Copycat See’s 175 Fudge
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, foolproof recipe for a rich and creamy chocolate nut fudge. This recipe uses melted marshmallows and a boiled evaporated milk syrup to create a smooth, no-fail texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 4 hours | 2-3 pounds |
🔪 Key Equipment
- 8x8 inch dish
- double boiler
- heavy-bottomed saucepan
- heatproof mixing bowl
- foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 10 | Marshmallows | standard size |
| 1 Tablespoon | Water | for melting |
| 3/4 Cup | Milk | evaporated, large can |
| 2 Cups | Sugar | granulated |
| 18 ounces | Bits | semi-sweet chocolate chips |
| 1 Cup | Nut Meats | chopped |
| 1 Teaspoon | Vanilla Extract | pure |
| 1/2 Cup | Butter | 1 stick |
Instructions
Step 1: Preparation
- Line an 8x8 inch dish with foil and butter the foil.
- In a large, heatproof mixing bowl, combine the 18 ounces chocolate bits, 1 cup nut meats, 1/2 cup butter, and 1 teaspoon vanilla extract.
Step 2: Melt Marshmallows
- In the top of a double boiler, combine the 10 marshmallows and 1 tablespoon water. Heat and stir until the marshmallows are completely melted and smooth; keep warm.
Step 3: Boil Syrup
- In a heavy-bottomed saucepan, combine the 3/4 cup evaporated milk and 2 cups sugar. Bring to a full, rolling boil over medium heat, stirring constantly, and boil for exactly 6 minutes.
Step 4: Combine and Set
- Pour the melted marshmallows over the chocolate bits mixture, then immediately pour the hot sugar-milk syrup over everything.
- Stir until the chocolate bits and butter are completely melted and the fudge is smooth and glossy.
- Pour into the prepared dish and refrigerate for at least 4 hours until firm.
💡 Make-Ahead & Storage: The fudge can be made ahead and stored in an airtight container in the refrigerator for up to two weeks.
Original Recipe Scan
