Fudge is such a classic recipe – and it’s a great present to give (or get). Whether you’d like to make fudge just for the holidays or any time of year, this classic recipe from my friend Richella is one that can’t be beat.
My fudge recipe is special, I think. My mother’s family has lived in Kansas for many generations, and I inherited a few old Kansas cookbooks. My fudge recipe comes from one of those cookbooks. The body of the cookbook is long since lost, so I don’t know the name of the book; all I have is one yellowed and tattered page. The name of the recipe is Mamie’s Fudge, and under the recipe name is this note: “She made this to woo Ike.” Yes, indeed, this recipe originated with Mamie Eisenhower. President Eisenhower was from Abilene, Kansas, and Kansans proudly claim this family as their own. Just imagine sweet young Mamie Doud making this fudge for her sweetheart! This fudge recipe is easy, too: it requires no special equipment, not even a candy thermometer. If you’ve never made candy before, this would be a great place for you to start.
Mamie’s Fudge Recipe
- 4 1/2 cups sugar
- pinch of salt
- 2 Tablespoons butter
- 12 ounce can evaporated milk
- 12 ounces semi-sweet chocolate chips
- 12 ounces (3 bars) German sweet chocolate, broken into pieces
- 2 7-ounce jars marshmallow creme
- 2 cups chopped nuts
- Butter a pan – 9 x 13 pan works well for thick candy; a small sheet pan is good for slightly thinner candy.
- Place semi-sweet chocolate, German sweet chocolate, marshmallow creme, and chopped nuts into bowl. Set aside.
- Combine sugar, salt, butter, and milk in heavy saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Set timer for six minutes. Boil, continuing to stir, for six minutes, no more. Remove from heat and pour immediately over chocolate mixture; stir until all the chocolate bits are dissolved.
- The mixture will look pretty disgusting for a moment, but you’ll soon be rewarded with the delectable aroma of those chocolates and the look of smooth, satiny fudge. Pour into buttered pan. If you can bear to wait, let stand one hour before cutting.