See’s Fudge

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This right here is what I’ve been working up to for the past 50 weeks. Step aside, Mrs. See’s, my grandma has got your number and your recipe, except she likes to refer to it as $100 fudge.  I like to refer to it as ‘Hundred Dolla Fudge’ because it makes it seem dangerous and gangster and if anything describes my Grandma, it is ‘gangster’….in the kitchen.

You put in a little time and a whole lot of patience and you will walk away with divine and silky FIVE POUNDS of heavenly fudge.  Step aside you do-gooders with your sugar cookies and jelly-filled drop treats.  This is Hundred Dolla Fudge!  and it will rule your life for the holidays.  It will also make you the master of all things sweet, so that’s a pretty fair trade.

I don’t know how my Grandma got this recipe.  I’m not saying she had to kill for it, but I’m also not NOT saying she did.  Anyways, do up this recipe and welcome to the family.

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I lined a 9 1/2 x 13 baking pan with plastic wrap.  Don’t ask me where I got this idea.  I just figured that I hated trying to scrap the fudge off of the glass, so why not line the dish and hoist the fudge out when cooled, lay on the chopping board, then cleanly cut it up into cubes?  Works for me!

Image 10Pour 18 oz worth of chocolate chips into a large bowl.  Throw in 32 marshmallows (yes, I did the math and I found that the size of marshmallows must have shrunk over the years, because 8 oz = 32 regular marshmallows, not 24. Cut up 1/2 pound of pure delicious butter and sprinkle it over the marshmallows.  Pour in 2 teaspoons of vanilla and you are all set to fire up the hot sugary milk on the stove.Image 9

Pour one large can of evaporated milk and the sugar into a large pan on the stove.  I used my ceramic lined dutch oven.  You need a lot of space because once this gets boiling it grows like the Hulk and all of a sudden you have burned sugar milk all over your stove.  Get it boiling and turn the temperature down to Image 7medium high, as long as it maintains a rolling boil.

Set your timer for 7 minutes.  My Grandma noted that it makes a firmer fudge and that is true, but do not fret, it is plenty soft and silky and biteable.  AND STIR LIKE A CRAZY PERSON.  This will burn so quickly.  Make sure you are scraping the bottom of the pan as you stir.

Once you hit 7 minutes, remove from stove and pour directly over the Image 5marshmallow/chocolate mixture in the waiting bowl.  At first it looks totally disgusting, but just keep on flipping the hot liquid on top of the marshmallows and chocolate and butter.  It will all begin to melt together.  And just when you think that those marshmallows will NEVER melt, they do!  And you end up getting something that looks delightfully decadent.

Image 6At this point, throw in your chopped nuts and fold them in.  Pour immediately into your 9 1/2 x 13 inch pan.  I like to slam it against the counter top when I’m done.  It insures that there are no bubbles, that it is evenly disbursed and does wonders for anger management.Image 4

Let cool completely, cover and refrigerate.  When you are ready, lift the fudge from the pan and cut up into cubes.

WARNING: DO NOT EAT THIS ALL IN ONE SITTING.

Save some for breakfast, ’cause that’s gangster.

Happy Holidays!

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See’s Fudge

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 5 Pounds
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • 4 1/2 c. sugar
  • 1 lg. can evaporated milk
  • 18 oz. chocolate chips
  • 32 regular sized marshmallows (8 oz.)
  • 2 tsp. vanilla
  • 2 sticks butter
  • 2 c. chopped nuts

Directions:

  1. In a large bowl, put the chocolate chips, marshmallows, vanilla, and butter (cut up into small cubes).
  2. In large saucepan, pour sugar and evaporated milk and bring to a rolling boil.
  3. Boil for 6 to 7 minutes, stirring constantly. (Closer to 7 minutes makes a firmer fudge)
  4. Timing is important here.
  5. Pour the hot sugar mixture over the ingredients in the bowl and stir until smooth.
  6. Add the nuts and pour into a flat 9 1/2 x 13 inch pan.
  7. Cool and cut into squares.

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Comments: 17

  1. Ashley December 17, 2013 at 9:52 am Reply

    What kind of chocolate did you use? I’m going to make this with Fraser in Glasgow for Christmas gifts! They’ll love it!

    • Holly December 17, 2013 at 1:07 pm Reply

      I used a semi-sweet chocolate chip. So, just choose your favorite brand. I love that this is traveling abroad!!! xoxo Send them my best.

  2. Danny December 17, 2013 at 11:57 am Reply

    Looks yummy Holly!!! I am going to try this…

  3. Ashley December 17, 2013 at 2:53 pm Reply

    Thanks! Favorite brand?

    • Holly December 17, 2013 at 6:21 pm Reply

      I have used Nestle semi-sweet chocolate chips, but this last go-round was with Costco’s Kirkland brand of chocolate chips and it was super delicious! You don’t want to do milk chocolate chips, because with all of the sweetened milk and marshmallows, it would end up being crazy sweet. At least the semi-sweet balances it out a bit.

  4. Becky Maloney December 17, 2013 at 5:28 pm Reply

    I love you Holly. You’re so G.

  5. Jen Linck December 17, 2013 at 6:18 pm Reply

    Atta girl, Luverne! I may have to give these a whirl…

  6. Kate December 21, 2013 at 4:26 pm Reply

    Holy arm workout!! You weren’t kidding about the sugar/milk step!! I found this through Pinterest less than an hour ago and I have my fudge cooling right now. My husband is chomping at the bit to try it. Thanks for sharing!!

    • Holly December 21, 2013 at 4:38 pm Reply

      Make sure you use both arms, so you don’t get all lopsided-Popeye on us! So glad you took a chance on this recipe. I know it is going to become a holiday staple for you. It’s a bit o’ work, but makes so much, that it’s totally worth it…..PLUS, it’s super dreamy smooth. Hopefully, your husband doesn’t go into a sugar coma. 😉

  7. Farrah McDaid Ting December 23, 2013 at 5:06 pm Reply

    This is truly a $100 dolla fudge! Turned out fantastically, thanks Holly ( and your Gansta Grandma!)

  8. Aunt Leslie December 24, 2013 at 10:17 am Reply

    I can personally vouch for this fudge. Its irresistible pull is the reason for the extra mile I have to walk on my treadmill every week for the next six weeks. And each decadent bite of this amazingly perfect fudge is worth it.

  9. Jacqui December 26, 2013 at 2:19 pm Reply

    Hi Holly, I found your recipes thru Pinterest and I’ve been wanting to give it a whirl, but I’m wondering if a jar of marshmallow creme can be substituted for the 32 marshmallows? I have both, but wanted to use up my mallow creme. Any help would be much appreciated. Thanks!

    • Holly December 26, 2013 at 2:54 pm Reply

      Hi Jacqui!
      Yes, please use the marshmallow creme…though are you sure you don’t want to just stick a spoon in it and eat it by itself? 😉 I think that would be perfect! I’ve seen several recipes, including ones that claim they are See’s, that use the creme. For example: http://www.food.com/recipe/sees-fudge-candy-the-ldquo-original-rdquo-recipe-273828 My Grandma’s recipe uses a bit more of the chocolate chips and a teaspoon more of the vanilla, but it just goes to show that your creme will work just fine. Excited for you and your trip into $100 Fudge Land!

  10. Jacqui December 26, 2013 at 3:08 pm Reply

    Thank you so much for getting back so quickly. I love your idea of eating the creme with a spoon, or if my willpower holds out to find another yummy treat to make.
    I think with grandma being so gangsta I’ll go with what she knows best, and use the marshmallows cause the last thing I need is a drive-by! 😉
    Train to 100 dolla fudge land departing now at platform 9-3/4!

  11. Jacqui December 26, 2013 at 8:06 pm Reply

    I’m happy to report that the fudge turned out amazing and it was so easy to make. It’s thick and silky smooth. Very yummy! Thanks so much for sharing.

    • Holly December 29, 2013 at 8:49 pm Reply

      Thank you so very much for your updates. My friend made this fudge with some highly-charged fancy dark chocolate chips and my socks just about flew off of my feet from the excitement. It was off the charts delicious! I’m super happy that it all turned out great for you. Now, the only question left is: Who is on your nice list to deserve such delicious confections? You may have to stick to the old standby of ONE FOR YOU AND ONE FOR ME.

  12. Jacqui May 21, 2014 at 5:59 pm Reply

    Just now saw your comment from back in Dec. I came back to this recipe to make up a batch “just because”. I did in fact give them out to a few choice friends and family… but I definitely followed the one for them one for me guideline. Lol. This time around they’re all mine!! *insert maniacal laugh here* 😉

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