If you’ve ever wished your holiday dessert table had a little more history behind it, Mamie Eisenhower’s Fudge might just be the sweet tradition you’re looking for. Named after First Lady Mamie Eisenhower, who reportedly loved making and sharing this rich, chocolate-packed fudge, this recipe became a sensation during her time in the White House and has remained a beloved American treat ever since.
This is not your typical fudge recipe that requires candy thermometers and endless precision. Instead, it’s a no-fail method that yields a smooth, creamy texture every time, thanks to the combination of marshmallow creme, chocolate, and evaporated milk. The result is a decadent, melt-in-your-mouth square of chocolate heaven studded with crunchy walnuts for contrast.
Perfect for holiday parties, edible gifts, or just keeping a tin in your fridge for a sweet treat, this recipe makes a generous six pounds of fudge—plenty to share. And while the flavor is timeless, the ease of preparation will make it a go-to for busy bakers who want a guaranteed crowd-pleaser without hours of work.
Why You’ll Love This Recipe
- Historical charm – A First Lady–approved recipe with a story to tell
- Generous yield – Makes six pounds, perfect for gifting and sharing
- No-fail method – Smooth, creamy fudge without candy-making stress
- Rich chocolate flavor – A blend of milk and semisweet chocolate for balance
- Crunchy texture – Walnuts add a satisfying bite
- Keeps well – Stays fresh in the fridge for up to three weeks
Ingredients
- 9 tablespoons unsalted butter, divided
- 3 milk chocolate candy bars (15.5 oz total), broken into pieces
- 4 cups (23 oz) semisweet chocolate chips
- 1 (7 oz) jar marshmallow creme
- 1 (12 oz) can evaporated milk
- 2 1/2 cups granulated sugar
- 2 cups chopped walnuts
Step-by-Step Instructions
Step 1: Prepare Your Pan
Line a 9×13-inch baking pan with foil, making sure it overhangs the edges so you can lift the fudge out later. Grease the foil with 1 tablespoon of the butter to prevent sticking.
Step 2: Combine Chocolate and Walnuts
In a large heatproof mixing bowl, add the broken milk chocolate candy bars, semisweet chocolate chips, marshmallow creme, and chopped walnuts. Having these ready ensures the hot syrup can melt and incorporate everything smoothly.
Step 3: Cook the Sugar Mixture
In a medium saucepan, combine the evaporated milk, granulated sugar, and the remaining 8 tablespoons of butter. Place over medium-low heat and stir frequently as the butter melts and sugar dissolves.
Step 4: Boil for 4 Minutes
Once the mixture reaches a boil, continue boiling for exactly 4 minutes, stirring constantly. This step is crucial for achieving the perfect texture—boiling too little can make the fudge too soft, and boiling too long can make it grainy.
Step 5: Combine and Mix
Carefully pour the hot milk and sugar mixture over the chocolate mixture in your large bowl. Stir vigorously until the chocolate is fully melted and the mixture is smooth and glossy.
Step 6: Pour and Set
Transfer the fudge mixture into your prepared pan. Use the back of a spoon or an offset spatula to spread it evenly. Cover and refrigerate for about 2 hours, or until firm.
Step 7: Cut and Store
Once the fudge has set, lift it out of the pan using the foil overhang. Peel away the foil and cut the fudge into 1-inch squares. Store in an airtight container in the refrigerator for up to 3 weeks.
Tips for Success
- Use good-quality chocolate for the richest flavor—this recipe really lets it shine.
- Measure the boiling time carefully—set a timer to ensure accuracy.
- Stir constantly while boiling to prevent scorching.
- Toast the walnuts before adding for extra flavor depth.
- If you prefer a nut-free fudge, simply omit the walnuts for a silky-smooth version.
Variations
- Dark Chocolate Fudge – Replace the milk chocolate bars with dark chocolate for a richer, more intense flavor.
- Nut-Free Version – Skip the walnuts for a smooth, creamy texture.
- Peanut Butter Twist – Swirl in 1/2 cup peanut butter after mixing for a chocolate-peanut butter combo.
- Mint Chocolate Fudge – Add 1 teaspoon peppermint extract for a refreshing holiday spin.
- Festive Add-Ins – Stir in mini marshmallows, dried cranberries, or crushed candy canes for seasonal flair.
Storage and Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 3 weeks.
- Freezing – Wrap fudge tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
- Room Temperature – While safe for a few days at room temp, refrigeration keeps the texture firmer and fresher.
Final Thoughts
Mamie Eisenhower’s Fudge is a true piece of culinary history, but more than that, it’s an enduring example of how simplicity and quality ingredients can create something extraordinary. With its smooth, creamy texture, rich chocolate flavor, and delightful crunch from walnuts, it’s no wonder this recipe has stood the test of time.
It’s an ideal choice for holiday baking marathons, edible gifts, or simply stocking your fridge with a treat that feels both indulgent and homey. The fact that it makes such a large batch means you can share generously while still keeping a stash for yourself.
Whether you’re a fudge-making novice or a seasoned candy crafter, this recipe delivers reliable, delicious results every time. And as you cut each glossy square, you might just feel a little presidential yourself.
Mamie Eisenhower’s Fudge
Ingredients
- 9 tablespoons unsalted butter divided
- 3 milk chocolate candy bars 15.5 oz total, broken into pieces
- 4 cups 23 oz semisweet chocolate chips
- 1 7 oz jar marshmallow creme
- 1 12 oz can evaporated milk
- 2 1/2 cups granulated sugar
- 2 cups chopped walnuts
Instructions
Step 1: Prepare Your Pan
- Line a 9×13-inch baking pan with foil, making sure it overhangs the edges so you can lift the fudge out later. Grease the foil with 1 tablespoon of the butter to prevent sticking.
Step 2: Combine Chocolate and Walnuts
- In a large heatproof mixing bowl, add the broken milk chocolate candy bars, semisweet chocolate chips, marshmallow creme, and chopped walnuts. Having these ready ensures the hot syrup can melt and incorporate everything smoothly.
Step 3: Cook the Sugar Mixture
- In a medium saucepan, combine the evaporated milk, granulated sugar, and the remaining 8 tablespoons of butter. Place over medium-low heat and stir frequently as the butter melts and sugar dissolves.
Step 4: Boil for 4 Minutes
- Once the mixture reaches a boil, continue boiling for exactly 4 minutes, stirring constantly. This step is crucial for achieving the perfect texture—boiling too little can make the fudge too soft, and boiling too long can make it grainy.
Step 5: Combine and Mix
- Carefully pour the hot milk and sugar mixture over the chocolate mixture in your large bowl. Stir vigorously until the chocolate is fully melted and the mixture is smooth and glossy.
Step 6: Pour and Set
- Transfer the fudge mixture into your prepared pan. Use the back of a spoon or an offset spatula to spread it evenly. Cover and refrigerate for about 2 hours, or until firm.
Step 7: Cut and Store
- Once the fudge has set, lift it out of the pan using the foil overhang. Peel away the foil and cut the fudge into 1-inch squares. Store in an airtight container in the refrigerator for up to 3 weeks.
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