See’s Vanilla Walnut Fudge is the best creamy vanilla fudge recipe for the holidays! Skip the mall and make this easy, spot-on copycat See’s fudge instead.
SEE’S VANILLA WALNUT FUDGE (COPYCAT)
The only thing better than unwrapping a box of decadent See’s Fudge during the holidays, is making a big batch of the creamy, vanilla candy at home! This easy copycat recipe can be made year-round, no need for it to go on sale or fight the holiday crowds at the mall. Perfect for gifting or enjoying all to yourself!
See’s Vanilla Walnut Fudge is made with just a few ingredients that cost less combined than half of a box of fudge. Instead of heavy whipping cream, this easy copycat recipe for See’s Vanilla Walnut Fudge uses evaporated milk. Evaporated milk is much easier to make fudge with than heavy cream, plus it has a long shelf life… aka vanilla fudge whenever you are craving it!
MORE EASY CHRISTMAS FUDGE RECIPES
The hardest part about making See’s Vanilla Walnut Fudge is waiting at least 4 hours for it to set in the refrigerator. You might be tempted to speed up the process by placing the fudge in the freezer, but don’t give in! Freezing fudge before its set will make the texture hard and solid. The perfect bite of fudge is pillowy and creamy with a firm crust, and you won’t get that with the freezer.
Once your See’s Vanilla Walnut Fudge is set, it can be stored in the refrigerator for a few weeks or in the freezer for a few months. Fudge is a great make ahead recipe to keep on hand for last minute treats. Just thaw for 24 hours in the refrigerator before your event for a fancy, easy dessert that no one will know you didn’t make that day!
VARIATIONS SEE’S VANILLA WALNUT FUDGE (COPYCAT)
- Nuts: Leave out the walnuts for a nut-free fudge, or try pecans, peanuts, or hazelnuts. Toast your nuts or use 2 cups of Candied Cinnamon Pecans to take this fudge to the next level.
- Chocolate: Instead of white chocolate chips, you can make this recipe with semi-sweet chocolate chips or dark chocolate chips. Substitute white almond bark for the white chocolate chips, chopping it up into small pieces so it melts faster.
- Swirls: Swirl Salted Caramel Sauce or Chocolate Ganache over the top of your fudge before it sets for a decadent, sweet upgrade to this vanilla fudge!
- Maple: Use maple extract instead of vanilla extract and substitute half the granulated sugar with brown sugar to make Maple Walnut Fudge that is absolutely divine!
- Marshmallow Creme: You can use 2 cups mini marshmallows instead of marshmallow creme, but melt them slightly first so they mix easier.
MORE HOLIDAY CANDY RECIPES
HOW TO STORE SEE’S VANILLA WALNUT FUDGE (COPYCAT)
- Serve: Refrigerate See’s Vanilla Walnut Fudge for at least 4 hours before cutting to serve. You can keep the fudge covered with plastic wrap for up to 3 days at room temperature.
- Store: Cut See’s Vanilla Walnut Fudge after it is set and either leave in the pan (covered in plastic wrap) or transfer to an air tight container to store. Refrigerate for up to 2 weeks.
- Freeze: Once set, place cut See’s Vanilla Walnut Fudge in a sealed container and freeze for up to 4 months. Use parchment paper between layers so it doesn’t stick. Thaw overnight in the refrigerator before serving.
See's Vanilla Walnut Fudge (Copycat)
- Yield: 48 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
- Line a 9x13 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 white 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.
Yield: 48 servings, Amount per serving: 220 calories, Calories: 220g, Carbohydrates: 30g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 14mg, Sodium: 21mg, Potassium: 75mg, Fiber: 1g, Sugar: 28g, Vitamin A: 138g, Vitamin C: 1g, Calcium: 46g, Iron: 1g
All images and text © for Dinner, then Dessert.