Who wouldn’t love a million dollars??? I know certain give-away companies might have encountered a few people who didn’t mind it one bit! But unfortunately, while I cannot offer you a million dollars, how about a million dollar FUDGE recipe?!
This recipe first showed up in a cookbook entitled Who Says We Can’t Cook, published in 1955 collection of recipes by the Women’s National Press Club. The story goes that wife and first lady of Former President Dwight D. Eisenhower, Mamie Eisenhower, not only had possibly the most famous bangs in history, but she had the most famous fudge recipe that was given the name Mamie Eisenhower’s Million Dollar Fudge. It is believed that just days before Dwight Eisenhower was elected President, his wife Mamie Eisenhower sent a letter to Mrs. Robert W. Macauley in which she sent well wishes for the success of the Cathedral’s Women’s Auxiliary Fall Festival. Enclosed along with her letter was a recipe for “Uncooked Fudge.” Whether this was the same fudge as her Million Dollar Fudge we can never know, but how intriguing!
I don’t know what it is, but I adore the tried and true recipes that have been handed down through the years, allowing present generations to be transported back in time a bit. I also love how old recipes seem eternal in that way, providing a bit of nostalgia and intrigue to each new memory and generation it touches. That’s kinda how we live forever, by sharing pieces of our own life, telling the stories of the history and people before us, and teaching our techniques and talents to future generations, and so on. I carry my Nana in my heart each time I pull a recipe and hopefully “bake” her proud!
Today I am passing along this little piece of fudge history and its accompanying recipe just in time for all the beautiful chaos holiday cooking and baking seem to bring all of you lovelies, present company included!
Mamie Eisenhower’s Million Dollar Fudge
4 ½ c. sugar
Pinch of salt
2 Tbsp. butter
1 (12 oz.) can evaporated milk
2 c. coarsely chopped pecans
½ c. coarsely chopped pecans, set aside for garnish, optional
1 (7 oz.) jar marshmallow cream
12 oz. semisweet chocolate
12 oz. German sweet chocolate
Directions
Prepare a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray.
In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Slowly stir and let boil for 6 minutes.
Meanwhile, place the pecans, marshmallow fluff, semi-sweet chocolate and German chocolate in a large bowl.
Once sugar mixture has boiled and is ready, pour the boiled syrup over the chocolate mixture. Beat until chocolate is completely melted to a smooth texture.
Immediately pour fudge into prepared pan. Let harden at room temperature before cutting into 1-inch squares. Fudge can also be placed in the refrigerator or freezer to speed the hardening process.
I must confess that with the 1″x 1″ serving portions, I intend to eat about 7″ inches of fudge right now! You are sure to enjoy the million dollar taste of this rich, chocolatey, yumminess, too! Wherever Mamie Eisenhower got this recipe, she certainly shared a good one!
Enjoy!
Adapted from Food Network’s updated version.
White Velvet Cakery 