Mamie Eisenhower’s Million Dollar Fudge
Makes six pounds of fudge
Ingredients
9 Tablespoons Unsalted Butter, divided
3 Milk Chocolate Candy Bars (15.5 oz total), broken into pieces
4 Cups (23 ozs.) Semi-sweet Chocolate Chips
1 7 oz. Jar Marshmallow Creme
1 12 oz. Can Evaporated Milk
2 ½ Cups Granulated Sugar
2 Cups Walnuts or Pecans, chopped
1 Teaspoon Vanilla Extract (optional)
Instructions
Prepare the Pan: Line a 9×13-inch baking pan with foil or parchment
paper, leaving an overhang for easy removal. Grease with 1
tablespoon of butter.
Combine Chocolate and Nuts: In a large heatproof bowl, add the
broken milk chocolate bars, semisweet chocolate chips, marshmallow
creme, and chopped walnuts. Set aside.
Cook Sugar Mixture: In a medium saucepan, combine the
evaporated milk, granulated sugar, and remaining 8 tablespoons of
butter. Heat over medium-low, stirring frequently until the butter melts
and sugar dissolves.
Boil: Bring the mixture to a boil and continue boiling for 4–6 minutes,
stirring constantly to prevent scorching.
Combine and Mix: Pour the hot milk and sugar mixture over the
chocolate mixture. Stir vigorously until the chocolate is fully melted
and the mixture is smooth and glossy.
Pour and Set: Transfer the fudge into the prepared pan, spreading
evenly. Cover and refrigerate for about 2 hours, or until firm.
Cut and Store: Lift the fudge out using the foil overhang, peel away
the foil, and cut into 1-inch squares. Store in an airtight container in
the refrigerator for up to 3 weeks.
Tips for Success
Use high-quality chocolate for the best flavor.
Stir constantly while boiling to prevent graininess.
Toast nuts before adding for extra flavor.
For a nut-free version, simply omit the walnuts.
Variations include adding peppermint extract, peanut butter swirls, or
mini marshmallows for a festive twist.
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