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Mamie Eisenhower's famous fudge recipe with chocolate and marshmallow cream.

Mamie Eisenhower Fudge

A rich and creamy fudge recipe that’s easy to make, perfect for gifting, and a nostalgic treat that has stood the test of time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Fudge Base Ingredients
  • 1 cup Granulated sugar For sweetness and structure
  • 1/2 cup Evaporated milk For creaminess
  • 1/4 cup Butter For flavor and smooth texture
  • 2 cups Semisweet chocolate chips For deep chocolate taste
  • 1 cup Marshmallow creme For signature smooth texture
  • 1 pinch Salt To enhance flavor
  • 1 teaspoon Vanilla extract To round out the flavor
  • 1/2 cup Chopped walnuts or pecans Optional, classic add-in

Method
 

Preparation
  1. In a heavy saucepan, combine granulated sugar and evaporated milk over medium heat.
  2. Stir consistently until the mixture begins to boil.
  3. Allow it to boil for 4-5 minutes without stirring until it reaches the right stage.
  4. Remove from heat and immediately stir in chocolate chips, marshmallow creme, butter, salt, and vanilla until smooth.
  5. Line an 8-inch square pan with parchment paper or foil, greasing lightly for easier removal.
  6. Pour the fudge mixture into the prepared pan and spread evenly.
  7. Let it cool at room temperature for better texture.
Storage
  1. Store fudge in an airtight container at room temperature for up to a week.
  2. Refrigerate for up to two weeks, or freeze for 1-2 months.

Notes

For variations, consider adding in peanut butter swirl, crushed peppermint, toasted nuts, mini marshmallows, or a bit of espresso powder. Keep the base the same for best results.