This is the only ORIGINAL SEES FUDGE recipe. Note that first part should be cooked to soft ball stage (238°F), can take 8-12 mins. Have a glass of cold water handy. Starting at 8 minutes drop small amount of hot batter into water and attempt to form ball with finger. When it finally sticks together.. viola' you have soft ball stage and ready to pour chocolate.

The fudge is pure chocolately goodness and melt-in-your-mouth smooth, but the recipe leaves to be desired...especially when considering that manufacturers are now selling smaller packages for the same or slightly increased prices. (Try to find a 2 qt jar of mayonnaise these days.)

"1 large can" of evaporated milk = 15 oz.
"3 sm pkgs" of semisweet chocolate chips = 18 oz.
"buttered pan" = 9x9" or 9x13" baking pan, depending on how thick you like your fudge.
"large batch"= about 2 lbs.

If semisweet baking bars, "special dark" or 60% cacao chocolate candy bars are on sale for less per ounce than the semisweet morsels, they can be broken into pieces and substituted for the chocolate chips without compromising the quality of your fudge.

This is not the "original" recipe. I'm 70 years old and have my mother's See's recipe, which she acquired about 80 years ago from my grandmother, so the recipe is easily 100 years old. It uses 2 c. sugar, 8 oz. unsweetened chocolate, 14 marshmallows, 3/4 c. evaporated milk, 1/4 c. butter, 1/2 tsp. salt, and 1 c. nuts. Melt marshmallows, sugar, butter and chocolate in saucepan, add remaining ingredients (except for the nuts). Bring it all to a boil and cook 4 minutes. Remove from heat and beat until thick. Add nuts and spread in sheet pan. Don't need to use a candy thermometer.

My Mrs. See's recipe calls for 4 1/2 cups sugar to 12 oz. evaporated milk to be boiled 6 minutes. Then 3 6 oz. packages choc chips, 8 oz. marshmallows, 2 cubes margarine, 2 teaspoons vanilla, 2 cups chopped nuts. It originates from my grandmother who was born in 1911.