There are a few different versions of Mrs. Eisenhower's fudge recipe circulating the internet. I found this one on the Eisenhower Archives government website. I wrote it as published, then added a few notes of my own at the end.
Once you make this sweet, creamy fudge, you'll understand its popularity!
Mamie Eisenhower's FudgePrintable Recipe
4 and 1/2 cups sugar
pinch salt (I used 1/8 teaspoon)
2 tablespoons butter
1 tall (12 oz.) can evaporated milk
12 oz. semi-sweet chocolate bits
12 oz. German-sweet chocolate
1 pint marshmallow cream
2 cups nutmeats (I used chopped pecans)
1. Boil the sugar, salt, butter, and evaporated milk together for six minutes.
2. Put chocolate bits, German chocolate, marshmallow cream, and nutmeats in a bowl.
3. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in pan. Let stand a few hours before cutting.
4. Remember it is better the second day. Store in a tin box.
Cook's notes: 1. Stir frequently during this step. 2. I used Baker's German chocolate. Break into small pieces before using. 3. I used one 8 X 8 pan, and one 9 X 13 pan. I lined the pans with foil sprayed lightly with cooking spray. Leave a foil overhang on 2 sides (to use as handles later). I let the fudge cool to room temperature, then covered and refrigerated. When cold, I lifted the fudge out of the pans and cut into squares. 4. Keeps well for several days in a tightly covered container. I kept mine in the fridge. It really is better the second day, just like her recipe says.
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