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!
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.
Print Pin RatePrep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 servings
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
Calories: 450kcal | Carbohydrates: 63g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 98mg | Potassium: 53mg | Fiber: 1g | Sugar: 59g | Vitamin A: 340IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 0.8mg
Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!
I have made this recipe for years. The only difference is my recipe calls for a 4 oz plain chocolate bar… I don’t like storing it in the fridge. Can the eggs be omitted? Or should I leave out the extra chocolate? Mine is always sift when set out to serve.
Thank you for the reply and ideas
Diana
I have only made it this way as written for years, and it always is a hit.
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. 🙂