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Mamie's Million-Dollar Fudge

by
Although Mamie was not known for her culinary prowess, she did earn fame for her sumptuous fudge, which Ike named and often enjoyed.
Mamie's Million-Dollar Fudge
Photo/Art by Brenda Darroch

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
  • 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.
Updated Saturday, March 15th, 2014
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9 Responses to Mamie’s Million-Dollar Fudge

  1. sue lozier December 5, 2004 at 10:40 am #

    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.

  2. Anonymous January 8, 2005 at 6:48 pm #

    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.

  3. Anonymous February 16, 2006 at 5:26 am #

    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.

  4. Anonymous February 13, 2007 at 1:08 pm #

    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).

  5. Mark Kendrick April 18, 2011 at 3:27 pm #

    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.

  6. Marsha Turner September 2, 2013 at 9:45 pm #

    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

    • Aimee Seavey September 3, 2013 at 7:17 am #

      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!

    • Clara Maud January 30, 2014 at 12:24 pm #

      Yes it does, Jelly roll (Aprox 16 X 11)
      9X13 will just make your pieces thicker

  7. Annette Ridley December 15, 2014 at 6:32 am #

    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!!!

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