See's is a candy shop here in California that makes wonderful chocolates. Whether this is really a copy of their fudge I don't know. I got it from my mother-in-law, Grandma B, over 30 years ago and use it every time we get the chocolate urge.
- Butter a 9/13-inch pan.
- In top of double boiler, melt 1/4 cube butter.
- Add 10 marshmallows, cut in fourths and melt with butter.
- In large pan, mix 1/2 large can evaporated milk (7/8 cup) and sugar.
- Bring to a rolling boil and then boil for 6 minutes, watching closely so that it doesn't burn.
- In a large bowl, combine chocolate chips, walnuts, vanilla and butter.
- Pour marshmallow mix and hot syrup mix over chocolate chips and nuts.
- Stir until well blended.
- Pour into buttered pan and cool.
- When cool, cut into squares with a sharp knife.
- Store covered in refrigerator.
i have been searching for this texture and flavor for years. Melts in your mouth.. Our UPS man says its heavenly and I think so too!!S.Rutherford
This is ok, but it's not the original See's fudge recipe. I got the recipe in 1962 while living in Los Angeles. It has 2 sticks butter, 4 1/2 cups sugar, 2 jar marshmallow cream, 1 can evap. milk, tablespoon vanilla, 2 cups nuts and 2 cups chocolate chips. I'm not saying this is a bad recipe, it's pretty good, but butter makes it richer.
It's hard to say if this is really the recipe used by Sees Candies?, but I have used this recipe (reported as such) for more than 30 years; in my opinion it is the very best. Taking the time to melt the butter and marshmellows in a double boiler, as described, gives far superior results than the lazy combination of marshmellow cream found in other recipes. Timing is of the essence, pay close attention while preparing this recipe. Here's three pointers that will really make a difference:
1) It is very important to boil the sugar and evaporated milk precisely for 6 minutes; if it is over-cooked it will become brittle and if it is undercooked it will not have a good creamy texture.
2) Do not substitute margarine for butter; it will not set up well with margarine.
3) Some may find milk chocolate chips produce fudge a little too sweet (I am one of them); I always use semi-sweet choclate chips.