MAMIE EISENHOWER'S FUDGE
My mother came across this fudge recipe in a newspaper some 40 years ago. One taste and you'll see why it doesn't take long for a big batch to disappear. -Linda First, Hinsdale, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the candy bars, chocolate chips and marshmallow creme; set aside. , In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm., Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 107 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 17mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
CRAZY MAMIE FUDGE
This is NOT just another fudge recipe, it is a Skaruup original! It is my standard fudge recipe, and if you try it, you will know why!! There is a copyright on the recipe, so I have included the following... This recipe is an original "Lunatic Fudge" variation of Mamie Eisenhower Fudge. It's simple to make, sets up very nicely without refrigeration, and has an excellent taste and texture. Don't be surprised if your friends tell you this is the best fudge they've ever had in their life. Honest. All I ask is that you don't modify this recipe, change it's name, or remove my copyright. Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved. By the way, cooking time is not "passive" work time because you have to stir the mixture the entire time it is cooking!
Provided by Southern Polar Bear
Categories Candy
Time 40m
Yield 4 pounds
Number Of Ingredients 9
Steps:
- Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside.
- Place chips, vanilla & butter flavor, about half the marshmallow creme, chilled butter, and nuts into a LARGE saucepan or Pyrex glass dish and set aside (or in the refrigerator).
- Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer.
- Add marshmallow creme - fold in - the boil will stop.
- Bring back to a rolling boil and continue to boil for 8 full minutes by the clock (start timing once all the marshmallow has completely dissolved and the boil has resumed). Use the lowest flame possible to keep the rolling boil. The mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue stirring.
- Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts without scraping the sides of the hot saucepan.
- Mix thoroughly and pour into prepared pan.
- Cool 2-3 hours at room temperature.
- Remove from pan, remove foil, cut into squares. Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.
- NOTES:.
- * THE STUFF GROWS: After adding the Marshmallow Crème and butter to the hot milk/sugar solution, the volume will expand to almost twice the original volume. So use a sufficiently large sauce pan (4 quart or better). As the boil continues, the volume will begin to contract. Stirring is important to help distribute the heat throughout the mixture and prevent scorching.
- Remember, this recipe calls for two [2] sauce pans -- one to boil and one to mix.
- * YOU CAN SUBSTITUTE: If you don't have access to milk chocolate chips then you may use 24 ounces of semisweet chocolate chips - though it has a stronger chocolate taste. Two large Hershey bars (7 ounces each) will more than substitute for the milk chocolate chips. You can also use 24 ounces of white Chips for an excellent Vanilla Fudge. Don't be shy about substituting mini-marshmallows for the Marshmallow Crème.
- * MAKE HALF A BATCH: You may cut the recipe in half (using exactly 1/2 the amount of everything) but the boil time must be reduced to [5] full minutes by the clock. I would also recommend a 9" x 9" pan. You can also substitute 5 ounces of evaporated milk (one small can) for 6 ounce (half a large can).
- * PERSEVERE: This is a much more liquid mix (more 'soupy') than other fudge recipes and you might get discouraged midway. Keep going. I've nearly given up several times only to have it set extremely well once cast.
- * NERVOUS NELLY: If you're afraid this won't set (and it will) or if you just want a more firm fudge then bring the milk and sugar to a rolling boil for a full minute before adding the marshmallow. During the second boil (after the marshmallows are dissolved) go for 9 or 10 minutes. This will set very quickly and be a much firmer fudge.
- * DON'T PANIC: If you use a candy thermometer (and this recipes *does not call for a candy thermometer*) the temperature will not reach the normal 232-236°F found in other fudge recipes. It will attain something around 220-224°F Don't panic! This is a whole different way of making fudge. The mixture will set once cast.
- * STORAGE: Fudge will keep for up to two weeks at room temperature. You'll need to store it wrapped in waxed paper (cut it up into reasonable segments) and in an airtight container. Fudge will keep frozen for up to six months. When freezing fudge you'll need to wrap in waxed paper, store in a double-airtight container. I use double freezer Baggies. Thaw fudge at room temperature in its air-tight container -- it will take most of one day.
- * SOFTNESS: This produces a medium-hard fudge. If you prefer a softer fudge (or if the weather is especially dry on the day you make the fudge -- like snowing or you live in the desert) then boil for only [7] minutes instead of the recommended [8] minutes. Conversely, if you'd like a firmer fudge (or if the weather is especially damp on the day you make fudge) then boil for [9] minutes instead of the recommended [8] minutes.
Nutrition Facts : Calories 2340.2, Fat 83.1, SaturatedFat 33, Cholesterol 58.3, Sodium 728.6, Carbohydrate 402.5, Fiber 11.8, Sugar 339.8, Protein 23.2
MAMIE EISENHOWER'S MILLION DOLLAR FUDGE
Steps:
- In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
- Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
- Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).
MAMA'S MILLION-DOLLAR FUDGE
No other fudge I've tasted comes close to the smooth, chocolate taste of this recipe, which my mother-in-law introduced me to one Christmas (I've never been able to make it as good as she does, though). Since it makes such a large batch, I always save some for last-minute gifts. -Gloria Heidner, Elk River, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line a 13-in. x 9-in. pan with foil and grease the foil with 4 teaspoons butter; set aside., In a large bowl, place the marshmallow creme, walnuts, chocolate chips, chopped sweet chocolate in the order listed; top with remaining butter. Set aside., In a heavy saucepan, combine the milk, sugar and salt. Cook over low heat, stirring constantly, until mixture reaches 235° (soft-ball stage). Pour over mixture in bowl and stir. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.
Nutrition Facts : Calories 167 calories, Fat 7g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
MILLION-DOLLAR FUDGE A FAVORITE RECIPE OF FIRST LADY MAMIE EISEN
A window into the social scene of the nation's capital. First lady Mamie Eisenhower was invited to be the guest of honor at the Arlington Republican Women's Club luncheon held on Dec. 12, 1967, at the Washington Golf and Country Club. She could not attend, but she made arrangements to have a foil-wrapped square of this fudge for each luncheon guest. The Fudge Party Was a Hit.
Provided by CHEF GRPA
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Line a 12 1/2- by 17 1/2-inch baking sheet with waxed or parchment paper.
- 2. Combine the sugar, salt, butter and evaporated milk in a medium saucepan over medium-high heat. Bring to a boil, stirring to form a smooth syrup, then remove from the heat.
- 3. Combine the semisweet chocolate, German sweet chocolate, marshmallow cream and nuts in a large heatproof bowl. Pour the just-boiled syrup over the ingredients in the bowl. Stir until the chocolate has melted and the ingredients are well incorporated. Pour into the pans, spreading the mixture evenly into the corners. Let stand for a few hours before cutting into pieces.
- 4. Store in an airtight container at room temperature.
- My Note: IT IS SWEET! The kids like it a lot, but too sweet for me.
Nutrition Facts : Calories 891.1, Fat 40.8, SaturatedFat 19.2, Cholesterol 13.3, Sodium 254.9, Carbohydrate 139.1, Fiber 8.5, Sugar 108.4, Protein 11.1
AMARETTO FUDGE
Make and share this Amaretto Fudge recipe from Food.com.
Provided by MARIA MAC
Categories Candy
Time 10m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix chocolate chips and milk in a bowl.
- Cover loosely and microwave on HIGH for 3 minutes.
- Stir until smooth then add flavorings.
- Pour into a greased 8-inch square pan that has been sprinkled with the almonds.
- Let cool and cut into 1-inch squares.
Nutrition Facts : Calories 294.5, Fat 15.9, SaturatedFat 7.2, Cholesterol 11.2, Sodium 74.4, Carbohydrate 37.6, Fiber 2.7, Sugar 33.9, Protein 5.7
CREAMY FANTASY FUDGE
This fantasy fudge recipe uses half as much sugar and less butter than the "standard" fantasy fudge recipe. The result is very creamy fudge with no sugar granules! I have made this for 20+ years and always get raving complements when I take it to church or work. Janet Rogers gave me the recipe. Be careful with the quantities and be sure to boil the candy long enough. Unfortunately I do not have a temperature guideline, but it seems to me the bubbles in the boil get larger when it is ready. The fudge tends to be somewhat gooey when it is first unmolded, but it firms/dries nicely after a day or so. Note: I always make the "double" recipe shown below. The recipe can be halved; use one 7 oz. jar of marshmallow cream and 8X8 pan.
Provided by JimRog
Categories Candy
Time 4h15m
Yield 96 ~1 inch pieces
Number Of Ingredients 7
Steps:
- Grease a 13X9 metal pan with butter and set aside.
- Add the first three ingredients to a large (4 qt.) sauce pan.
- Bring to boil over medium heat, stirring continuously with a wooden spoon.
- Boil, stirring continuously, over medium heat for five minutes.
- Remove from heat and stir in the next three ingredients.
- Stir in the marshmallow cream until well mixed.
- Pour/spread into pan and chill.
- To remove, dip pan in hot water for about 15 seconds, invert over a cutting board and shake and twist the pan until the fudge releases.
- If you have time and space; put the fudge and cutting board back in the refrigerator for a while to let it re-set. The fudge tends to be sticky when it is fresh.
- To get 96 pieces, cut the 13X9 rectangle in quarters, cut each quarter in half (across the short side), and each of the 8 small rectangles 3X4.
Nutrition Facts : Calories 83.9, Fat 3.4, SaturatedFat 2, Cholesterol 3.6, Sodium 26.5, Carbohydrate 14.1, Fiber 0.4, Sugar 11.9, Protein 0.6
MAMIE EISENHOWER'S FAVORITE MILLION DOLLAR FUDGE
This is also known as White House Fudge, Mamie's Fudge, Mrs. Eisenhower's Fudge, Million Dollar Fudge, and Mamie's Million Dollar Fudge.
Provided by BecR2400
Categories Candy
Time 3h30m
Yield 4 pounds, 20 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, salt, milk, and butter. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes, stirring continuously.
- Meanwhile, place the chocolate, Marshmallow Creme and vanilla into a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts.
- Pour into a buttered pan ( I used a buttered 11 x 16-inch jellyroll pan) and store in a cool place several hours to harden before cutting into 1-inch squares.
- Store in a covered tin; keeps up to 6 months in a cool place.
Nutrition Facts : Calories 548.7, Fat 21.6, SaturatedFat 8.9, Cholesterol 9.8, Sodium 58.8, Carbohydrate 89.4, Fiber 3.6, Sugar 74.6, Protein 4.3
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