Sees Fudge - The Best Recipe

How to make it

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• 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 9x13 pan or a 15x13 sheet pan. (I use a 9x13 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.
• *You can add more or less nuts as per your preference.
• *I have added items like M&M's during the holidays, pretzel pieces, used cashews (which was interesting!), toasted coconut, and even bits of vanilla wafers. The fudge without the nuts is excellent as well! You can even roll it into small balls and then roll it in chopped nuts for Fudge Truffles. You can add more mini-marshmallows AFTER you've mixed the fudge together for a Rocky Road Fudge.
• *This fudge is very soft before it sets as is MOST fudge. After you mix it that you can use a character cake pan and fill that with the fudge but if you do, spray the pan first with an anti-stick spray of some kind. (Bunny-shaped fudge for Easter, Santa-shaped or Xmas tree-shaped fudge)
• ___*You can always put the fudge in the fridge if you find that it hasn't set firmly enough to slice.
• *You can pour this into several small aluminum loaf pans for gift baskets or in round decorated tins for the holidays.
• **See's Candy is now $15.00 a pound!
• Serving suggestion: This fudge is best when served at room temperature.