Million Dollar Fudge
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!


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.


More recipes at FountainAvenueKitchen.com