November 8, 2022

Mamie Eisenhower’s Millon Dollar Fudge

Jump to Recipe Jump to Video Print Recipe

Million Dollar Fudge! My mother cut this recipe out of a 1948 News Paper the year I was born. This was the President’s favorite candy. Mom make this candy while we were growing up. Now I make this fudge for the holidays for friends and family.

Looking for a sweet and nostalgic treat? Look no further than Mamie Eisenhower’s Million Dollar Fudge! This timeless recipe, attributed to former First Lady Mamie Eisenhower, has captured the hearts and taste buds of dessert enthusiasts for decades. With its rich, chocolaty flavor and velvety smooth texture, this fudge is a guaranteed crowd-pleaser. Made with simple ingredients like butter, sugar, evaporated milk, and of course, a generous amount of premium quality chocolate, this fudge is a true indulgence. Whether you’re hosting a gathering or simply craving a homemade delight, Mamie Eisenhower’s Million Dollar Fudge is the perfect choice. Try this classic recipe today and experience the million-dollar taste that has stood the test of time!

NOTE: I MADE A MISTAKE IN THE VIDEO. IT SHOULD BE EVAPORATED MILK. NOT SWEETENED CONDENSED MILK. Don’t know why. I’ve made this candy for over 50 years.

Print Recipe

Course Dessert

Cuisine American

Calories 100000000000 kcal

Ingredients

4 ½ cups sugar
1 large can evaporated milk (12 Oz)
pinch of salt
12 ounces 2 cups semi-sweet chocolate chips
12 ounces 3 packages of German Sweet Chocolate
1 pint jar of marshmallow crème (7 ounce jar)
2 tablespoons butter
2 cups chopped pecans

Instructions

Measure out ALL your ingredients and butter a 13 x 11-inch pan. Put the chocolate and marshmallow crème in a large bowl.
Combine the sugar, evaporated milk and salt in a large saucepan. Using a medium heat, bring to a rolling boil, stirring continuously. May have to lower the heat after bringing to a boil. Never stop stirring. This mixture will burn easily. I use a wooden paddle with a flat edge so I can scrape the bottom continuously.
After bringing to a rolling boil, time for 7 ½ minutes. Remove from heat. Add the butter.
Pour the hot mixture over the chocolate and marshmallow crème. Beat by hand until all is melted and blended well.
Fold in the pecans.
Pour into the buttered pan and let cool 4 or more hours before cutting. Darlene reports she lets it cool overnight before cutting.