Mamie Eisenhower’s Fudge

Total Time Prep: 20 min. + chilling

Yield about 6 pounds

My mother came across this fudge recipe in a newspaper some 40 years ago. One taste and you'll see why it doesn't take long for a big batch to disappear. —Linda First, Hinsdale, Illinois

Ingredients

1 tablespoon plus 1/2 cup butter, divided
3 milk chocolate candy bars (two 7 ounces, one 1.55 ounces), broken into pieces
4 cups semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 can (12 ounces) evaporated milk
4-1/2 cups sugar
2 cups chopped walnuts

Directions

Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside.
In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm.
Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts

1 piece: 107 calories, 5g fat (2g saturated fat), 4mg cholesterol, 17mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.

My mother came across this fudge recipe in a newspaper some 40 years ago. One taste and you'll see why it doesn't take long for a big batch to disappear. —Linda First, Hinsdale, Illinois

Recipe Creator