a timeless, no-fail chocolate fudge recipe that’s been a holiday favorite since the 1950s! This creamy, melt-in-your-mouth treat was a signature of First Lady Mamie Eisenhower, who shared her famous “Million-Dollar Fudge” with the nation.
Ingredients
- 4 ½ cups granulated sugar
- 2 tablespoons butter
- 1 (12 oz) can evaporated milk
- 1 (12 oz) package semisweet chocolate chips
- 12 ounces German sweet chocolate, chopped
- 1 (7 oz) jar marshmallow crème (or marshmallow fluff)
- 2 cups chopped pecans or walnuts (optional)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare your pan:
Line a 9×13-inch baking dish with parchment paper or lightly grease it with butter. Set aside. - Boil the sugar mixture:
In a large saucepan over medium heat, combine sugar, butter, and evaporated milk.
Bring to a boil while stirring constantly. Once it reaches a rolling boil, continue cooking for 6 minutes, stirring the whole time. - Mix the chocolate base:
Remove from heat and quickly stir in the semisweet chocolate chips, German sweet chocolate, and marshmallow crème until everything is fully melted and smooth. - Add flavor and texture:
Stir in the vanilla extract and nuts (if using) until well combined. - Pour and set:
Pour the mixture into your prepared pan, spreading evenly. Let it cool completely at room temperature or refrigerate for faster setting. - Cut and serve:
Once firm, cut into squares and enjoy this rich, nostalgic fudge that’s perfect for holidays, parties, or gifting!
Pro Tips
- For a softer fudge, reduce boiling time slightly.
- Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
- Add a touch of espresso powder for a deeper chocolate flavor boost.
