Mamie Eisenhowers Favorite Million Dollar Fudge Recipes

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.

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.

Steps:

• Put granulated sugar in a sauce pan. Add evaporated milk, salt. and 2 tablespoons of butter. Let come to a boil and boil 6 minutes.
• Cut up chocolate fine and add Chocolate bits and Marshmallow Whip. Pour hot liquid on above and beat and beat until thick.
• Add chopped nut meats.
• Pour in 8x8x2 pan which has been greased with butter.
• Hope this works - I know my mother made excellent fudge every year at Christmas, and I think this is the recipe she used! Happy Holidays!

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.

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.