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Mamie Eisenhower's Chocolate Fudge

A rich and silky fudge recipe that requires no candy thermometer and is perfect for holiday gifting or any sweet occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 20 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Granulated sugar For sweetness and structure
  • 1 cup Evaporated milk To create a creamy base
  • 1/2 cup Butter For richness and smooth texture
  • 2 cups Semisweet chocolate chips For the core chocolate flavor
  • 1 cup German sweet chocolate or milk chocolate To add a gentle, mellow sweetness
  • 1 cup Marshmallow creme For a silk finish and easy set
  • 1 teaspoon Vanilla extract To round out the flavor
  • 1/2 cup Chopped nuts Optional, but they add crunch and balance
  • 1 pinch Salt To enhance the chocolate flavor

Method
 

Preparation
  1. In a saucepan, heat the granulated sugar, evaporated milk, butter, and salt over medium heat until the mixture comes to a steady simmer.
  2. Remove the pot from heat and stir in the semisweet chocolate chips and German sweet chocolate until melted.
  3. Fold in the marshmallow creme and vanilla extract, and add the chopped nuts if desired.
  4. Pour the mixture into a lined 9x13 inch pan, smooth the top, and let it set until firm enough to slice.

Notes

Store fudge in an airtight container: Room temperature for about 7-10 days, in the refrigerator for 2-3 weeks, or freeze for 2-3 months. Slice before freezing for easy serving.