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?
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It’s beginner-friendly: No thermometers, no praying to the sugar gods. Just stir and pour.
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Ridiculously creamy: Thanks to marshmallow creme and two types of chocolate, the texture is out-of-this-world smooth.
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Feeds a crowd: Or just you, for three solid weeks. No judgment.
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It’s historic!: First Lady Mamie made this fudge a White House favorite — and it still holds up.
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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.
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Unsalted butter – You’ll use 9 tablespoons total, split between the fudge and the foil-prep.
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Milk chocolate candy bars – Think classic Hershey’s bars. Break them up so they melt easier.
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Semisweet chocolate chips – The backbone of the fudge’s flavor. Bittersweet works, too, if you’re into darker vibes.
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Marshmallow creme – Not to be confused with marshmallows. You need the gooey jarred stuff.
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Evaporated milk – NOT sweetened condensed. They live next to each other in the store, but they are not twins.
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Granulated sugar – Don’t cut the amount, even if it feels like a lot. This is fudge, not salad.
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Chopped walnuts – Optional, but highly encouraged. They give the fudge a little texture and character.
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:
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Broken milk chocolate bars
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Semisweet chocolate chips
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Marshmallow creme
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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:
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Evaporated milk
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Granulated sugar
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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:
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Holiday Peppermint: Sprinkle crushed peppermint candy on top while the fudge is still warm.
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Nut-Free Crunch: Try crushed Oreos or pretzels in place of walnuts.
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Mocha Madness: Add a teaspoon of instant espresso to the sugar mixture for a subtle coffee kick.
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Sea Salt Drama: Sprinkle a bit of flaky sea salt on top just before chilling. Salt and chocolate = yes please.
