See's Fudge

This is the classic marshmallow cream-style fudge that built a thousand church cookbooks and reliably shows up on holiday cookie trays. No candy thermometer, no soft-ball stage anxiety, no tempering. Just a brisk 9-minute boil of sugar and evaporated milk poured over the chocolate-marshmallow base.

The marshmallow cream is the key ingredient that makes this version foolproof. It introduces sugar in a stable, suspended form that prevents the dreaded grainy texture home cooks fight when making traditional fudge. Combined with the cocoa butter in the chocolate chips, it creates a smooth, creamy slice every time.

A full 9 minutes of boiling is non-negotiable. Less and the fudge won’t set. More and it crystallizes hard. Time it from the first rolling boil, not from when the pot goes on the stove. Pour the hot syrup over the cold mixture and stir until the chocolate fully melts.

Pro Tips

• Line your pan with parchment leaving overhangs on two sides. Lifts out for easier slicing once chilled.
• Use real butter, not margarine. The flavor difference is dramatic in something this rich.
• Toast the walnuts lightly before chopping for deeper flavor and crunch.
• Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean edges.

Variations

• Swap walnuts for pecans, or use half almonds half walnuts for a more complex texture.
• Stir in 1 teaspoon of espresso powder along with the vanilla for a deeper, mocha-leaning fudge.
• Replace 1 cup of chocolate chips with peanut butter chips for a chocolate-peanut butter swirl effect.