Hey y'all! Get ready to indulge in a classic treat with world-famous Mamie Eisenhower Chocolate Fudge. This rich, creamy fudge recipe comes straight from the kitchen of the former First Lady herself. Perfect for holidays, gifts, or anytime you need a chocolate fix, this fudge is simple to make and absolutely delicious.
Mamie Eisenhower Chocolate Fudge
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Mamie Eisenhower Chocolate Fudge Ingredients
- 4 ½ c. sugar
- 12 oz. canned evaporated milk
- 12 oz. semi-sweet chocolate chips
- 12 oz. German-sweet chocolate, broken into small pieces
- 2 c. marshmallow cream
- 2 c. coarsely chopped pecans or walnuts
- 2 tbsp. butter
- pinch of salt
How to Make Mamie Eisenhower Chocolate Fudge
- Butter a 9-by-13-inch baking dish pan, or mist it in with nonstick cooking
spray. - Stir together the semisweet chocolate, nuts, German chocolate, and
marshmallow cream in a large bowl. - Bring the sugar, salt, butter, and evaporated milk to a boil in a saucepan over
medium heat. Boil for 5-6 minutes, stirring continuously. - Pour the hot syrup over the chocolate mixture and stir until smooth.
- Pour into the prepared pan. Let stand undisturbed at room temperature until
firm, preferably overnight. - Cut the fudge into small squares. Some prefer the texture of this fudge
chilled after it’s cut. Store in an airtight container for up to two weeks.
Pro Tips For Making This Recipe
- Ensure your 9x13-inch baking dish is well-buttered or coated with nonstick spray. This will make removing the fudge much easier once it's set.
- Once poured into the prepared pan, use a spatula to smooth the top of the fudge for a neat finish.
- Allow the fudge to set undisturbed at room temperature, preferably overnight. This ensures it firms up properly and develops the best texture.
- Some prefer the texture of this fudge chilled after it’s cut. Store in an airtight container at room temperature for up to two weeks, or refrigerate for a firmer texture.
Frequently Asked Questions
Can I make this fudge without nuts?
Absolutely! Simply omit the nuts if you have allergies or prefer a nut-free fudge. The texture will still be rich and creamy.
How long does it take for the fudge to set?
It’s best to let the fudge set overnight at room temperature to ensure it’s firm enough to cut into squares.
Can I freeze the fudge?
Yes, you can freeze the fudge. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep for up to three months. Thaw in the refrigerator before serving.
Why is my fudge grainy?
Grainy fudge can result from undissolved sugar crystals. Ensure you stir the sugar mixture continuously and maintain a consistent boil to avoid this issue.
Other Fudge Recipes You'll Love
Mamie Eisenhower Chocolate Fudge
Mamie Eisenhower Chocolate Fudge
Rich, creamy, and irresistibly sweet, Mamie Eisenhower's Chocolate Fudge is a classic treat perfect for any occasion.
Equipment
- 9x13 pan
Ingredients
- 4 ½ c. sugar
- 12 oz. canned evaporated milk
- 12 oz. semi-sweet chocolate chips
- 12 oz. German-sweet chocolate broken into small pieces
- 2 c. marshmallow cream
- 2 c. coarsely chopped pecans or walnuts
- 2 tbsp. butter
- pinch salt
Instructions
- Butter a 9-by-13-inch baking dish pan, or mist it in with nonstick cooking spray.
- Stir together the semisweet chocolate, nuts, German chocolate, and marshmallow cream in a large bowl.
- Bring the sugar, salt, butter, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5-6 minutes, stirring continuously.
- Pour the hot syrup over the chocolate mixture and stir until smooth.
- Pour into the prepared pan. Let stand undisturbed at room temperature until firm, preferably overnight.
- Cut the fudge into small squares. Some prefer the texture of this fudge chilled after it’s cut. Store in an airtight container for up to two weeks.
Notes
- Ensure your 9x13-inch baking dish is well-buttered or coated with nonstick spray. This will make removing the fudge much easier once it's set.
- Once poured into the prepared pan, use a spatula to smooth the top of the fudge for a neat finish.
- Allow the fudge to set undisturbed at room temperature, preferably overnight. This ensures it firms up properly and develops the best texture.
- Some prefer the texture of this fudge chilled after it’s cut. Store in an airtight container at room temperature for up to two weeks, or refrigerate for a firmer texture.
Nutrition
Calories: 275kcalCarbohydrates: 41gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 3mgSodium: 9mgPotassium: 103mgFiber: 2gSugar: 35gVitamin A: 27IUVitamin C: 0.2mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!
Y'all come back now, ya hear?
My best,
JC
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