+
0 (0)

Category: Desserts

See's Fudge

See's Fudge
Los Angeles Times

Dear SOS: I'd like a copy of the See's Fudge recipe that was in your paper many years ago. I've lost mine. Mary Ellis Mission Viejo Dear Mary: This fudge is ridiculously easy to make. Start planning ahead for the ... Read more

Total time: 15 minutes, plus 3 hours chilling | Makes 24 pieces
  • 1/2 cup (1 stick) butter, cut into 4 pieces, plus more for preparing pan
  • 1 (6-ounce) package semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 1 (5-ounce) can evaporated milk
  • 10 large marshmallows
  • 1 cup chopped nuts

Step 1Lightly butter an 8-inch-square baking pan and set aside.

Step 2Combine the butter, chocolate and vanilla in a bowl. Set aside.

Step 3Place the sugar, evaporated milk and marshmallows in a saucepan. Bring to a boil over medium heat, stirring frequently. Reduce the heat to low and cook, stirring constantly, until the marshmallows have melted and the mixture has thickened a bit, about 6 minutes.

Step 4Pour the hot mixture over the ingredients in the bowl. Beat with an electric mixer until the fudge is thick and dull, 4 to 5 minutes. Stir in the nuts.

Step 5Pour into the pan. Refrigerate several hours to firm, then cut into 24 pieces.

Each piece:
183 calories; 48 mg sodium; 12 mg cholesterol; 9 grams fat; 4 grams saturated fat; 25 grams carbohydrates; 2 grams protein; 0.93 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Jan's famous rugelach
Figs with white Port gelee
Love goddess cake
Old-Fashioned Peanut Brittle