Mamie Eisenhower Fudge
This recipe is a original "Lunatic Fudge" variation of Mamie Eisenhower
Fudge. It's simple to make, sets up very nicely without refrigeration,
and has an excellent taste and texture. Don't be surprised if your
friends tell you this is the best fudge they've ever had in their life.
[Note: this makes A LOT of fudge, use a very large saucepan for
1/4 cup Butter (1/2 stick, chilled)
4 3/4 cup Sugar
12 oz Evaporated Milk (one large can)
12 oz Semi-Sweet Chocolate Chips (one bag)
11.5 oz Milk Chocolate Chips (one bag)
13-14 oz Marshmallow Creme or Marshmallow Fluff (two 7 oz. jars)(may
substitute 4 cups of mini-marshmallows)
2 cup Nuts (walnuts, pecans, almonds, chopped -or- 8 oz. bag)
1 tsp Vanilla Extract
1 tsp Butter Flavor
Line a 13" x 9" pan with aluminum foil, butter the insides, and set
aside. Place chips, vanilla & butter flavor, about half the marshmallow
creme, and nuts into a LARGE saucepan or Pyrex glass dish and set aside.
Use Medium heat to bring the milk and sugar to a rolling boil while
stirring constantly with a wooden spoon or single stem hand mixer. Add
half the marshmallow creme (or 2 cups of mini-marshmallows) - fold in -
the boil will stop. Bring back to a rolling boil and continue to boil
for  full minutes by the clock (start timing once the marshmallows
have melted and the boil has resumed). The mixture will expand and start
to turn brown during the boil. If you get brown flakes in the mixture
then turn down the heat a little and continue stirring.
Remove from heat, mix in the butter, and pour hot mixture over chips,
vanilla, and nuts without scraping the sides of the hot saucepan. Mix
thoroughly and pour into prepared pan. Cool 2-3 hours at room
temperature. Remove from pan, remove foil, cut into squares. Store in an
airtight container with wax paper dividers for up to 2 weeks. Makes
about 4 pounds of fudge.
THE STUFF GROWS: After adding the marshmallow creme to the hot
milk/sugar solution, the volume will expand to almost twice the original
volume. So use a sufficiently large sauce pan (4 quart or better). As
the boil continues, the volume will begin to contract. Stirring is
important to help distribute the heat throughout the mixture and prevent
scorching. Remember, this recipe calls for two  sauce pans... one to
boil and one to mix.
SPLIT THE MARSHMALLOW: Add half the marshmallow creme to the hot mixture
(one of the two 7 oz. jars). Splitting the amount helps keep the texture
creamy. Add the second 7 oz. at the end of the boil. [However, if you
want to add all the marshmallow creme to the hot mixture it will still
YOU CAN SUBSTITUTE: If you don't have access to Milk Chocolate Chips
then you may use 24 oz. of semi-sweet chocolate chips - though it has a
stronger chocolate taste. You can also use 22-24 oz. of White Chips for
an excellent Vanilla Fudge. I usually substitute 2 large Hershey's
Chocolate bars (7 oz each) for the Milk Chocolate Chips. Don't be shy
about substituting mini-marshmallows for the marshmallow creme.
MAKE HALF A BATCH: You may cut the recipe in half (using exactly 1/2 the
amount of everything) but the boil time must be reduced to  full
minutes by the clock. I would also recommend a 9" x 9" pan. You can also
substitute 5 oz. of evaporated milk (one small can) for 6 oz. (half a
PERSEVERE: This is a much more liquid mix (more 'soupy') than other
fudge recipes and you might get discouraged midway. Keep going. I've
nearly given up several times only to have it set extremely well once
DON'T PANIC: If you use a candy thermometer (and this recipes *does not
call for a candy thermometer*) the temperature will not reach the normal
232-236°F found in other fudge recipes. It will attain something around
220-224°F. Don't panic! This is a whole different way of making fudge.
The mixture will set once cast.
* STORAGE: Fudge will keep for up to two weeks at room temperature.
You'll need to store it wrapped in waxed paper (cut it up into
reasonable segments) and in an airtight container. Fudge will keep
frozen for up to six months. When freezing fudge you'll need to wrap in
waxed paper, store in a double-airtight container. I use double freezer
Baggies. Thaw fudge at room temperature in its air-tight container... it
will take most of one day.
* SOFTNESS: This produces a medium-hard fudge. If you prefer a softer
fudge (or if the weather is especially dry on the day you make the
fudge... like snowing or you live in the desert) then boil for only 
minutes instead of the recommended  minutes. Conversely, if you'd
like a firmer fudge (or if the weather is especially damp on the day you
make fudge) then boil for  minutes instead of the recommended 
SEE'S CANDY VARIATION: * SPLIT THE MARSHMALLOW CREME* Add half the
marshmallow creme to the hot mixture (one of the two 7 oz. jars) when
called for. Splitting the amount helps keep the texture creamy and give
it a more "fluffy" texture. When the boil is complete add the butter,
chocolate chips, butter flavor, nuts, and vanilla directly to the hot
slurry and mix until mostly melted (but no more than 30 seconds). Now
dispense the remaining marshmallow creme onto the surface and fold in
several times - but not completely mixed. Let sit for about 3 minutes
undisturbed. Now stir like crazy to dissolve any unmelted chips and
marshmallow creme. Turn out into waiting pan.
Recipe Origina 1997 T. Skaarup.