We’re told that this was a family favorite of President Eisenhower and the First Lady, which might or might not be true. What is true is that this recipe was so strongly associated with Mamie that a copy of it appears in the archives of the Eisenhower Presidential Library.
Yield: 2 pounds.
12 ounces semisweet chocolate morsels
12 ounces German’s sweet chocolate, broken into small pieces
2 cups marshmallow creme
4½ cups sugar
Pinch of salt
2 tablespoons butter
1 (12-ounce) can evaporated milk
2 cups nuts, coarsely chopped
Butter a 9 x 13-inch baking dish or pan, or mist with nonstick cooking spray.
In a large bowl, stir together the unmelted semisweet chocolate, German’s chocolate, and marshmallow creme.
In a medium saucepan, bring the sugar, salt, butter, and evaporated milk to a boil over medium-high heat. Boil for 1 minute. Reduce the heat and simmer 7 minutes, stirring continuously. Pour the hot syrup over the chocolate mixture and stir until smooth. Stir in the nuts.
Pour the mixture into the prepared pan. Let stand undisturbed at room temperature until firm, preferably overnight.
Cut the fudge into small squares. Store in an airtight container for up to two weeks. Some people prefer the texture of this fudge chilled after it’s cut.