Type 273828 in the Search box at the top of Recipezaar, to get back to this recipe easily. Share your experience with others, and post your comments on the recipe. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. melted margarine.Ĭream margarine and marshmallow together and add chocolate chips.Īfter chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator. Mix together in a large bowl 3 packages chocolate chips, 7 oz. Mix 4 1/2 cups sugar with one (1) can evaporated milk.īoil 7 to 8 minutes, stirring often (rolling boil). Emma allegedly worked for See's and later owned her own candy store. 1930, this is â€œsupposedlyâ€ the original recipe for See's Fudge, produced by the See's Candy Company, Los Angeles. This is the original See's fudge recipe I found when I did a Google search HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. See's Fudge Candy (The â€œ Originalâ€ Recipe!) Recipe #273828 (Bunny-shaped fudge for Easter, Santa-shaped or Xmas tree-shaped fudge)ġ2.*You can pour this into several small aluminum loaf pans for gift baskets or in round decorated tins for the holidays.ġ3.**See's Candy is now at $15.00 a pound!ġ4.Serving suggestion: This fudge is best when served at room temperature. After you mix it that you can use a character cake pan and fill that with the fudge but if you do, spray the pan first with an anti-stick spray of some kind.

You can add more mini-marshmallows AFTER you've mixed the fudge together for a Rocky Road Fudge.ġ1.*This fudge is very soft before it sets as is MOST fudge. The fudge without the nuts is excellent as well! You can even roll it into small balls and then roll it in chopped nuts for Fudge Truffles. )Ĩ.Let fudge rest and cure overnight or for at least several hours until firm to the touch.ĩ.*You can add more or less nuts as per your preference.ġ0.*I have added items like M&M's during the holidays, pretzel pieces, used cashews (which was interesting!), toasted coconut, and even bits of vanilla wafers. (You do not have to butter your pan before pouring your fudge into it. (I use a 9x13 disposable aluminium pan.)ħ.Cover your pan with aluminum foil. Â€¢**All of your ingredients should be a room temperature!ġ.Put your marshmallows, chips, butter and vanilla in a large bowl.Ģ.In a heavy pot, add the sugar and milk and bring to a boil over a medium flame.ģ.Bring this to a rolling boil and cook for exactly eight (8) minutesĤ.Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.ĥ.Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth.Ħ.Pour into a 9x13 pan or a 15x13 sheet pan. Â€¢4 cups granulated sugar (no substitutes!)

Â€¢4 cups of mini marshmallows or 20 large marshmallows, cut up Â€¢1 cup of regular butter (2 sticks) Do not use margarine! Â€¢(I have used 'cocktail-style' peanuts and its good if you want a peanut flavor.) Â€¢18 ounces of semi-sweet or bittersweet chocolate chips (1 1/2 bags) If you want a good fudge, stop wasting your time trying those recipes that only fill an 8x8 pan! Its never enough! This recipe is the closest recipe to the famous See's Candy Fudge and it makes five pounds of fudge! It lasts forever in the fridge vanilla and 2 cups nut meats (pecan and black walnuts). When they start to melt add 1 (8 oz.) pkg. Boil slowly 10 minutes, stir constantly (count time) remove from heat and add 1/2 lb.

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