The best million dollar fudge recipe is decadent, chocolatey, and creamy.
Created by First Lady Mamie Eisenhower, the fudge continues to be a favorite around Thanksgiving and Christmas.
The recipe is perfect for last-minute gifts, holiday parties, and sharing with friends and family.
Mamie Eisenhower’s Fudge
The fudge recipe, published in 1957, became one of the best family favorites among Americans. Mamie’s million dollar fudge was a hit and has stayed a hit!
And Mamie’s fudge makes a large pan that will melt in your mouth.
Is This The Most Expensive Fudge?
No, it is not expensive, and you will get a large amount of fudge for the few ingredients that you need.
Ingredients For Million Dollar Fudge
- Marshmallow creme
- German sweet chocolate squares
- Semi-sweet chocolate chips
- White sugar
- Salted butter
- Evaporated milk
- Chopped walnuts
Full printable recipe with measurements and instructions listed below in the recipe card.
Watch How To Make The Best Million Dollar Fudge
How To Make Million Dollar Fudge
- Add the marshmallow creme, sweet German chocolate, semi-sweet chocolate chips, and walnuts to a large mixing bowl. (Make sure the bowl is heat-safe as you will be pouring the boiling syrup mixture into this bowl in a later step).
- In a large saucepan, melt the butter on medium.
- Pour the evaporated milk and sugar into the pan and stir to combine.
- Turn the heat up to medium-high, bring to a boil, and boil for six minutes, stirring often.
- Pour the boiling mixture over the bowl with the chocolate and marshmallow and stir until combined.
- Pour the fudge into a prepared pan and sprinkle the top with a handful of chopped walnuts.
- Allow the fudge to set up for two to three hours.
Step-By-Step Instructions
Line a 9-inch by 13-inch baking dish with parchment paper and set aside.
Add the marshmallow creme to a heat-safe mixing bowl.
I used a large bowl because you will be adding the cooked sugar syrup to the bowl in a later step.
For this recipe, I used some generic marshmallow creme. You can use marshmallow fluff, a Jet Puffed jar of marshmallow cream, or your favorite kind.
Next, break up the pieces of German sweet chocolate and add it to the bowl.
I used Baker’s sweetened chocolate for this recipe. Make sure you get sweet and not unsweetened.
Add the semisweet chocolate chips to the bowl.
Finally, add the chopped walnuts to the bowl and set it aside.
Grab a large heavy saucepan and add the butter. Cook it on medium heat.
I used salted butter for the recipe to add a touch of salt flavor.
Pour the evaporated milk into the saucepan.
Add the sugar to the saucepan and stir until combined. Turn the burner up to medium-high heat.
Bring the mixture to a boil and boil for six minutes, stirring often.
The sugar dissolves as it cooks.
Once the six minutes are up, pour the sugar mixture over the walnuts.
Mix the chocolate mixture until combined.
Pour fudge into the prepared pan.
Sprinkle a handful of walnuts on top of the fudge and allow it to set up for two to three hours.
You can let it set up at room temperature or put it in the refrigerator.
Once the fudge sets up, slice it into 1-inch squares and enjoy!
The fudge will still be a tad soft.
What Is The Secret To Good Fudge That Is Not Gritty?
Be sure to cook it to the required temperature. If you don’t the sugar might stay gritty.
What Makes Fudge Hard Or Soft?
If you don’t cook the fudge enough, you will end up with soft fudge. If you cook it too long, it will dry out and harden. You want to retain the perfect amount of liquid in the fudge. When you cook it to the correct temperature, the fudge should come out perfect!
More Delicious Recipes For The Holiday Season
- The best pull apart Christmas tree appetizer
- No bake chocolate cream pie
- Jiffy cornbread dressing
- Jiffy corn pudding
- 25 party dip appetizers
- Classic pumpkin pie
- Dark chocolate fudge recipe
- Chocolate frosting fudge
- Butter pecan fudge recipe
- Old fashioned fudge with peanut butter
- Easy three ingredient fudge from Out Of The Box Baking
Questions about fudge?
Your questions are answered here.
How To Store Million Dollar Fudge
After the fudge cools and sets up you can store it in an airtight container or cover it with plastic wrap. The fudge can be left at room temperature or stored in the refrigerator.
The Best Million Dollar Fudge
Be sure to get the recipe for Mamie Eisenhower’s fudge and share it with friends and family this holiday season.
It’s one of those great recipes that is part of the history books. It’s some of the best fudge around.
It will become a favorite fudge recipe at your house, and it’s already one at the White House!
The Best Million Dollar Fudge
Yield: 25 pieces
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 3 hours
Total Time: 3 hours 25 minutes
Million dollar fudge is a rich and decadent dessert that is easy to make. It's perfect for holiday gifts and will become one of your favorite recipes.
Ingredients
- 13 ounces marshmallow cream
- 12 ounces German sweet chocolate
- 12 ounces semi-sweet chocolate chips
- 2 cups chopped walnuts
- 2 Tablespoons butter
- 4-1/2 cups sugar
- 12 ounces evaporated milk
Instructions
Line a 9-inch by 13-inch pan with parchment paper.
- Add the marshmallow creme, German sweet chocolate, chocolate chips, and walnuts to a large heat-safe bowl. Set it aside.
- In a large, heavy saucepan, melt the butter on medium heat.
- Pour the evaporated milk and sugar into the pan and mix until combined.
- Cook on medium-high. Bring to a boil and boil for six minutes, stirring often.
- After six minutes, pour the boiling syrup over the chocolate mixture and mix until combined.
- Pour fudge into the pan and sprinkle a handful of walnuts on top.
- Allow the fudge to set up for two to three hours at room temperature or one to two hours in the refrigerator.
- Once it sets up you can lift fudge out with the parchment paper.
Notes
The fudge will still be a little soft when it sets up.
Be sure to get the sweet baking chocolate. NOT the unsweetened.
Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 352Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 50mgCarbohydrates: 50gFiber: 2gSugar: 42gProtein: 5g
Nutrition is approximate.
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Julie Pollitt( Blogger Behind Back To My Southern Roots )
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!
