Best 4 Sees Fudge Candy Recipes
Are you looking for a sweet treat that is easy to make and incredibly delicious? Look no further than sees fudge candy! This classic confection is known for its rich, creamy texture and decadent flavor. With just a few simple ingredients and a little bit of time, you can create your own homemade sees fudge candy that will satisfy your sweet tooth and impress your friends and family.
Here are our top 4 tried and tested recipes!
SEE'S FUDGE CANDY (THE " ORIGINAL" RECIPE!)
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.
Provided by Lee Ann 2
Categories Candy
Time 15m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- 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!
SUPER EASY SEE'S FUDGE RECIPE
This See's Fudge Recipe is the easiest, most foolproof fudge recipe ever! It is never gets grainy and comes out perfectly every time.
Provided by Erica Walker
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Combine chocolate bars, chocolate chips, butter, and marshmallow whip in a large mixing bowl. Set aside.
- In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir constantly for 4 minutes.
- Pour cooked ingredients over chocolate in mixing bowl in 4 to 6 intervals, stirring constantly until smooth.
- Pour into a buttered 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.
Nutrition Facts : Calories 252 kcal, Carbohydrate 39 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 28 mg, Fiber 2 g, Sugar 34 g, ServingSize 1 serving
SEES FUDGE RECIPE - (4/5)
Provided by á-17891
Number Of Ingredients 8
Steps:
- Put your marshmallows, chips, butter and vanilla in a large bowl. In a heavy pot, add the sugar and milk and bring to a boil over a medium flame. Bring this to a rolling boil and cook for exactly eight 8 minutes. Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute. Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth. Pour into a 9×13 pan or a 15×13 sheet pan. (I use a 9×13 disposable aluminium pan.) Cover your pan with aluminum foil. (You do not have to butter your pan before pouring your fudge into it.) Let fudge rest and cure overnight or for at least several hours until firm to the touch.
SEE'S FUDGE
Make and share this See's Fudge recipe from Food.com.
Provided by ElaineM
Categories Candy
Time 35m
Yield 117 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, mix sugar with evaporated milk.
- Stir well to dissolve sugar.
- Bring to a rolling boil for 7 to 8 minutes.
- In a large bowl, cream butter and marshmallow cream until fluffy.
- Stir in chocolate chips.
- Pour hot mixture over chocolate mixture.
- When chocolate is melted, add vanilla and nuts.
- Blend well.
- Pour into a buttered 9 x 13 pan.
- Chill.
- Cut into squares before becoming firm.
- Caution: This makes a LOT of fudge!
Tips:
- To ensure a smooth and creamy fudge, use a candy thermometer to accurately measure the temperature of the sugar mixture. It should reach 234°F (112°C) for a soft fudge or 240°F (116°C) for a firmer fudge.
- Use high-quality chocolate for a richer and more flavorful fudge. A combination of semisweet and bittersweet chocolate works well.
- For a creamier fudge, use heavy cream instead of milk. You can also add a tablespoon of butter or corn syrup for extra smoothness.
- Do not overbeat the fudge mixture after adding the chocolate. Overbeating can cause the fudge to become grainy.
- To prevent sugar crystals from forming on the surface of the fudge, cover it tightly with plastic wrap or parchment paper before refrigerating.
- For a variety of flavors, try adding different extracts, such as vanilla, peppermint, or almond, or mix in chopped nuts, dried fruit, or marshmallows.
Conclusion:
With careful attention to detail and a few simple tips, you can create delicious and decadent fudge that will satisfy any sweet tooth. Experiment with different flavors and toppings to find your favorite combination. Fudge makes a great gift for friends and family, and it's also a popular treat at parties and gatherings. So next time you're looking for a sweet treat, try making a batch of See's Fudge Candy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love