Mamie Eisenhower's recipe for fudge was published shortly after she became First Lady of the United States in 1953. It was an immediate hit with American families, and was soon dubbed "Mamie's Million Dollar Fudge". There are a few different versions of Mrs. Eisenhower's fudge recipe circulating the internet. I found this one on the Eisenhower Archives government website. I wrote it as published, then added a few notes of my own at the end. Once you make this sweet, creamy fudge, you'll understand its popularity! Mamie Eisenhower's Fudge Printable Recipe 4 and 1/2 cups sugar pinch salt (I used 1/8 teaspoon) 2 tablespoons butter 1 tall (12 oz.) can evaporated milk 12 oz. semi-sweet chocolate bits 12 oz. German-sweet chocolate 1 pint marshmallow cream 2 cups nutmeats (I used chopped pecans) 1. Boil the sugar, salt, butter, and evaporated milk together for six minutes. 2. Put chocolate bits, German chocolate, marshmallow cream, and nutmeats in a bowl. 3. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in pan. Let stand a few hours before cutting. 4. Remember it is better the second day. Store in a tin box. Cook's notes: 1. Stir frequently during this step. 2. I used Baker's German chocolate. Break into small pieces before using. 3. I used one 8 X 8 pan, and one 9 X 13 pan. I lined the pans with foil sprayed lightly with cooking spray. Leave a foil overhang on 2 sides (to use as handles later). I let the fudge cool to room temperature, then covered and refrigerated. When cold, I lifted the fudge out of the pans and cut into squares. 4. Keeps well for several days in a tightly covered container. I kept mine in the fridge. It really is better the second day, just like her recipe says. Mrs. Eisenhower in 1954 and in 1971 We love these parties Subscribe to Yesterfood by email:
