Save This Recipe
We'll email this post to you, so you can come back to it later!
You know how some recipes feel like they’ve been handed down not just through families, but through time itself? Well, Mamie Eisenhower’s fudge is one of those. I first made it because of the name — “Million Dollar Fudge” just sounds like something you need in your life, right? But after that first batch, I wasn’t just hooked. I was loyal.
I’ve since made it for cookie exchanges, holiday trays, church bake sales, and once for a neighbor who was having a very bad Tuesday. This fudge doesn’t just satisfy a sweet tooth — it comforts. It’s familiar. It tastes like the 1950s wrapped in foil and cut into tidy squares. And the best part? You don’t have to be a candy wizard to pull it off.
So if you’ve ever been burned by crumbly fudge or scared off by candy thermometers, pull up a chair, honey. Let’s talk chocolate.
What Makes Mamie’s Fudge So Darn Special?
-
It’s beginner-friendly: No thermometers, no praying to the sugar gods. Just stir and pour.
-
Ridiculously creamy: Thanks to marshmallow creme and two types of chocolate, the texture is out-of-this-world smooth.
-
Feeds a crowd: Or just you, for three solid weeks. No judgment.
-
It’s historic!: First Lady Mamie made this fudge a White House favorite — and it still holds up.
-
Perfect for gifting: It cuts beautifully and holds its shape — ideal for tins, trays, or sneaking into lunchboxes.
Let’s Peek at the Pantry: What You’ll Need
You won’t need anything fancy. Everything in this recipe is easy to find — and might already be in your kitchen.
-
Unsalted butter – You’ll use 9 tablespoons total, split between the fudge and the foil-prep.
-
Milk chocolate candy bars – Think classic Hershey’s bars. Break them up so they melt easier.
-
Semisweet chocolate chips – The backbone of the fudge’s flavor. Bittersweet works, too, if you’re into darker vibes.
-
Marshmallow creme – Not to be confused with marshmallows. You need the gooey jarred stuff.
-
Evaporated milk – NOT sweetened condensed. They live next to each other in the store, but they are not twins.
-
Granulated sugar – Don’t cut the amount, even if it feels like a lot. This is fudge, not salad.
-
Chopped walnuts – Optional, but highly encouraged. They give the fudge a little texture and character.
Note: If you’ve got nut allergies at home, just leave them out — it’s still dreamy without.
How to Make Mamie’s Fudge Without Breaking a Sweat
This recipe moves quickly, so get everything ready before you turn on the stove. Trust me.
Step 1: Line and Butter Your Pan
Take a 9×13” pan, line it with foil, and butter that foil with 1 tablespoon of butter. This makes removal and cleanup a breeze.
Step 2: Build Your Chocolate Nest
In a large, heat-safe mixing bowl, pile in:
-
Broken milk chocolate bars
-
Semisweet chocolate chips
-
Marshmallow creme
-
Chopped walnuts (if using)
This bowl is your chocolate landing zone. Keep it close — things are about to get melty.
Step 3: Cook the Sweet Stuff
In a saucepan, combine:
-
Evaporated milk
-
Granulated sugar
-
Remaining 8 tablespoons of butter
Bring to a gentle boil over medium-low heat. Stir it often — this isn’t a set-it-and-forget-it moment. Once it’s bubbling, let it go for 4 minutes, stirring frequently. The mixture should look creamy and glossy.
Step 4: Marry the Two
Carefully pour the hot sugar mixture over your chocolate bowl. Stir immediately — it’ll melt like a dream. Keep stirring until it’s totally smooth and luscious. This part feels like alchemy, and the smell? Pure chocolate heaven.
Step 5: Pour and Set
Pour that beautiful fudge into your prepared pan. Use a spatula or back of a spoon to level the top. Cover and refrigerate for at least 2 hours, until it’s firm enough to cut.
Add a Little Flair: Easy Variations
Feel like riffing a little? Here are some tasty spins on the classic:
-
Holiday Peppermint: Sprinkle crushed peppermint candy on top while the fudge is still warm.
-
Nut-Free Crunch: Try crushed Oreos or pretzels in place of walnuts.
-
Mocha Madness: Add a teaspoon of instant espresso to the sugar mixture for a subtle coffee kick.
-
Sea Salt Drama: Sprinkle a bit of flaky sea salt on top just before chilling. Salt and chocolate = yes please.
How to Store It — If You Don’t Eat It All First
Here’s the thing: this fudge keeps like a dream. So you can make it way ahead of time (a Christmas miracle!).
-
Fridge: Keep it in an airtight container. It’ll last up to 3 weeks and still taste fresh.
-
Freezer: Yes, fudge freezes! Just wrap the whole slab in plastic and then foil. Defrost in the fridge overnight before slicing.
-
Gifting tip: Pack squares into little wax-paper-lined tins, jars, or treat bags tied with ribbon. Instant charm.
Final Thoughts — And a Little Chocolate Love
If you’re looking for a fail-safe fudge that’ll earn you compliments for years, this is it. Mamie Eisenhower’s recipe is a chocolatey gift that just keeps giving. Whether you’re making it for your cookie platter, a potluck, or just a quiet night in with a cup of tea — this fudge is here for you.
And hey — if you make it and love it, I’d so love to hear about it. Leave a comment, send a photo, or tell me how many pieces you “accidentally” ate. No judgment here. Just good fudge, made with love and butter.
Until next time, keep your spoons sticky and your hearts full.
Mamie Eisenhower's Fudge
Ingredients
- 9 tablespoons unsalted butter divided
- 3 milk chocolate candy bars 15.5 oz total, broken into pieces
- 4 cups semisweet chocolate chips 23 oz
- 1 jar marshmallow creme 7 oz
- 1 can evaporated milk 12 oz
- 2 1/2 cups granulated sugar
- 2 cups chopped walnuts
Instructions
- Line a 9x13-inch baking pan with foil and grease with 1 tablespoon of butter.
- In a large heatproof bowl, add milk chocolate bars, semisweet chocolate chips, marshmallow creme, and chopped walnuts.
- In a saucepan over medium-low heat, combine evaporated milk, granulated sugar, and remaining 8 tablespoons of butter. Stir often and bring to a boil.
- Boil mixture for 4 minutes, stirring constantly.
- Pour the hot mixture over the chocolate bowl. Stir until fully combined and smooth.
- Transfer fudge to prepared pan and level the top. Cover and refrigerate for 2 hours or until firm.
- Once chilled, lift fudge from pan using foil and cut into 1-inch squares.
- Store in an airtight container in the refrigerator for up to 3 weeks.
Notes