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