Mamie Eisenhower’s Million Dollar Fudge is a rich, old-fashioned chocolate fudge recipe with true White House pedigree. Creamy, deeply chocolaty, and generously studded with nuts, this classic dessert has been passed down through generations for good reason. It’s a no-frills, foolproof fudge that’s perfect for holidays, gift-giving, and special occasions.
Why Everyone Will Love This Recipe
- Ultra-creamy texture with intense chocolate flavor
- Made with simple pantry ingredients
- No candy thermometer required
- Perfect for holiday trays and edible gifts
- A true vintage American dessert classic
What Is Million Dollar Fudge?
Million Dollar Fudge is a classic American fudge recipe made with melted chocolate, marshmallow cream, evaporated milk, and sugar. Popularized by Mamie Eisenhower, it became famous for its smooth texture and rich flavor—without requiring complicated candy-making techniques. The result is an indulgent, sliceable fudge that feels luxurious yet wonderfully nostalgic.
Cooking Tips
- Stir constantly while boiling the sugar mixture to prevent scorching.
- Use good-quality chocolate for the best flavor and smoothest texture.
- Chop nuts coarsely so they add texture without overpowering the fudge.
- Let the fudge set undisturbed for the cleanest slices.
- Chilling after cutting gives the fudge a firmer, classic candy-shop texture.
Frequently Asked Questions
What kind of nuts work best?
Walnuts or pecans are traditional, but almonds or mixed nuts also work well.
Can I make this without nuts?
Yes. Simply omit the nuts for a smooth, nut-free fudge.
Why use both semisweet and German’s chocolate?
The combination creates a perfectly balanced sweetness and deep chocolate flavor.
Does this fudge need refrigeration?
It sets at room temperature, but chilling after cutting helps firm it up and extends freshness.
How do I get clean slices?
Use a sharp knife wiped clean between cuts, and chill the fudge slightly before slicing.
How to Store
Store fudge in an airtight container at room temperature for up to 2 weeks. For firmer texture, refrigerate after slicing.
How to Freeze
Wrap individual squares or slabs tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Ingredients
- 12 oz semisweet chocolate morsels
- 12 oz German’s sweet chocolate, broken into small pieces
- 2 cups marshmallow cream
- 4½ cups sugar
- Pinch of salt
- 2 Tbsp butter
- 1½ cups (12 oz) evaporated milk
- 2 cups coarsely chopped nuts
How to Make Mamie Eisenhower’s Million Dollar Fudge
- Prepare the pan: Butter or lightly spray a 9×13-inch baking dish and set aside.
- Mix chocolate base: In a large bowl, combine semisweet chocolate, German’s chocolate, and marshmallow cream.
- Boil the syrup: In a medium saucepan, combine sugar, salt, butter, and evaporated milk. Bring to a boil over medium-high heat, stirring constantly.
- Simmer: Reduce heat and simmer for 7 minutes, continuing to stir.
- Combine: Pour the hot syrup over the chocolate mixture. Stir until completely smooth.
- Add nuts: Fold in the chopped nuts evenly.
- Set the fudge: Pour mixture into the prepared pan. Let stand undisturbed at room temperature until firm—preferably overnight.
- Slice and serve: Cut into small squares. Enjoy immediately or store for later.
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