Mamie’s Million-Dollar Fudge
Although Mamie Eisenhower was not known for her culinary prowess, she did earn fame for her sumptuous fudge, which Ike named million-dollar fudge and often enjoyed.
By Yankee Magazine|Nov 02 2021|
Mamie's Million-Dollar Fudge
Photo Credit: Brenda DarrochAlthough Mamie Eisenhower was not known for her culinary prowess, she did earn fame for her sumptuous fudge, which Ike named million-dollar fudge and often enjoyed.
Ingredients
4-1/2 cups sugar
2 tablespoons butter
pinch of salt
1 tall can evaporated milk
12 ounces semisweet chocolate bits
12 ounces German sweet chocolate
1 pint marshmallow cream (Marshmallow Fluff)
2 cups chopped nutmeats
Instructions
Heat the sugar, butter, salt, and evaporated milk over low heat, stirring until the sugar dissolves. Bring to a boil and boil for 6 minutes. Put chocolate bits, German chocolate, marshmallow cream, and nutmeats in a bowl. Pour the boiling syrup over the ingredients. Beat until the chocolate is all melted, then pour into a buttered jelly roll pan (about 16 by 11 inches). Let stand for a few hours before cutting. Remember it is better the second day. Store in a tin box.
this recipe originated from Mamie Eisenhower. we have been making this yearly at christmas time for over 50 years! my grandmother gave me the original recipe and it’s the only chocolate fudge recipe we use.
I have been making Mamie’s Eisenhower’s Million Dollar Fudge for over 10 years, especially at Christmas. I have so many request for it that I always make 2 batches of it each year and give it away to my colleagues, family and friends.
It only gets better each day after it is made. This is the only fudge recipe I make. Suggestion for others: add 3/4 tsp vanilla and 2 (7oz) marshmallow jars work great in the recipe.Great recipe.
This recipe has been passed down from my grandmother. My mother is famous for this fudge and I carry on the tradition. It is a wonderful gift at holiday time or for your favorite chocolate lover.
I did not read the reviews before I made this recipe. It would have solved a little confusion. First … the recipe calls for one tall can of evaporated milk. How many ounces is this? Then it calls for one pint of marshmallow cream. They do not sell marshmallow cream by the pint. Do they mean 16 ounces total? I used one large jar and one partial small jar to equal 16 ounces. I think this was a little too much and will just use one large jar in the future.(I think it’s 13 ounces).
Add 12 oz evaporated milk, 2/7oz jars marshmallow cream and 3/4 teaspoons vanilla.
I tried this fudge just the other day. It’s the best I’ve ever had. The coworker that brought it in tells me that his mother received this recipe from Mamie while the Eisenhowers were in the White House. He also said that for this recipe to be authentic one MUST use Durkee-Mower’s Marshmallow Fluff instead of marshmallow creme. He has to send away for it but supposedly it makes all the difference.
I want to make this recipe, but it does not state what size pan to use. Could someone tell me if I should use an 8 X8 pan or 9X 13 size? Thank you very much
Use a 9×13 pan
Hi Marsha. We prefer to use a jelly roll pan (nearly 16×11), but if you don’t have one you can use a 9×13 instead when you make Mamie’s Fudge. Thanks!
Yes it does, Jelly roll (Aprox 16 X 11)
9X13 will just make your pieces thicker
My Mom made this fudge for us starting in the 1960’s having seen the recipe in the newspaper. Our family has loved it ever since. I just made a batch today to surprise my husband and it brought back wonderful memories of those childhood Christmas’ and my dear Mom! It’s a fabulous fudge!!!
How many ounces is a tall can of evaporated milk??
12 ounce can. I wondered that, too, when I saw this recipe for the first time several years ago!
This is very similar to the Fantasy Fudge recipe on the Marshmallow Cream jar. I have been making it a Christmas for years and give it to everyone in the family. Everyone loves it, and a friend of my sister’s who is a chef said it’s the best fudge he’s ever had. I have just a few pieces left from my latest batch; may have to make more before next Christmas! I put it in disposable aluminum foil pans lines with foil, chill it and cut it with a pizza cutter.
2018-Evaporated milk now comes in screw top cartons, how times have changed.
I’ve made this fudge many times. This year it was crumbly. Does anyone know why?
Weather can affect the texture of fudge.
What are nutmeats??
walnuts, pecans, etc. all have the inside edible portions that are termed nut meats.
shelled nuts like walnuts 🙂
Package sizes have changes over the years. The tall can of evaporated milk was originally 14.5 ounces in the 1950s. And the chocolate by weight was 13 ounces of sweet Bakers and 12 ounces semi sweet chocolate chips. My grandmother always added a teaspoon of vanilla. This has been our Christmas fude for over 60 years!
This fudge is great however I have a question I love peanut butter fudge can you substitute peanut butter chips in this recipe? Then have a peanut butter/chocolate fudge?
This fudge has been a family favorite since I can remember! I’m 68 years old. Mom would make it twice a year, at Christmas and when the Wizard of Oz was televised once a year. alway made us wait 24 hours before cutting which added to the anticipation and specialness of this treat. I just love when YANKEE features a childhood and old family tradition such as this fudge!
I’ve never made fudge before. You used to have to boil until it reached a hard ball (or was it soft ball) stage. I never had anyone to explain/show me what that meant. This recipe does not call for that procedure. Am going to make it today. I have a fudge loving family.
My mom made this fudge 2X year, Thanksgiving at home in Waltham and Christmas at Uncle Cliff’s Greenfield. A whole month of chocolate fudge in the fridge. Yep, Dot added a bit of vanilla too. Maybe this is why I’m always asked where I buy my shirts with a belly in them!
Have been making this wonderful, creamy fudge since it first came out and everyone loves it.
My family started making Million Dollar Fudge in the 50s. I was making it myself by 1977. That’s alotta fudge I have eaten. And it’s so good, every bite. No other fudge is actual fudge to me but this.
This is my GO TO fudge every Christmas, and my family insists I don’t sneak in cranberries or cherries in their batch. *(I do for myself, hide it in the freezer & take out as “needed”) All good, always!
Always make this fudge,,my mother showed me how…but I always go by the soft ball stage…otherwise it never came out good…it would not firm up..
My 92 year old mother has been making this fudge as long as I can remember and I’m 73 years old. And yes she did pass the recipe along. She would made 10 LBS. each year at Christmas, for home and to use as gifts.
My grandmother made this recipe and passed it down. I make it almost every year at Christmas but really appreciate clarification of the amounts (especially for the marshmallow fluff) – sometimes my memory fades between batches! Thanks to Yankee and your readers.
Can’t wait to make this.
I have been searching for a recipe for New England Penuche Fudge….does anyone have one to share?
I just made your recipe for Mamie Eisenhower Million dollar fudge following you recipe, it tastes great but even after several hours of setting it’s still not fudge consistency! Should I use a candy thermometer or what I followed the directions??? I realize it’s warm out right now but this won’t work I need to make a batch for third week in August so any help would be appreciated!!! Thanks Margot