Handwritten cards and clippings of “See’s Fudge” have been passed down through generations, showing up in family recipe boxes and holiday newspaper food sections since the 1930s. The story goes that Emma Julian, who once worked for See’s Candy Company in Los Angeles before opening her own shop, shared the recipe with Amy DeVore—and from there it spread far and wide. Whether or not this is truly the original See’s Candy fudge, one thing is certain: this recipe delivers a silky, creamy, foolproof fudge that’s perfect for gifting or enjoying during the holidays.
INGREDIENTS:
1/2 cup butter
6 oz. package semisweet chocolate pieces
1 teaspoon vanilla
2 cups sugar
6 oz. evaporated milk
10 large marshmallows
1 cup chopped nuts (walnuts are traditional)
METHOD:
Place the butter, chocolate pieces, and vanilla in a large heatproof mixing bowl. Set aside.
In a medium heavy-bottomed saucepan, combine the sugar, evaporated milk, and marshmallows. Bring to a gentle boil over medium heat, stirring frequently. Reduce heat to low and cook for 6 minutes, stirring constantly, until the mixture is smooth and glossy.
Immediately pour the hot mixture over the butter and chocolate mixture in the bowl. Beat with an electric mixer on medium speed until the fudge thickens and loses its shine.
Stir in walnuts (or your nut of choice).
Spread the fudge evenly into a lightly buttered 8-inch square baking pan. Refrigerate for at least 2–3 hours, or until firm.
Cut into 36 squares. Store covered in the refrigerator.
