See's Fudge Candy (The “ Original” Recipe!)

Submitted by Lee Ann 2

"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."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 25

ingredients

• 1064.65 ml sugar
• 3 (1020.58 g) package chocolate chips
• 226.79 g margarine
• 4.92 ml vanilla
• 340.19 g can evaporated milk
• 198.44 g marshmallow cream
• 473.18 ml nuts

directions

1. Mix 4 1/2 cups sugar with one (1) can evaporated milk.
2. Boil 7 to 8 minutes, stirring often (rolling boil).
3. Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
4. Cream margarine and marshmallow together and add chocolate chips.
5. Pour hot mixture over chocolate mixture.
6. After chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
7. Cut into squares before firm.
8. This recipe makes about 5 lbs of fudge.
9. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!

Reviews

[Jennifer K.]

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!

 

[825898]

LeeAnn is correct. this is the original See's Recipe. I lived in Los Angeles, where Mary<br/>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.

 

[shimsham]

Like other posts, I grew up in LA, and so did my mother and grandmother, who made this fudge every Christmas. My grandmother worked at See's in the the thirties. Her "original" recipe handed down is almost the same here, except it had 18 ounces of chocolate (3, 6 ounce bags) of chocolate chips and 2 tsp of vanilla. My grandmother always used margarine and marshmallows and my mother always used butter and marshmallow creme. My grandmother said margarine was used in the 30s to keep the cost down during the depression, and I think the marshmallows had something to do with sugar rationing during WWII. I believe Guittard Chocolate Company, started in San Francisco in the late 1890s, makes a special brand of chocolate for See's. I've always used Nestle semi-sweet, but I'm going to try Guittard brand next time. See's fudge was the only recipe they published in the newspaper. My mother cut it out and I remember reading it, but that was in the 60s, I was 7 or 8. The LA times published the "original" recipe not long ago, here is the link if anyone is interested. http://recipes.latimes.com/recipe-sees-fudge/ I use Marshmallow creme, butter, and double the recipe of the LA Times version, except my chocolate amount is 18 oz instead of 12 (if you doubled the LA times recipe) this recipe has 24 oz. I've tried both and prefer 18 oz. I by huge bags of chocolate chips during the holidays, and just weigh out 18 oz. on my food scale. I have make this fudge several times for others throughout the year, because everyone loves it, and I nail it every time. It's so velvety smooth and so delicious. A few tips: I do, I butter down the sides of the pan before I cook the sugar and evap. milk, so sugar won't crystallize on the sides. I also pour the hot mixture over the marshmallow cream, butter and vanilla, after it is mixed and smooth, then I add the chocolate and melt it in. The mixture is still very hot, so the chips will melt. I use a hand mixer to help cool the fudge down for 5-10 min on med. speed, then fold in nuts. You end up with the most delicious smooth fudge. (I toast nuts for everything I make and did ONE time for this recipe... the relatives voted DOWN toasted nuts for this fudge...oh well, less thing to do. I use a 15-inch x 10-inch x 2-inch rectangular baking dish, and instead of buttering the dish, I line it with seran wrap and leave a few inches overhang on the handle sides. After chilling it firm, I can lift the whole 5lb slab of fudge out, take off the seran wrap, and place on a cutting board to easily cut into squares, to place on decorative plates, or gift boxes. Even if everyone's "original" recipes vary somewhat, the fudge is fantastic, and it's fun to experiment. You may come up with something even better. Lastly, I never actually had fudge from the See's store until bout 8 years ago. I bought a few pieces, and the homemade fudge tasted so much better. I love See's candy and whatever "original" recipe you use, it will be the best fudge ever.

 

[Cris L.]

My Aunt Phyl Elledge worked for See's when she was very young. This recipe has been handed down through our family for over 60 years. I just base that on my age, 61, but I know it is a lot longer. My Mom would also make it every year at Christmas. Such good memories I have because of this recipe of my Mom and Aunt's gathering in my Aunt's big kitchen and making huge batches of fudge, divinity and mashed potato candies. Now that my Mom and all of my Aunt's celebrate Christmas in Heaven I have become the designated fudge maker in the family :) Just made 10 lbs tonight. One with chopped walnuts and one plain. My daughters have also inherited the recipe.A true family tradition and wonderful fudge. Thank you Mary See.If she only knew how cherished her recipe is..Merry Christmas to all.

 

[yopu1]

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.