Copycat Sees Candy Fudge Food

SEE'S COPYCAT FUDGE

Steps:

• Line a 9x13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9x13 pan of fudge so if you want shorter pieces you could use a bigger pan.
• Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.
• Pour sugar and evaporated milk in a very large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a boil and boil briskly over medium high gear for 7 minutes stirring continuously. Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan and refrigerate until set. See notes if it doesn't set up or separates.
• Slice into squares and serve. You can prepare this ahead of time and freeze if desired.

SEE'S FUDGE

Steps:

• Combine the butter, chocolate, and vanilla extract in a medium bowl. Set aside.
• Place the sugar, evaporated milk, and marshmallows in medium saucepan.
• Bring to a boil over medium heat, stirring frequently. Monitor the temperature using a candy thermometer.
• When the mixture reaches the soft-ball stage (234-240°F), reduce the heat to low and cook for 6 minutes, and do not stir the fudge during this cooking time.
• Pour the hot mixture into the bowl with the butter, chocolate, and vanilla.
• Beat with an electric mixer until the fudge is thick and dull (this doesn't take long).
• Stir in the nuts.
• Pour the fudge into a lightly buttered 8x8-inch baking pan.
• Refrigerate for several hours until firm.

SUPER EASY SEE'S FUDGE RECIPE

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.

SEE'S FUDGE

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!

SEES FUDGE RECIPE - (4/5)

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.