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Mamie Eisenhower’s Fudge

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    about 6 pounds

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.



Test Kitchen Tips
  • Try cutting the fudge with a pizza cutter to get nice even pieces.
  • Check out our best fudge recipes.
  • Nutrition Facts
    1 piece: 107 calories, 5g fat (2g saturated fat), 4mg cholesterol, 17mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.

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