This creamy Copycat See’s Fudge recipe is super easy to make and tastes just like the original, with or without nuts!
OK, who doesn’t love fudge candy? I can’t remember where or how I got this one, but it is a great version of See’s Fudge, to the best of my ability – and it is good. It is super easy and so good, nuts optional.
For other chocolate desserts, try my Chocolate Caramel Butter Bars, Piret’s Chocolate Mousse, Chocolate Caramel Butter Bars, or these Chocolate Caramel Butter Bars. Enjoy!
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Copycat See's Fudge
This creamy Copycat See's Fudge recipe is super easy to make and tastes just like the original, with or without nuts! Allow 3 hours to chill.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 12
Calories: 450kcal
Ingredients
- 12 oz. chocolate chips
- 1/2 cup butter
- 4 1/4 cups powdered sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup walnuts chopped (optional)
Instructions
- Melt the chocolate and butter in a saucepan.
- In a large mixing bowl add the powdered sugar and eggs, mix well carefully as this dusts up quite a bit!
- Next add the melted chocolate mixture and vanilla. Mix thoroughly to incorporate completely.
- Add the nuts if desired and mix to thoroughly incorporate.
- With a spatula, pour chocolate fudge mixture into a greased 8x8" pan. Refrigerate to firm at least 3 hours. Slice into bite sized pieces and refrigerate if not being served.
Nutrition Facts
Copycat See's Fudge
Amount Per Serving
Calories 450 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 51mg 17%
Sodium 98mg 4%
Potassium 53mg 2%
Total Carbohydrates 63g 21%
Dietary Fiber 1g 4%
Sugars 59g
Protein 3g 6%
Vitamin A 6.8%
Vitamin C 0.4%
Calcium 4.9%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.
B
Too many calories n carbs any less or substitutes?
That’s what a great candy/dessert usually is unfortunately Josie!
I am going to make this fudge for my daughter, who is allergic to dairy and peanuts. I can easily use a substitute for the butter. But are the eggs a concern? IT would seem that they would not be cooked through. Are the melted ingredients warm enough to “cook” the eggs in the mixture? My husband’s grandmother gave me this recipe as well, but I had never made it due to my concern about the eggs. Her recipe indicates the fudge should be refrigerated when not serving. Any input you have would be appreciated.
I personally have never had an issue with the eggs Ginger. I highly recommend this and yes, refrigerate when not serving. Enjoy!
I always buy eggs in the little carton that say they are pasteurized when I make this fudge. Happy Holidays..
pas·teur·ize: /ˈpasCHəˌrīz; verb, past tense: pasteurized; past participle: pasteurized
subject (milk, wine, or other products) to a process of partial sterilization, especially one involving heat treatment or irradiation, thus making the product safe for consumption and improving its keeping quality.
Great, thanks for the tip Sheri.
PS – You really must try it with the mint chocolate chips or peanut butter chips. Woah! Our favorite could be (too hard to nail down for sure though) the peanut butter and chocolate fudge layered and then slightly swirled together.
Now that sounds wonderful. I love the peanut butter chocolate combo Sheri. 🙂