Million Dollar Fudge Recipe

This Million Dollar Fudge Recipe, also known as Mamie Eisenhower's fudge, makes the best fudge for holiday gifts. It's soft, sweet and delicious! This melt-in-your-mouth fudge will be one of your favorite recipes to make this holiday season!

Jump to:

• Ingredients
• How to Make Million Dollar Fudge
• Cooking Time
• Variations and Substitutions
• How to Store
• Recipe
• Reviews

If you 're looking for a rich, sweet, marshmallow fudge recipe, Mamie's Million Dollar Fudge is for you! My grandma clipped this fudge recipe from the newspaper way back when, and it's now one of our family favorites!

Even though President Eisenhower was known as the cook in the family, first lady Mamie Eisenhower was known for her fudge. Mamie shared her Million Dollar Fudge recipe with the world when she and Ike moved to the White House. The original recipe is at the Eisenhower presidential library.

This is one of those great recipes that has been handed down through the years and often changed slightly -- the original does not go into detail. Mamie's fudge is often found in family cookbooks, and there are many different variations.

You might like some of our other fudge recipes, including chocolate peppermint fudge, white chocolate peppermint fudge, fantasy fudge, chocolate peanut butter fudge and eggnog fudge.

Ingredients

You only need a few simple ingredients for Mamie Eisenhower's fudge. You can find them in your local grocery stores or online:

• 12-ounce can evaporated milk -- not sweetened condensed milk
• Granulated sugar
• Butter
• Semisweet chocolate chips
• German sweet chocolate (Baker's chocolate) bars
• Marshmallow fluff (marshmallow cream)
• Chopped nuts--pecans or walnuts
• Sea salt
• Flaked salt or seasonal sprinkles (optional)

How to Make Million Dollar Fudge

First, get out all of the ingredients, measure them and have them ready to go. Then, line a 13 X 9 inch pan with aluminum foil, parchment paper or wax paper.

You can also butter the baking dish, but it's easier to lift the fudge out to cut when you line your pan.

Chop up the chocolate bars into smaller pieces, and chop the nuts. Then, place the nuts, chocolate and the entire jar of marshmallow creme into a large bowl.

Here's a tip: cut the chocolate bars on a parchment paper--that way, the chocolate bits that come from chopping the chocolate won't melt and stick to your cutting board!

Place the bowl next to the stove. This makes it easier to pour the hot liquid into the bowl when it's ready.

In a large heavy bottomed pot or Dutch oven, combine sugar, butter, and evaporated milk, and heat the mixture over medium heat.

Stir frequently with a wooden spoon or silicone spatula. When the mixture starts to boil, start timing, and let it cook for 7 minutes.

Cooking Time

It's important to start timing once the liquid boils -- large bubbles bubbling rapidly. If you start timing when you see smaller bubbles around the edge of the liquid, your fudge may be too soft.

Keep stirring the entire time the sugar mixture is cooking. It's a workout!

Cook the sugar syrup mixture for 7 minutes. Then, turn the heat off. Very carefully lift the pot off of the stove, and pour the liquid into the mixing bowl.

The liquid is super hot and the pot is heavy. I definitely recommend using oven mitts to avoid the liquid splashing on you!

By the way, Mamie's recipe calls for a 6 minute cook time. That yields softer candy, while this one from the newspaper is a little firmer. So, use your best judgement here.

Mix the ingredients together with a wooden spoon or spatula until the mixture is well combined.

The fudge mixture is very thick, but this is normal.

Then, pour the chocolate mixture into the prepared baking pan. Use your spatula to spread the chocolate so that it's nice and smooth.

Allow at least 1 hour or more for the fudge to set up before attempting to cut it. We like to pop the pan into the fridge to speed up the process.

This rich, chocolatey fudge is super sweet! I recommend cutting it into 1-inch squares, or smaller pieces if you like.

Variations and Substitutions

Vary the toppings on your million dollar fudge: add a pinch of flaked salt to cut the fudge's sweetness down further, or add seasonal sprinkles for the holiday season.

If you don't like nuts, leave them out. Or, use your favorite nuts instead of walnuts or pecans.

If you can't get your hands on German's brand sweet baking chocolate, you can follow this substitution: For every ounce of sweet chocolate, use 1 ounce of bittersweet or semisweet chocolate + ½ tablespoon of white (granulated) sugar.

Or, use Walmart's Great Value brand of baking chocolate. It's important to note that the German chocolate used in this recipe refers to the German's brand, not chocolate from Germany.

Some recipes call for milk chocolate Hershey bars or dark chocolate candy bars. I haven't tried this out myself, though.

How to Store

Store Mamie's fudge in airtight containers. You can refrigerate it, or leave the container out at room temperature--it just depends on how soft you like your fudge!

Fudge should keep well for 2 to 3 weeks -- if it lasts that long!

You can also freeze fudge. Wrap it tightly in plastic wrap with a layer of aluminum foil around it. It should keep for up to 3 months.

Recipe

This first lady's favorite fudge recipe was a staple in my grandmother's own personal cookbook, and it just might be in your family's as well!

Look for it when you decide to start your own family cookbook project, and be ready to impress everyone at holiday parties and family reunions!

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