Mamie Eisenhower’s Famous Fudge isn’t just a rich, chocolatey dessert—it’s a piece of American history. This recipe, fondly nicknamed “Mamie’s Million-Dollar Fudge,” became a household staple in the 1950s thanks to the First Lady’s love for sweet treats. It was shared widely in newspapers and magazines, praised for its simplicity and luxurious taste.
With no need for fancy equipment or hard-to-find ingredients, this no-fail fudge offers a silky-smooth texture and deeply satisfying flavor that made it a favorite among generations. Whether you’re preparing it for the holidays, a family gathering, or just to indulge your sweet tooth, this recipe offers a delicious journey back in time, capturing the heart of mid-century American home cooking.
Ingredients
- 4 ½ cups granulated sugar
- 2 tablespoons unsalted butter
- Pinch of salt
- 1 (12 oz) can of evaporated milk (not sweetened condensed milk)
- 18 oz semi-sweet chocolate chips
- 12 oz German sweet chocolate, broken into pieces
- 1 (7 oz) jar of marshmallow crème
- 2 cups chopped pecans or walnuts (optional)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Your Pan and Tools
Grease a large rectangular pan (about 9×13 inches) with butter or line it with parchment paper for easy removal. You’ll also want a large mixing bowl ready for the final blend of ingredients. - Combine Sugar, Butter, Salt, and Milk
In a heavy saucepan, combine the granulated sugar, butter, salt, and evaporated milk. Stir the mixture constantly over medium heat. Bring it to a boil and let it cook for about six minutes while stirring to prevent burning or sticking. The goal is a smooth and bubbling base that will melt the chocolate properly. - Prepare the Chocolate Mixture in a Bowl
While the sugar mixture is heating, place the semi-sweet chocolate chips, broken pieces of German sweet chocolate, marshmallow crème, and chopped nuts (if using) in your large mixing bowl. This will be the heart of your fudge. - Combine Hot Mixture With Chocolate
Once the sugar mixture has boiled for six minutes, pour it carefully over the chocolate and marshmallow ingredients. Stir immediately and vigorously until the chocolate is fully melted and everything is smooth and creamy. This part requires a bit of elbow grease but is essential for achieving that perfect texture. - Add Vanilla Extract
After the fudge has been mixed thoroughly and all ingredients are melted and smooth, add the teaspoon of vanilla extract. Stir it in evenly to enhance the overall flavor. - Pour Into Prepared Pan
Pour the hot fudge mixture into the greased or lined pan, spreading it evenly with a spatula. Smooth the top and make sure it’s evenly distributed across the pan. - Cool and Set
Let the fudge cool at room temperature until it is firm. This may take several hours. For faster setting, you can place it in the refrigerator once it reaches room temperature. Avoid putting it in the fridge too early to prevent sugar crystallization. - Cut and Serve
Once fully set, cut the fudge into small squares. It’s very rich, so smaller pieces go a long way. Store it in an airtight container at room temperature for up to a week, or refrigerate it to keep longer.