Mamie Eisenhower’s Fudge
Mamie Eisenhower’s Fudge: A Sweet Taste of History
First Lady Mamie Eisenhower is often remembered for her love of pink, a color she introduced into the American aesthetic in the 1950s. However, there’s more to her legacy than just a penchant for pastel hues. Despite not being an avid cook herself, Mamie is famous for her delightful fudge recipe, a treat that has been cherished by generations. Originally published in the Women’s Press Corp cookbook Who Says We Can’t Cook!” and later reprinted in newspapers nationwide, this fudge has stood the test of time, and it’s time for it to make a comeback in your kitchen.
Why You’ll Love This Recipe
If you’re a fan of rich, chocolatey desserts, Mamie Eisenhower’s Fudge is a must-try. The recipe combines milk chocolate candy bars, semisweet chocolate chips, and marshmallow creme to create a smooth and decadent treat. The addition of chopped walnuts adds a delightful crunch, making each bite a perfect balance of texture and flavor. Plus, this fudge is incredibly easy to make, requiring just a few simple steps.
Kitchen Equipment You’ll Need
- 9”x13” baking pan
- Aluminum foil
- Heat-proof mixing bowl
- Saucepan
- Wooden spoon or spatula
- Refrigerator
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
- Line a 9”x13” pan with foil and grease it with 1 tablespoon of butter. In a large heat-proof bowl, add the candy bars, chocolate chips, marshmallow creme, and walnuts.
- In a saucepan, combine the evaporated milk, sugar, and the remaining butter. Heat over medium-low heat, bringing to a gentle boil. Stir often and let it boil for 4 minutes.
- Pour the hot milk mixture over the chocolate mixture in the bowl. Stir until everything is well combined and smooth.
- Pour the mixture into the prepared pan and spread evenly with the back of a spoon. Cover and refrigerate for 2 hours or until firm.
- Once set, lift the fudge out of the pan using the foil. Cut into 1” squares. Store in an airtight container in the refrigerator for up to 3 weeks.
Tips for Success
- Make sure to stir continuously while boiling the milk and sugar mixture to prevent it from scorching.
- Allow the fudge to cool completely in the refrigerator to ensure it sets properly.
Additional Tips and Variations
For a twist on the classic, try adding a teaspoon of vanilla extract or a pinch of sea salt to the fudge mixture. You can also substitute pecans or almonds for the walnuts if you prefer a different nutty flavor.
Nutritional Highlights (Per Serving)
- Calories: Approximately 150
- Fat: 9g
- Sugar: 14g
- Protein: 2g
Frequently Asked Questions (FAQ)
Can I use dark chocolate instead of milk chocolate? Yes, dark chocolate can be used for a richer flavor, but it will slightly alter the sweetness of the fudge.
How should I store the fudge? Keep the fudge in an airtight container in the refrigerator to maintain its freshness and texture.
Can I freeze the fudge? Yes, you can freeze the fudge for up to three months. Just make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe container.
Conclusion
Mamie Eisenhower’s Fudge is a delightful blend of chocolate and nostalgia that’s sure to win over anyone with a sweet tooth. Give this historic recipe a try and let the rich flavors speak for themselves. We’d love to hear about your experience and any creative variations you come up with. Happy baking!
