This used to be the go-to recipe for fudge in the 1950s and 60s. Because it took advantage of packaged products from the grocery store, such as chocolate chips, evaporated milk, and a jar of marshmallow cream, this new-fangled fudge was considerably less persnickety than traditional cooked fudge that seems to look for any opportunity to turn grainy.We’re told that this fudge was a family favorite of the President and Mrs. Eisenhower, which might or might not be true. It hails from an era when the wives of politicians were often asked to share recipes for family favorites. Sometimes these requests were fulfilled by the wife and other times from a staff assistant. Newspapers across the land printed the fudge attributed to Mrs. Eisenhower shortly after she became First Lady in 1953. The recipe had appeared previously under the name Million Dollar Fudge, but from that point on, this type of fudge was more often called Mamie Eisenhower’s Fudge or simply Mamie’s Fudge. It became so strongly associated with her that a copy of the recipe appears in the archives of the Eisenhower Presidential Center.By any name, it remains a benchmark for chocolate fudge. It’s delicious, creamy, and fool-proof.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.