🍫 Mamie Eisenhower’s Million Dollar Fudge
Makes 36+ squares | Prep: 10 min | Cook: 12–15 min | Chill: 2+ hrs | Total: ~3 hrs
🛒 Ingredients
4½ cups (900g) granulated sugar
1 pinch salt
2 tbsp (¼ stick / 28g) unsalted butter, plus more for greasing
1 (12 oz / 354ml) can evaporated milk
12 oz (340g) semi-sweet chocolate chips (or chopped chocolate)
12 oz (340g) German sweet chocolate (or Baker’s brand — do not substitute with cocoa!)
1 pint (16 oz / 450g) marshmallow creme (e.g., Fluff)
2 cups (200g) chopped nutmeats (walnuts or pecans work best)
🔥 Pro Tip: Use real German sweet chocolate — it’s sweeter and softer than regular baking chocolate, key to the authentic texture.
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Pan
Grease a 9x13-inch baking dish with butter (don’t skip — fudge sticks!).
Line with wax paper or parchment for easy lifting.
2️⃣ Cook the Sugar Mixture
In a large, heavy-bottomed saucepan, combine:
Sugar
Salt
Butter
Evaporated milk
Stir constantly over medium heat until butter melts and mixture comes to a gentle boil.
3️⃣ Boil to Soft-Ball Stage
Boil 12–15 minutes, stirring constantly to prevent scorching.
Do not use a candy thermometer if possible — Mamie didn’t!
Instead, test with the cold water method:
Drop a spoonful of syrup into cold water.
It should form a soft ball that flattens when removed (~235°F).
🔥 Note: This is the only tricky part — low patience = burnt fudge. Keep heat medium and stir nonstop!
4️⃣ Remove & Cool Slightly
Remove pan from heat.
Let cool 2–3 minutes — you don’t want it too hot when adding chocolate.
5️⃣ Add Chocolate & Marshmallow Cream
Stir in:
Semi-sweet chocolate chips
German sweet chocolate (broken into pieces)
Marshmallow creme
Mix vigorously until smooth and glossy.
6️⃣ Fold in Nuts
Stir in chopped nuts until evenly distributed.
7️⃣ Pour & Chill
Pour into prepared pan.
Smooth the top with a spatula.
Refrigerate at least 2 hours until firm.
8️⃣ Slice & Serve
Lift slab out using parchment.
Cut into small squares with a warm knife (dip in hot water, wipe dry).
Store in an airtight container in the fridge.
🎁 Perfect for: Holiday gifts, cookie trays, or a sweet tribute to American history.
🌰 Variations & Pro Hacks
🌱 Nut-Free? Omit nuts — still delicious!
🥥 Coconut Twist: Add 1 cup toasted coconut with the nuts
🧊 Make-Ahead Magic: Fudge keeps for 2 weeks in the fridge or 3 months in the freezer
🍫 Extra Rich? Swap ½ cup sugar for dark brown sugar for molasses depth
🍯 No Marshmallow Creme? Use 4 cups mini marshmallows + 1 tbsp butter (melted together)
🧠 Why This Fudge Is So Smooth
Marshmallow creme prevents crystallization — no gritty texture
Evaporated milk adds richness without wateriness
Two chocolates create complex flavor: bold + sweet
Constant stirring ensures even cooking and silky finish
It’s not luck — it’s kitchen wisdom passed down through generations.
❤️ Final Thought: More Than a Treat — It’s a Legacy
This fudge isn’t just about sugar and chocolate.
It’s about the way First Lady Mamie Eisenhower used food to connect — hosting tea parties, comforting staff, and sharing joy during uncertain times.
Every bite carries a little piece of grace, tradition, and American warmth.
So tie on your apron, stir with love, and let your kitchen fill with the scent of nostalgia.
Because some desserts aren’t just eaten…
They’re remembered. 💛