Plus, we interview Eisenhower historian
Carol Hegeman for details about this historical recipe
When Pam asked me to try making the first-ever recipe featured on the blog — Mamie Eisenhower’s Million Dollar Fudge — I suspected it had something to do with her not wanting six pounds of fudge hanging around her house. But I like baking and I love chocolate — so I agreed. We know Mamie Eisenhower as the woman who launched five million pink bathrooms. As First Lady, Mamie was a well known penny pincher and coupon clipper — one of the qualities that endeared her to American women. She was massively popular in post-World War II America, so when her fudge recipe was published in print publications, it was an immediate hit. Hey — I can do this, right? Right?
Pam, a Mamie groupie, found the recipe on Wikipedia — it is a PDF provided from the Dwight D. Eisenhower Library — this is an historical document!
I should have suspected from the start that I was a bit in over my head. When I read the recipe, it left me with many questions.
Mamie’s Million Dollar Fudge
4 1/2 cups sugarpinch of salt2 tablespoons butter1 tall can evaporated milk12 ounces semi-sweet chocolate bits12 ounces German-sweet chocolate1 pint marshmallow cream2 cups nutmeatsBoil the sugar, salt, butter, evaporated milk together for six minutes.Put chocolate bits and German chocolate, marshmallow cream and nutmeats in a bowl. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in pan. Let stand a few hours before cutting.Remember it is better the second day. Store in tin box.
What are “nutmeats”? Unfortunately, my assistant wasn’t much help in this department. Pam confirmed my suspicion that nutmeats are indeed just nuts without shells. And, a quick internet search revealed that a tall can of evaporated milk would be 16 oz (2 cups). Armed with this information, I went to the grocery store to track down the ingredients.
One might ask, “How much does Million Dollar Fudge cost?” Here is a breakdown of my expenses:
2 cans of evaporated milk — $1.78
12 oz of semisweet chocolate — $3.19
12 oz of German sweet chocolate — $9.87
2 Jars of Marshmallow fluff — $2.98
4 lb bag of sugar — $2.69
bag of walnuts (least expensive nut at the store) — $6.57
(I already had butter and salt)
Total: $27.08
That isn’t a million dollars, but it felt kinda pricey for a pan of fudge. You could save money buy buying the ingredients over time, when they are on sale. I’ve also seen others on the internet who have substituted Hershey’s chocolate for the German sweet chocolate and left out the nuts for a less expensive and equally tasty version, so if you don’t want to drop nearly $30 on fudge, that would be another way to keep the cost down. However, our quest was for absolute historical accuracy, so I wanted to follow the recipe to a T.
With my ingredients purchased, I set out to see if this fudge really tasted like a million dollars.
I started with a pot — which I have since decided is not large enough. Once the mixture gets to a boil, it doubles in size. I spent the entire time it was boiling trying to prevent a boil over! If I were to make this fudge again, I would use a MUCH bigger pan.
Now comes the sugar. Four and a half cups of it! Just over half of a four pound bag. That’s a lot of sugar.
Next add the evaporated milk. I needed just over one can (apparently these are medium height cans) to get the “tall” can of milk the recipe called for. My husband nearly gave me a heart attack because he asked me why pumpkin pie filling was in fudge. I think whoever designed the label on this particular can of evaporated milk could have done a better job with the picture choice.
Once you add the evaporated milk, butter and pinch of salt, don’t turn on the stove quite yet. You need to prep the rest of the ingredients so that everything is all ready to go when you have a boiling vat of sugar slurry on your hands.
Get a large bowl (I used my mixer) and add the semisweet chocolate…
The German sweet chocolate (which you will have to break up)…
Both jars of marshmallow Fluff. Why am I making this face? I have never used Marshmallow fluff before and quite frankly, it grosses me out. Plus it is super messy and sticky. The whole time I was scooping it out of the jars, I was wondering who actually eats fluffernutter sandwiches — and if they eat them for dessert or for a meal.
Add the nutmeats! I’m going to use that term as often as I can from now on. Nutmeats nutmeats nutmeats!
Then it is back over to the stove to start the boiling process. As you can see I’m trying to prevent a boil over in this photo. Save yourself the hassle and use a bigger pan folks!
After six minutes of boiling, it is time to pour your syrup over your bowl full of goodies — carefully of course — that syrup slurry is hot.
Then stir until all the chocolate is melted — I used the lowest speed on my mixer.
After everything seemed to be well mixed, I checked for chocolate lumps — it was all ready to go — the only lumps were nutmeats. Nutmeats nutmeats nutmeats!
Then I poured the mixture into a 9×13 pan. I realized a few things after I completed this step. 1) I should have used two pans because this was some thick fudge, and 2) I probably should have sprayed the pan before I poured the mixture in. Uh oh.
Then all you can do is wait. At least four or five hours and maybe longer to let your fudge set up.
I kept telling myself, “Remember, it is better the second day.”
But then the second day came and it was still the consistency of thick frosting once you broke through the top crust.
I later put it in the freezer to see if that would help, but it didn’t.
I think one of two things might have gone wrong. Either I didn’t boil the mixture long enough (because of the boil over problems I was having — USE A BIG POT! — or because the fudge was so thick it was not setting up very fast at all — USE TWO PANS!
I will say that even in its frosting form, this is some tasty fudge…err…fudge frosting. My husband and I tried to cut a piece out after seven hours to try it and ended up using a spoon, but we both agreed that the taste was delicious.
I’m not quite sure how long it will take to set up — if it ever does — or how many months it will take us to eat six pounds of this stuff, but it is good!
The morning after I made the fudge, Pam was eager to hear how the it had turned out. She knew that it had been slow to set. We had a little chat on Google instant messenger:
Pam: Hows the fudge? haha
me: ummm still runny. I hope I didn’t mess it up! It is the consistency of thick frosting! Tasty though…
Pam: hmmmm. Maybe that becomes part of the story. Put it in the fridge?
me: I think one of two things happened, either I didn’t boil it long enough (it kept nearly boiling over) or it is too thick and taking a long time to set up. I put it in the freezer.
Pam: Did you turn the heat down once it was boiling? I think a low boil would be the preferred, not a boily boil.
me: It was a low boil — anything more than that would have exploded! The stuff doubled in size when it was boiling!!!I will advise readers to use a larger pan
Pam: Did you use a real heavy pan? Nothing lightweight
me: I used a Revereware pot
Pam: yes, I would say that’s too light. I am thinking cast iron or dutch oven, something that holds the heat. but what do I know.I might have to do this now. Although i do NOT need a bunch of fudge at my house!
Maybe we ask readers to send us their photos and tips for getting it right…
me: Yes, I do not need a bunch of fudge either! This is the story of how to make million dollar fudge: or how I gained 10 lbs working for Pam!
Pam: yes haha I will fatten you right up between the fudge and the blogger’s butt syndrome.
me: hahahaha
History of Mamie Eisenhower and her million dollar fudge
Interested to learn more about Mamie’s Fudge, I contacted Carol Hegeman, Supervisory Historian at the Eisenhower National Historic Site to ask how Mamie came up with the recipe for her famous Million Dollar Fudge. You will recall, we interviewed Hegeman a while back about Mamie Eisenhower and why the pink bathrooms bonanza.
Surprisingly enough, Carol doubts that Mamie came up with the recipe herself, but verified that the recipe that Pam found was the real deal — which concerned us since Mamie’s recipe has been adapted many times. To bring home her point that Mamie didn’t author the Million Dollar Fudge recipe, Carol sent a few sample pages from a book called Ike the Cook: Dwight D. Eisenhower : General, President and Cook (affiliate link) by Edward and Candace Russoli, which surprisingly made me feel a little better about my fudgetastrophy. Apparently Mamie wasn’t the best cook — it was Ike who ran the kitchen:
Luckily Ike had been cooking for years and was quite handy in the kitchen, because Mamie knew nothing of the culinary arts. She had grown up with a family cook, so the only reason to wander into the kitchen was to ask for a cookie. She did make one effort to learn something when she joined a cooking class at the Y. However, she only stayed long enough to learn how to make mayonnaise. “I was a cooking-school dropout,” she laughed. But Mamie was Ike’s biggest supporter, and with her ringside encouragement he perfected his pot roast, successfully seared his steaks and flipped his flapjacks with finesse.
Mamie’s culinary claim to fame really was her fudge. It was such a family favorite that Ike christened it “Mamie’s Million Dollar Fudge.” Even though she could only actually make the candy and mayonnaise, Mamie kept a recipe file of a dozen or so Eisenhower family specialties which she was always happy to share with anyone who asked. Some of her file cards included recipes for Devil’s Food Cake, with Seven Minute Frosting, Frosted Mint Delight, Deep Dish Apple Pie, Tomato Pudding, Fluffy Turnips, Sugar Cookies, Danish Tomatoes, Baked Seafood Casserole, Baked Caramel Custard and General Eisenhower’s Quail Hash.
Oh oh. Pam just google messaged me wanting to talk about Devil’s Food Cake, Frosted Mint Delight, Fluffy Turnips… and Quail Hash. Holey nutmeats, what have I gotten myself into this time?
Mid Century/Mid TN Mom says
Reading your post brought back memories of my first cake from scratch … when I forgot the flour and after baking for way longer than the directions, we decided it was delicious frosting. LOL I also was thinking, as I read the comments, of your Rice Krispy measuring miscalculation. Ahh the memories! It appears that from time to time, these tend to be family traditions. 🙂 Glad you also remember and appreciate all the family meals, just like I had growing up. 🙂 Great post and love the pictures! … and we are all still using Revereware!
Kate says
Yes Mid Century Mom — It appears these baking mishaps are a family trait. I still recall fondly the year that my brother wanted an angel food cake and while it was cooling upside down over a coke bottle stuck in the sink drain, it fell out. Instead of panicking, you said, “let’s all grab a fork, gather around the sink and sing happy birthday to your brother!” I know he wasn’t happy about it but I thought it was wonderful! And you did make him a new cake… 🙂
Mid Century/Mid TN Mom says
Those were the days! And it was days like that in the kitchen with Mom and her baking disasters that prompted you to learn how to bake so you had a chance at a decent birthday cake!!!! hehehehe
Carole says
Nutmeats I would have gotten, but can sizes have changed over the years. A tall can then could be two cans now for all we know.
Ah yes, marshmallow fluff. My mother used to make fudge (I believe non cook) using that every Christmas (the only time we had really sugary treats). I still have the recipe, but only made it once or twice as a young adult. Marshmallow fluff is just whipped sugar imo. Too much. lol
Sounds like you had an interesting experience. 😉
Kate says
It was interesting to say the least Carole…
KDA says
We get big bags of nutmeats at Costco. I think it’s cheaper than buying the small bags. Nutmeats, heh.
Kate says
Mmmmmm….nutmeats….. 😉
Lynne says
Well, put it in jars and use it and give it away as ice cream topping! I have to say that while I love my old cook books and my magazines from the 50’s, many of the recipes that I have tried from them have flopped. Miserably, and in some cases expensively. I truly think measurements were different, (tall cans, #2 cans?) ingredients like Crisco and butter were of a different, or of better quality (higher fat content, or something). I really evaluate any old recipe before I try it now, I hate wasting expensive ingredients.
For instance, my mom made a fabulous oatmeal cake. I tried it, following her recipe to the letter. It didn’t come out right. I called her and asked what I did wrong. She said nothing, its the oatmeal now, its finer and powdery now a days. Totally different than the oatmeal in the 60’s.
Kate says
That’s too bad Lynne! Oatmeal cake sounds fabulous! Shall I blame the fluff? 😉
lynda says
I think if you use the regular rolled oats and not the quick oats you will see a difference. Steel cut oats would not work either. Good recipes will specify the type of oats. If you feel like a lesson, here is some info
http://drsukol.teachmed.com/2010/02/14/instant-oatmeal-steelcut-oats-and-everything-in-between.aspx/
JKM says
I found this post endlessly amusing. Raised in the 60’s by a loving mother who hated cooking but was a trooper with a sense of humor who would occasionally stretch her culinary skills, I remember she made fudge exactly once. What wasn’t eaten straight out of the pan with a spoon was spread on crackers. It was delicious.
The first thing I noticed while reading this and looking at the pictures was the Revereware pan. Mother’s were exactly like the one you used.
Kate says
uh oh! Must be the pan! 🙂
JKM says
Maybe so! I clearly remember the fudge never solidifying and us begging her to let us eat it anyway. She shrugged and said “have at it” so we grabbed spoons – and she did, too! I like the other poster’s comment about ice cream topping – yum!
Her Revereware set was a 1957 wedding gift that she used for 30 years until she got tired of looking at it. I wonder what happened to it…
Jenny A. says
I love your “marshmallow fluff face”, ha ha. My sister is the fudge-maker in our family. I decided to give it a try one year and my result was much the same as yours. Very expensive ice cream topping. I haven’t tried again, so I have no advice to offer, but I am going to study the comments carefully because I may decide to try it again one day.
Kate says
I did make fudge once before with perfect results…It was the recipe off the carnation evaporated milk can I think….but that was at least 10 years ago!
Ima Pam says
“Five Minute Fudge” recipe from Carnation evaporated milk is the one I’ve used for years, and it always comes out great! Fluff’s “Never-Fail” recipe was a Fail. I too will be studying the tips here, because I really want to make “Million Dollar” fudge with “nutmeats”! Thanks for another entertaining and informative post!
vegebrarian says
I am amused and relieved to learn that I am not the only one who had the Marshmallow Fluff “Never Fail Fudge” fail on me! Growing up my mom made fudge every year for Christmas and my first year out on my own I decided to try my hand at it. Disastrous! Subsequent attempts yielded the same results. Now I just make buckeyes and call it a day. 🙂
Kate, love your apron!
Hautie says
I agree, that the recipe from the label on Carnation Milk, is the easiest one to use. I only make the fudge a couple times a year. But I have never had it fail.
But getting it to boil and maintaining the heat is the trick. It is candy and the trick to getting candy to set up, is having cooked it hot enough without scorching it. I learned my candy cooking skills, on making peanut brittle. I must have destroyed 4 batches before I got the hang of it.
I also use my largest vintage Wear Ever Aluminum pot to make it in too. It is my favorite beat up pot. But it never fails me when I am making candy.
But candy making is a trial and error process. At least it can still be a tasty thing… even if that dang fudge did not set up! That is why we have spoons! 🙂
Steve H says
Sounds like you made Nutella. I really don’t like fudge anyway. Why go through all of the bother when you can just eat the chocolate?
Janet in CT says
Kate, easy to see you are younger than us standard baby boomers. Fluff was a common ingredient for sandwiches back in the day. Most of my friends had it all the time but not me. My mother wouldn’t buy that kind of stuff; she was a penny pincher and we never had Twinkies or other snacks like that, nor did she buy Kool-Aid, potato chips, hot dog or hamburg buns (bread did fine), or Fluff except for fudge. I think mothers later on (like yours I am guessing) and today are far more conscious of what they feed their kids and give them for snacks. Back then, everyone but me had sugary stuff for lunch and snacks and drinks. Today it is totally different. I will say I envied my friends, whereas I had to drink milk, eat peanut butter sandwiches with homemade jelly, and have home baked cookies for lunch. I didn’t realize then how lucky I was!
Kate says
You are right Janet, growing up we never had twinkies or anything like that (first time I tried one was college — verdict — YUCK!) and mom made us our lunch every day. We only got to have cool-aide at special kid occasions, like birthday parties and we always ate dinner (meat, carbs, veggies) around the table together. I took it for granted too until I realized how many kids my age didn’t get a home cooked meal with their family every night, and were forced to fend for themselves, which usually meant fast food and sugary stuff.
jay says
Janet, I concur; I grew up with milk and home made desserts. None of that “fluff” stuff.
kate, great pictures especially with your best friend. There was nothing wrong with your pan, just the size. I make strawberry jelly in the farberware stainless 6 qt stock pot. The recipe calls for a lot of sugar. When recipes call for boiling they mean a full rolling boil and you do have to be careful of boil overs. I have to watch constanly to be ready to yank it off the coil if I think it’s going over. I have had my share of baking failures – sometimes the recipes just aren’t good.
Janet in CT says
I remember making this recipe years ago for Christmas, and I don’t think I had any luck either. As Marta already mentioned, make the smaller recipe for better results; I use the one on the Nestle’s chips package and it is perfect and delicious. I had given up trying to make fudge until someone clued me in on this one – no extra expensive chocolate either, just the chips, and just as good. I use heavy Club Aluminum pans for this type of thing. I am glad to see you have regular calrod stove burners. Let me warn anyone attempting fudge if you have the smooth glass cooktop burners. If you boil it over, the sugar in the mixture will pit your cooktop big time. My brother did this to his brand new one cooking maple syrup. Ruining that top is a REALLY expensive pan of fudge!
Elaine says
I was raised in the 50s. Yep, a tall can of evaporated milk is the big can, 12 ounces. Too much milk and too much fluff is why it won’t set up. Absolutely we would figure out something to do with that chocolate dream, no way would it be discarded.
Now you can freeze it in 2 or 3 cup amounts and use it for chocolate things for the next five years. At least that will keep it from landing on your hips. Let’s see how many ideas we can come up with:
mix in peanut butter for your own version of Nutella,
use 2 cups for cake frosting,
use as a base for chocolate cream pie,
top ice cream
dip in peeled bananas and freeze for snacks (these are great when it is hot out)
use as base for Christmas cookies or brownies
Elaine says
PS you could try spreading some in a pie pan to see if it will set up if it is thinner. Wouldn’t that be great if it did?
Kate says
All great ideas Elaine! Thanks!