Copycat See’s Chocolate Walnut Fudge is easy to make with chocolate chips, marshmallow creme, and nuts. It’s the perfect edible holiday gift!
Easy, classic Candy Recipes, like Rich Chocolate Fudge, are a must-have in any holiday gift basket. Make your holiday platters and baskets extra special this year with our copycat recipe for See’s Fudge.
Sabrina’s See’s Chocolate Walnut Fudge (Copycat) Recipe
Sabrina’s Chocolate Walnut Fudge is a classic American dessert inspired by Mary See’s original recipe that brings rich chocolate together with crunchy walnuts. Your loved ones will think you splurged when you make them this copycat of a gift box favorite.
Recipe Card
Ingredients
- 4 1/2 cups sugar
- 12 ounces evaporated milk
- 1 cup unsalted butter
- 18 ounces semisweet chocolate chips
- 1 tablespoon vanilla extract
- 7 ounces marshmallow cream
- 2 cups walnuts
Instructions
- Line a 9×13-inch pan with foil and spray with vegetable oil spray.
- To a large pot add the sugar and evaporated milk, stirring well.
- Bring to a boil, stir constantly, and cook for 7-8 minutes.
- Turn off the heat and quickly add in the butter and chocolate chips.
- Stir well until combined then add in the vanilla and marshmallow cream (move fast before it starts cooling).
- Fold in the walnuts and spread into baking dish.
- Refrigerate for 4 hours before slicing.
Notes
- Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
- Click on times in the instructions to start a kitchen timer while cooking.
- To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.
Nutrition
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Table of Contents
About this Recipe
Making this Chocolate Walnut Fudge is so simple and anyone that you share it will will love it. This Homemade Fudge is made with affordable ingredients you probably have in the house, and making this foolproof recipe is even easier than running out to See’s Candies.
Ingredients
- 4 ½ cups Granulated Sugar: Sugar is the main sweetener in this recipe, providing sweetness and texture. You can use brown sugar for a slightly different flavor.
- 12 ounces Evaporated Milk: To give this recipe just the right sweetness and texture to match See’s Candy, we’ve used evaporated milk and sugar instead of sweetened condensed milk. Using evaporated milk keeps it light and airy, so every bite is soft perfection. If you want to use sweetened condensed milk, eliminate the sugar and melt the chocolate and butter with the milk over low heat.
- 1 cup Unsalted Butter: Butter adds a rich, buttery flavor. Use real butter for the best taste, not a butter substitute.
- 18 ounces Semisweet Chocolate Chips: Semisweet chocolate chips are the core of the fudge, providing a luscious chocolate flavor. You can use dark chocolate chips for a more intense chocolate taste.
- 1 tablespoon Vanilla Extract: Vanilla extract enhances the overall flavor profile, giving a delightful aroma and taste. Use pure vanilla extract for the best taste. If running low, just use a teaspoon vanilla extract.
- 7 ounces Marshmallow Cream: Marshmallow cream makes the fudge incredibly smooth and fluffy. It melts to mix in with the chocolate mixture and gives the perfect melt-in-your-mouth texture.
- 2 cups Walnuts: Adding two cups walnuts takes the plain recipe and gives it some extra flavor and texture for the perfect crunch. You can swap them with other nuts like pecans or almonds if you prefer a different nutty twist.
Kitchen Tools and Equipment
- Large Pot and Long Handled Spoon: A large pot is essential for boiling the sugar and evaporated milk. Choose one with a heavy bottom to prevent scorching, and use a long-handled spoon for stirring.
- 9×13 Pan: You’ll need a 9×13-inch pan to set the fudge. Line it with foil and use vegetable oil spray for easy removal and cleanup. Parchment paper lined on the bottom helps with removing the fudge as well.
Can this be made ahead of time?
Yes, you can make this ahead of time. It’s actually recommended to prepare it in advance as it needs at least 4 hours to set in the refrigerator.
What to Pair With
This delicious recipe is perfect for holidays like Valentine’s Day and Christmas, or any other special occasion. You can package the copycat fudge along with other favorite fudge recipes. German Chocolate Fudge and Peanut Butter Fudge would make amazing additions. You could also stick to the See’s theme with some of our favorite recipes like See’s Bordeaux Pecan Fudge and See’s Vanilla Walnut Fudge.
How to Store
- Serve: You can keep the fudge in a sealed plastic bag or air-tight container at room temperature for up to 3 days. However, if your house is too warm it may start to melt.
- Store: To store the fudge in the fridge, wrap it in plastic wrap or disposable aluminum foil, or put it in an airtight container. Then it can stay good for up to 2 weeks. If it is too hard from chilling, leave it at room temperature to soften before serving.
- Freeze: Once set and cut, place in a sealed container. You can freeze them for 6 months. Use parchment to separate layers and keep the chocolates from sticking together.
Frequent Questions
To give the homemade fudge as a gift, place them in a gift box or cookie tin lined with parchment paper. Once you’ve covered the bottom of the box in fudge, you can add another layer of parchment paper and place more squares on top of that. Continue until your gift box is full. Then wrap it in a bow for the ultimate edible gift!
Yes, you can use salted butter, but be aware that it might slightly alter the flavor, adding a hint of saltiness to your fudge.
If you don’t have marshmallow cream, you can use regular marshmallows. Just melt about 2 cups of minis (or about 20 regular-sized marshmallows) on medium heat with a tablespoon of corn syrup and mix until smooth. Be aware that this might change the consistency a bit, but it will still be delicious!
Yes, you can double the ingredients for a larger batch. Just make sure you have a pot large enough to accommodate the increased volume while cooking. You’ll also need a larger pan, or 2 pans to cool the fudge otherwise your fudge will be way too thick. Follow the same steps with adjusted quantities.
Refrigeration helps the fudge set and firm up, making it easier to slice into near-perfect squares.
Mary See was the founder of See’s Candies, a well-known American candy company. She opened the first See’s Candies store in Los Angeles in 1921, and her dedication to quality and delicious chocolates led to the company’s success!
Variations
- Marshmallows: Since you’re already in the marshmallow aisle, why not pick up some mini marshmallows or mallow bits to add? Press the marshmallows into the top of the fudge before it sets. They make a delicious addition and add to the presentation.
- Chocolate: You can experiment with different chocolate varieties. Make this with white chocolate chips for See’s White Chocolate Walnut Fudge. You can also substitute half the semi-sweet chocolate chips with dark chocolate chips, peanut butter chips, or butterscotch chips to experiment more with the flavors.
- Nuts: Toast the walnuts in a skillet for 2-3 minutes over high heat to take this fudge to the next level. Instead of walnuts, you could also try using pecans, hazelnuts, cashews, or almonds.
- Mix-Ins: The best part is adding whatever you want! Try folding in dried cranberries, toffee bits, or peppermint pieces.
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Photos used in previous posts:
The texture is completely spot on and it doesn’t get grainy at all. This is a flawless copycat recipe!
That makes my day, thanks so much for the review and the 5 stars!