See’s Vanilla Walnut Fudge (Copycat)

See’s Vanilla Walnut Fudge is the best creamy vanilla fudge recipe for the holidays! Skip the mall and make this easy, spot-on copycat See’s fudge instead.

Whether it’s for a friend, a teacher, or a date, let people know you care with homemade Candy Recipes, especially rich creamy Chocolate Walnut Fudge and Peanut Butter Fudge!

two bites of See's Vanilla Walnut Fudge in stack


The only thing better than unwrapping a box of decadent See’s Fudge during the holidays, is making a big batch of the creamy, vanilla candy at home! This easy copycat recipe can be made year-round, no need for it to go on sale or fight the holiday crowds at the mall. Perfect for gifting or enjoying all to yourself!

See’s Vanilla Walnut Fudge is made with just a few ingredients that cost less combined than half of a box of fudge. Instead of heavy whipping cream, this easy copycat recipe for See’s Vanilla Walnut Fudge uses evaporated milk. Evaporated milk is much easier to make fudge with than heavy cream, plus it has a long shelf life… aka vanilla fudge whenever you are craving it!


The hardest part about making See’s Vanilla Walnut Fudge is waiting at least 4 hours for it to set in the refrigerator. You might be tempted to speed up the process by placing the fudge in the freezer, but don’t give in! Freezing fudge before its set will make the texture hard and solid. The perfect bite of fudge is pillowy and creamy with a firm crust, and you won’t get that with the freezer.

two bites of See's Vanilla Walnut Fudge in stack

Once your See’s Vanilla Walnut Fudge is set, it can be stored in the refrigerator for a few weeks or in the freezer for a few months. Fudge is a great make ahead recipe to keep on hand for last minute treats. Just thaw for 24 hours in the refrigerator before your event for a fancy, easy dessert that no one will know you didn’t make that day!

See's Vanilla Walnut Fudge in foil-lined baking dish


  • Nuts: Leave out the walnuts for a nut-free fudge, or try pecans, peanuts, or hazelnuts. Toast your nuts or use 2 cups of Candied Cinnamon Pecans to take this fudge to the next level.
  • Chocolate: Instead of white chocolate chips, you can make this recipe with semi-sweet chocolate chips or dark chocolate chips. Substitute white almond bark for the white chocolate chips, chopping it up into small pieces so it melts faster.
  • Swirls: Swirl Salted Caramel Sauce or Chocolate Ganache over the top of your fudge before it sets for a decadent, sweet upgrade to this vanilla fudge!
  • Maple: Use maple extract instead of vanilla extract and substitute half the granulated sugar with brown sugar to make Maple Walnut Fudge that is absolutely divine!
  • Marshmallow Creme: You can use 2 cups mini marshmallows instead of marshmallow creme, but melt them slightly first so they mix easier.



  • Serve: Refrigerate See’s Vanilla Walnut Fudge for at least 4 hours before cutting to serve. You can keep the fudge covered with plastic wrap for up to 3 days at room temperature.
  • Store: Cut See’s Vanilla Walnut Fudge after it is set and either leave in the pan (covered in plastic wrap) or transfer to an air tight container to store. Refrigerate for up to 2 weeks.
  • Freeze: Once set, place cut See’s Vanilla Walnut Fudge in a sealed container and freeze for up to 4 months. Use parchment paper between layers so it doesn’t stick. Thaw overnight in the refrigerator before serving.

two bite of See's Vanilla Walnut Fudge on cutting board

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See's Vanilla Walnut Fudge (Copycat)

See's Vanilla Walnut Fudge is the best creamy vanilla fudge recipe for the holidays! Skip the mall and make this easy, spot-on copycat See's fudge instead.
Course Dessert
Cuisine American
Keyword See's Vanilla Walnut Fudge (Copycat)
Prep Time 10 minutes
Cook Time 10 minutes
Refrigerating Time 4 hours
Total Time 4 hours 20 minutes
Servings 48 servings
Calories 220 kcal
Author Sabrina Snyder


  • 4 1/2 cups sugar
  • 12 ounces evaporated milk
  • 1 cup unsalted butter
  • 18 ounces white chocolate chips
  • 2 tablespoons vanilla extract
  • 7 ounces marshmallow creme
  • 2 cups walnuts


  1. Line a 9x13 pan with foil and spray with vegetable oil spray.
  2. To a large pot add the sugar and evaporated milk, stirring well.
  3. Bring to a boil, stir constantly, and cook for 7-8 minutes.

  4. Turn off the heat and quickly add in the butter and white chocolate chips.

  5. Stir well until combined then add in the vanilla and marshmallow cream (move fast before it starts cooling).
  6. Fold in the walnuts and spread into baking dish.

  7. Refrigerate for 4 hours before slicing.

Nutrition Facts
See's Vanilla Walnut Fudge (Copycat)
Amount Per Serving
Calories 220 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 21mg1%
Potassium 75mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 28g31%
Protein 2g4%
Vitamin A 138IU3%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Oh no! If the fudge didn’t set and was grainy, it most likely didn’t get cooked to a high enough temperature or wasn’t boiled for long enough to allow the sugar to properly dissolve. You might be able to save it by putting the fudge back into a large saucepan and adding a little bit of water and cream. Stir it over low heat until it dissolves and is smooth. You may need to add more flavoring since it’s a bit diluted so do a taste test and add if necessary. Reboil it. I hope this helps!