You all going to think I’ve totally lost it. And I probably have, let’s be honest. Lately, out of nowhere I’ve become super excited for the holidays to arrive. Fall is my favorite time of year and my twin sister and I always say that the holidays officially arrive on October 18th (our birthday). Maybe it’s the fact that September is just a week away or that Pinterest is crawling with Halloween, Thanksgiving, and Christmas ideas…but MAN, I am spazzing out for the holidays! And today’s post is total proof of that.
When I think of Christmas food I think of fudge. It’s my favorite treat to eat during the holidays and I love sampling all different kinds. My wonderful aunt Trina always brings a plate full of various homemade fudge to our family Christmas party and I’m normally the one sampling each flavor. I can’t help myself! It’s the creamy deliciousness that I can’t get enough of. So I decided to go ahead and share a recipe for fudge today. And not just any kind of fudge…See’s Candy Fudge. Gahh!!! There’s nothing like See’s. Sometimes I’ll walk in there and pretend like I’m going to buy something just to get a chocolate sample. It’s so good!!! And this fudge recipe doesn’t disappoint. It’s mighty tasty and will be a perfect treat this Christmas. I don’t see this making it to any parties though. I’m guessing I’ll have the whole batch devoured before I can even think about plating it.
Copycat See's Candy Fudge
- 7 oz marshmallow cream
- 1/2 lb margarine or butter melted
- 3 packages milk chocolate chips 12 oz
- 4 1/2 c granulated sugar
- 1 can evaporated milk 12 oz
- 1 tsp vanilla extract
- 2 c walnuts chopped
- Butter a 9x13 and 9x9 pan; set aside.
- Combine marshmallow cream and melted margarine in a large bowl. Add chocolate chips and stir; set aside.
- Mix sugar with evaporated milk in a saucepan. Heat the mixture to a rolling boil and stir for 7 to 8 minutes.
- Pour the saucepan mixture right over the marshmallow and chocolate mixture when it is done boiling. After all the chocolate chips have melted, add the walnuts and vanilla.
- Pour evenly into buttered 9x13 and 9x9 pans. Cover and refrigerate to set. Cut into small squares to serve.
Recipe adapted from Tastebook