Mamie’s Million Dollar Fudge

Ultra-creamy with a delightful chocolate flavor, this foolproof fudge sets up beautifully without the need for a candy thermometer.  Perfect for holiday cookie platter and sharing with family and friends. 

Aunt Peggy came over for an afternoon of cooking yesterday. She wanted to make Party Salmon with Creamy Horseradish Dill Sauce for a holiday potluck she’s attending this evening. 

As a last minute addition, she bought ingredients for her favorite, foolproof fudge recipe. I posted some prep shots on Instagram and had many requests for the recipe.

So I am sharing it here, with the quick iPhone photos I snapped and without the final photos of the cut squares. Aunt Peggy took the fudge with her, so there was nothing left to photograph (save a tiny container we made for me with the dregs from the mixing bowl!). 

However, the photos here do aptly illustrate how ultra creamy this fudge is. Before it set up, my husband says it reminded him of icing from a tub. But as the fudge sits, it firms up and can be cut into neat squares.

Some people enjoy the fudge at room temperature. Others like it cold from the fridge. Feel free to try both to see which you prefer.

As an interesting bit of history, this fudge was a favorite of President Eisenhower and his wife Mamie. The recipe is credited to Mamie and has been considered the benchmark of fudge since the 1950s: sweet, creamy, and foolproof. The recipe is even included in Eisenhower’s presidential library. 

The fudge’s signature creaminess comes thanks to the addition of marshmallow fluff. Crazy as it may sound, the fudge doesn’t taste marshmallow-y.

Rather, folding in the marshmallow creates a certain lightness to this sweet treat and prevents the fudge from becoming grainy, as happens with some recipes. 

The flavor is more milk chocolatey than dark, thanks to the combination of German chocolate bars and semi-sweet morsels.

And yes, there is a lot of sugar in fudge. That’s why a small square of the sweet treat will truly satisfy. The recipe does make a lot – it generously fills a 9×13 pan and can be cut into 48 squares or more.

The big batch is perfect for gift giving, although you could cut the recipe in half and prepare it in an 8-inch square baking dish.

Nuts are optional. If using, pecans and/or walnuts are delicious. For a hint of added flavor, you can toast the nuts in a skillet or in the oven until fragrant. Allow them to cool so they are fully crisp before stirring into the batter. 

As a bonus, no candy thermometer is needed to ensure this fudge sets up properly. If you follow the simple instructions, which call for boiling the sugar mixture for one minute and then simmering for seven minutes, you will achieve fudge perfection! 

Also called Mamie Eisenhower’s Fudge, this recipe fills a 9×13 pan and is perfect for gift giving. That said, you could cut the recipe in half and prepare it in an 8-inch square baking dish.

Aunt Peggy took this batch home to set and take to a party the next day (along with the Party Salmon. So while this post includes no pictures of the cut squares, I am sharing due to popular demand after posting on my Instagram story!

Update: Aunt Peggy followed up with a photo from the party and reported that not a piece was left! (She said the Party Salmon platter was scraped clean too!)

I’d love to know if you try this recipe, or if you have a favorite fudge recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.

Million Dollar Fudge

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes + chilling time

Yield: 48 pieces

This sweet fudge is forever tied to the First Lady of the 34th President of the United States, Mamie Eisenhower. Ultra-creamy and truly foolproof, the recipe has stood the test of time for good reason!

Print

Ingredients

• 12 ounces semisweet chocolate chips
• 12 ounces German’s sweet chocolate, broken into small pieces
• 2 cups marshmallow fluff (two 7-ounce or one 14-ounce jar)
• 4½ cups (864g) sugar
• ¼ teaspoon kosher salt
• 2 tablespoons (28g) butter
• 1 (12-ounce) can evaporated milk (not sweetened condensed)
• Optional: 2 cups coarsely chopped nuts (like pecans or walnuts)

Instructions

1. Before you start: Be sure to allow for setting time. Though the fudge tastes delicious when mixed, it is soft at that point and will cut better after resting at room temperature overnight. After the fudge is cut, it may be stored at room temperature or refrigerated, depending on preference.
2. Prepare the pan: Butter a 9×13-inch baking dish pan or mist it in with nonstick cooking spray. Or for easy removal from the pan for cutting, line the pan with parchment paper, creasing along the edges and corners.
3. Mix ingredients: Put the semisweet chocolate, German’s chocolate, and marshmallow cream in a large bowl.
4. Boil sugar and milk: Bring the sugar, salt, butter, and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously.
5. Combine: Pour the hot syrup over the chocolate mixture and stir until smooth. I use a large spoon or spatula and stir from the bottom, folding the batter up and over itself until no streaks remain. Stir in the nuts, if using.
6. Transfer to prepared pan: Immediately transfer to the pan, spreading into an even layer. Let sit at room temperature until firm, preferably overnight.
7. Slice and serve: Cut the fudge into small squares. Store in an airtight container for up to two weeks. Some people prefer the texture of this fudge when it is chilled. But for easier cutting, cut prior to refrigerating. The fudge freezes well too.

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