See’s Vanilla Walnut Fudge (Copycat)

by Sabrina Snyder

Published on

25 Comments

4.58 from 7 votes
48 servings
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerating Time 4 hours
Total Time 4 hours 20 minutes
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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.

Whether it’s for a friend, a teacher, or a date, let people know you care with homemade Candy Recipes, especially rich creamy Chocolate Walnut Fudge and Peanut Butter Fudge!

two bites of See's Vanilla Walnut Fudge in stackSEE’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.

two bites of See's Vanilla Walnut Fudge in stack

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!

See's Vanilla Walnut Fudge in foil-lined baking dish

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.

two bite of See's Vanilla Walnut Fudge on cutting board

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Dinner, then Dessert

See's Vanilla Walnut Fudge (Copycat)

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.
Yield 48 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
two bites of See's Vanilla Walnut Fudge in stack
PrintRate

Ingredients
 

Instructions

  • 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.

Nutrition

Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 21mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Does the 7-8 minutes cook time start once it’s boiling? Or are you starting that time as soon as you start heating the sugar and evaporated milk?

    Reply

    1. Bring to a boil
      After it is boiling, stir constantly and cook for 7-8 minutes.
      Then 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.

      Hope that helps and let us know if you tried the recipe and what you thought!

      Reply

  2. I absolutely love See’s Candies vanilla walnut fudge/roll. I was thrilled to find this recipe thinking it’d save me money if I can just make it at home. I had this and the original See’s version side-by-side for a taste test. Unfortunately, although close, this recipe doesn’t satisfy that craving. This recipe is way too sweet. It’s also missing something. I can’t quite put my finger on it but it’s missing the depth that the original version has. It’s not bad, just not what I was looking for. Thanks for the recipe!

    Reply

    1. Thanks for your feedback. Let us know if something comes to mind that we should consider adding!

      Reply

  3. I am waiting for my fudge to set hoping it was worth it.. i started off with evaporated milk and sugar and it formed a thick paste.. started burning in the pan, then added the butter and followed the rest of the directions as followed but had to add water and flavor as written in a comment below. Not sure if I misinterpret be instructions or what.. but I hope it still tastes good. Any suggestions?

    Reply

    1. Cooking sugar can be very tricky – if you can get your hands on a candy thermometer it may make it easier to know when it’s done, and your pan may be too hot if it’s burning even while stirring constantly.

      Reply

  5. When she says “big pan” she doesn’t mean a 2 qt pot. She means a stock pot. My 2 qt pan boiled over and destroyed my glasstop stove. And I burnt my hand.

    Reply

  6. The fudge came out soft after 4 hrs. in frigerator. Tasted great. Covered and put in freezer for 40 mins; came out fine. What is the weigh of all this fudge?

    Reply

  7. This fudge came out great even though I edited the recipe. I only had 12 oz of chips and had mini marshmallows and no fluff. I used the 12 oz of chips and 4 cups mini marshmallows to make up for them missing chips. How many cups of marshmallows was a guess, but it came out perfect.

    Reply

  9. I can’t wait to make this. I do have a question though. What brand of white Chocolate do you recommend? They all taste a little different.

    Reply

  10. Love this fudge! So flavorful but not too sweet which a lot of fudge can be! Can’t wait to make this recipe again!

    Reply

  12. Oh my goodness, we LOVE this fudge! The vanilla and walnuts compliment each other so much! Can’t wait to make again!

    Reply

    1. I’m so sorry I just saw this comment.

      Issues with fudge not setting are almost always due to the fudge not having cooked long enough. Did you stir at the right heat for the listed amount of time? If the heat was too low or it was less time you’d end up with not setting fudge as not enough liquid would’ve evaporated.

      Reply

    1. Oh no! If the fudge didn’t set and was grainy, it most likely didn’t get cooked to a high enough temperature or wasn’t boiled for long enough to allow the sugar to properly dissolve. You might be able to save it by putting the fudge back into a large saucepan and adding a little bit of water and cream. Stir it over low heat until it dissolves and is smooth. You may need to add more flavoring since it’s a bit diluted so do a taste test and add if necessary. Reboil it. I hope this helps!

      Reply