Sees Fudge Recipe 45

SEE'S FUDGE CANDY (THE " ORIGINAL" RECIPE!)

Steps:

• Mix 4 1/2 cups sugar with one (1) can evaporated milk.
• Boil 7 to 8 minutes, stirring often (rolling boil).
• Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
• Cream margarine and marshmallow together and add chocolate chips.
• Pour hot mixture over chocolate mixture.
• After chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
• Cut into squares before firm.
• This recipe makes about 5 lbs of fudge.
• No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!

COPYCAT SEE'S FUDGE

Steps:

• Combine the chocolate chips, marshmallow cream, butter, vanilla, and walnuts in a large heat-proof bowl and set aside. In a heavy saucepan over medium-high heat, combine the sugar and evaporated milk. Stir well to dissolve the sugar and bring to a boil. Boil briskly for exactly 9 minutes after the mixture comes to a boil, stirring constantly. Remove the pan from the heat and stir the milk mixture into the ingredients in the large bowl. Mix well until the chocolate melts and the mixture is a uniform color. Spread the fudge into a buttered pan and place in the refrigerator until set. Slice into small squares and serve. You can freeze the fudge for 2-3 months. cook's notes The original copycat recipe had vague amounts based on old standards for ingredient sizes. We've updated the ingredient list and clarified the instructions to fit with more modern times.

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.

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.