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Prep 0 mins
Cook 15 mins
This is the original See's fudge recipe I found when I did a Google search HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is “supposedly” the original recipe for See's Fudge, produced by the See's Candy Company, Los Angeles. Emma allegedly worked for See's and later owned her own candy store.
- Mix 4 1/2 cups sugar with one (1) can evaporated milk.
- Boil 7 to 8 minutes, stirring often (rolling boil).
- Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
- Cream margarine and marshmallow together and add chocolate chips.
- Pour hot mixture over chocolate mixture.
- After chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
- Cut into squares before firm.
- This recipe makes about 5 lbs of fudge.
- No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!
I am sure everyone has an opinion and I value those opinions, however, here is what I know to be fact. My grandmother Vivian Rollins worked for the very first see's candy store on Western Ave. in Los Angeles starting in 1921. She was hired because of her extensive experience with recipes and candy creations as her parents (my great grandparents) owned a Candy Store in Camarillo and then moved to Los Angeles to go into business with my Great Great Grandfather who owned a plumbing company on Western Ave. The recipe actually did include Marshmellow creme (Marshmellow fluff) is what it was called back then. It was very popular starting in 1917 and therefore was very expensive to put into a recipe as it was made from the sap of the Marsh Mallow plant and it was difficult to process or you had to purchase it from Egypt which was even more expensive, they originally used the marshmallow creme but then switched to Marshmallows in late 1948 because of the cost and availability factors. MarshMallows had been developed and had now turned into a sugar and gelatin substance and did not use the Marsh Mallow sap which made it much cheaper. Mary and my Grandmother decided to us Marshmallows instead of the fluff. My grandmother worked there for many many years and was instrumental in the development of many of the recipes. I have the original recipe directly from my grandmother and it has been passed down to the girls in the family for 92 years now. I also have the 2nd recipe with the Marshmallows and all my grandmothers personal notes, comments, etc on the paper. She loved working there and talked about it every chance she got. It was the only thing she talked about constantly! Childhood stories for me! They also originally used sweetened condensed milk as evaporated milk was brand new on the market in the 1920's and hard to get. Where are the Sweetened condensed milk had been around since the 1800's and had a longer shelf life and did not need refridgeration. So it seems that the recipe above is a mixed up version of both the recipes that were used. The first recipe developed used Marshmallow creme and Sweetened condensed milk, the second recipe developed used Marshmallows and Evaporated milk. My suggestion, play with it, see which one you like best! They are both amazingly good recipes and everytime I make them, it brings back so many memories of my grandmother. Isn't that the point of a good recipe? To enjoy it and share it with others? Not argue over who is right or wrong! It doesn't really matter, enjoy the food, enjoy the company you are sharing it with, enjoy life!
LeeAnn is correct. this is the original See's Recipe. I lived in Los Angeles, where Mary
See started making her fudge and my mother had the recipe in the 1940's. There is 1/2 pound of butter in See's recipe, not 2 TBSP; and no margarine!!! This recipe is exact. I am 69 years old and have a very worn out recipe card that I cherish.
I am nearly 60yrs old and my grandmother DID work for the See's family as housekeeper in the early 30's. My family has had their fudge recipe since then. I have the original hand written recipe, and this is not it. It's close, but not quite right. I'm sorry but I am not at liberty to divulge the recipe. It has been held in strict trust for over 80 yrs. Keep trying ladies.... you're bound to hit it right sooner or later.