of us doing special things together.Thank You!!! Thank You!!! Thank You!!!
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shayna September 11, 2007
regarding the 'never fail 5 min. fudge' recipe...i too have made this recipe many times, years ago. i made it again today, but i decided to take mark's advice and boil it less than '5-min.'well, so far it is still very good tasting, looks great, but is soft as icing.i think i will (because i now must make it again) boil the next batch for the prescribed '5-minutes' as i'm sure, years ago as a new cook, i would have followed the recipe faithfully....
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Guest Foodie REVIEW:
June 5, 2007I made this fudge for my wife... She like nuts so I added them..she said it was de-lish. Gr8 recipe......mike H.
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Guest Foodie REVIEW:
May 15, 2007good recipe...mark
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swtdrmszz May 14, 2007
yes this is a great recipe!! my boy friend made this at Christmas. I told him nuts would be good too but he had none :-(
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Guest Foodie REVIEW:
December 26, 2006Really great-tasting, easy fudge recipe!!
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skeezaroonie REVIEW:
December 24, 2006I have been making this recipe since I was about 10 years old (that's a REALLY long time, too!) - incredible how easy it is, and sooo tasty! A couple of notes: I never cook the fudge as long as called for. About two minutes from a good boil is plenty - it takes a little longer for it to firm up but it will stay much softer and creamier than when cooked for the stated time. Also, I have started adding a tablespoon of butter to mine which makes it smoother and creamier. - Mark -
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3rdGeneration REVIEW:
December 1, 2006My gram used to make "a half batch" for small dinner parties. 4tbls of butter, 1 cup chopped walnuts, 1 SMALL pkg Chocolate chips, 1 tsp vanilla, 2 cups Sugar, 2/3 cup evaporated milk, 10 large Marshmallows. Bring all ingredients to a boil. Boil EXACTLY 6 minutes and pour into an 8x8 pan. Refrigerate for 1 hour before cutting.Hint: I line the pan with wax paper so fudge pops right out.
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Guest Foodie April 18, 2006
I HOPE SOME ONE CAN HELP ME, I MADE SEE'S FUDGE AND IT WAS VERY GOOD, HOWEVER, WHEN I TOOK IT OUT OF THE FRIDG. IT GOT SOFT, DID I DO SOMETHING WRONG? I DID JUST WHAT IT SAID. PLEASE, I NEED HELP
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Guest Foodie January 14, 2006
I HAVE TRIED THE SEE'S FUDGE RECIPE AND IT WAS VERY GOOD, HOWEVER, I USED 3-12OZ BAGS OF CHOC CHIPS AND TODAY SOME ONE ASKED ME FOR THE RECIPE, THEY LOVED IT,AND SO DID EVERYONE ELSE.IT IS WORTH MAKING THE FUDGE
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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