Mamie Eisenhowers Never Fail Fudge Recipes

MAMIE EISENHOWER'S CHOCOLATE FUDGE RECIPE

Steps:

• Butter a 9-by-13-inch baking dish pan, or mist it in with nonstick cooking spray.
• Stir together the semisweet chocolate, German's chocolate, and marshmallow cream in a large bowl.
• Bring the sugar, salt, butter, and evaporated milk to a boil in a medium saucepan over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously. Pour the hot syrup over the chocolate mixture and stir until smooth. Stir in the nuts.
• Pour into the prepared pan. Let stand undisturbed at room temperature until firm, preferably overnight.
• Cut the fudge into small squares. Store in an airtight container for up to two weeks. Some people prefer the texture of this fudge when it is chilled after it is cut.

MAMIE EISENHOWER'S FUDGE

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.

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).

MAMIE EISENHOWER'S FAVORITE MILLION DOLLAR FUDGE

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.

MAMIE EISENHOWER FUDGE RECIPE

Steps:

• Line a 9 x 13 inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set aside. In a large bowl, combine the semi sweet chocolate chips, milk chocolate chips, marshmallow creme, walnuts, and vanilla. In a heavy, large saucepan, stir together the sugar, evaporated milk, and butter. Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Lower the heat to moderately low. Stir and boil for 12 minutes. (Check after 7 min. for soft ball.) Remove from heat. Carefully pour the boiling mixture over the chocolate mixture. Stir until the chocolate is melted and the mixture is creamy and well combined. Quickly turn the fudge into prepared pan. While the fudge is still warm, use the tip of a small knife to score 1 inch squares. Chill. When fudge is firm, lift it out of pan; remove the foil and cut into squares. To store, cover tightly and refrigerate (or freeze). NOTE: Microwave version - Combine sugar, evaporated milk, and butter in a microwave safe bowl. Microwave full power for 20 minutes, stirring every 3 minutes. (Check for soft ball in cold water)

MAMIE EISENHOWER'S MILLION DOLLAR FUDGE

Steps:

• Boil sugar, salt, butter, and evaporated milk together for 6 minutes. Remove from heat.
• While mixture is still hot, add semisweet chocolate chips, German chocolate, and marshmallow fluff.
• Beat together by hand until all the chocolate is melted.
• Refrigerate until set. Cut into small squares.
• Makes 1 9X13" pan.