Mamie Eisenhower’s Fudge

Mamie Eisenhower’s fudge isn’t just popular because of its name—it’s earned its spot in dessert history by being everything people want in a chocolate treat. The recipe dates back decades, but somehow still feels right at home on today’s holiday tables.

It’s one of those desserts that doesn’t need much dressing up. No fancy ingredients. No complex steps. Just rich, smooth chocolate with the perfect hit of sweetness and a subtle crunch from the walnuts.

It reminds me of the kind of thing you’d find cooling on a counter during family gatherings, cut into perfect squares, already disappearing before dinner. That familiar scent of melted chocolate and sugar drifting through the house always brings people to the kitchen.

And when something’s this easy to make and delivers every single time, it becomes part of your baking routine without question.

Short Description

Mamie Eisenhower’s fudge is a rich, creamy, no-bake chocolate treat loaded with semisweet chips, milk chocolate bars, marshmallow creme, and chopped walnuts. A beloved classic that delivers big flavor with minimal effort.

Key Ingredients

• 9 tablespoons unsalted butter, divided
• 3 milk chocolate candy bars (15.5 oz total), broken into pieces
• 4 cups (23 oz) semisweet chocolate chips
• 1 (7 oz) jar marshmallow creme
• 1 (12 oz) can evaporated milk
• 2 1/2 cups granulated sugar
• 2 cups chopped walnuts

Tools Needed

• 9×13-inch baking pan
• Aluminum foil
• Large saucepan
• Large heat-proof mixing bowl
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Sharp knife (for cutting squares)

Cooking Instructions

Step 1: Line and Prepare the Pan

Line a 9×13-inch baking pan with aluminum foil, making sure it extends slightly over the edges. Grease the foil with 1 tablespoon of butter to prevent sticking.

Step 2: Combine Chocolate and Walnuts

In a large heat-proof bowl, add the broken milk chocolate bars, semisweet chocolate chips, marshmallow creme, and chopped walnuts. Set aside—this will be your mixing bowl later.

Step 3: Heat the Milk, Sugar, and Butter

In a heavy-bottomed saucepan, combine the evaporated milk, granulated sugar, and remaining 8 tablespoons of butter. Heat over medium-low, stirring often. Bring to a gentle boil and cook for 4 minutes, stirring constantly to prevent burning.

Step 4: Pour and Mix

Carefully pour the hot sugar mixture over the chocolate and marshmallow mixture in the bowl. Stir immediately and continuously until everything is melted, smooth, and fully combined.

Step 5: Spread the Fudge

Pour the fudge mixture into your prepared baking pan. Use the back of a spoon or a spatula to spread it evenly into all corners and smooth out the surface.

Step 6: Chill

Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or until firm.

Step 7: Cut and Store

Once set, lift the fudge from the pan using the foil overhang. Cut into 1-inch squares with a sharp knife. Store in an airtight container in the fridge for up to 3 weeks.

Why You’ll Love This Recipe

– Rich and deeply chocolatey without being overpowering

– No baking required—just melt, stir, and chill

– Great make-ahead treat for holidays, potlucks, or gifting

-Stays fresh for weeks in the fridge

Mistakes to Avoid & Solutions

1. Overcooking the sugar mixture
If it boils too long or too hard, your fudge can become gritty. Keep the boil gentle and stir often.

2. Not greasing the foil
Even though foil helps with removal, without greasing it, the fudge may still stick. Use that butter!

3. Not stirring the hot mixture thoroughly
Undermixing can lead to streaks or clumps. Stir until everything is smooth and glossy.

4. Using cold ingredients
Let ingredients like marshmallow creme and chocolate bars sit at room temperature so they melt evenly.

5. Rushing the cooling process
Don’t try to speed things up in the freezer—it can affect the texture. Chill in the fridge slowly for best results.

Serving and Pairing Suggestions

– Serve as a bite-sized sweet at parties or holiday gatherings

– Add to a dessert platter with cookies and caramels

– Pair with a cup of espresso or black coffee to cut the sweetness

– Serve with whipped cream and fresh berries for a plated dessert twist

– Wrap squares in wax paper and tie with twine for a charming edible gift

Storage and Reheating Tips

Refrigerator: Store in an airtight container for up to 3 weeks

Freezer: Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months

Thawing: Thaw overnight in the fridge for best texture

Avoid microwaving: Melting fudge to soften it can ruin the texture. Let it sit at room temp briefly if needed

FAQs

1. Can I use dark chocolate instead of milk chocolate bars?
Yes! It will make the fudge richer and slightly less sweet. Just use the same amount in ounces.

2. What’s the best way to chop the walnuts?
Use a large knife for even pieces, or pulse briefly in a food processor—just don’t overdo it or they’ll turn to dust.

3. Can I skip the marshmallow creme?
Not recommended. It provides structure and smoothness. If you must substitute, try 2 cups mini marshmallows melted into the mix.

4. Why is my fudge grainy?
Overcooking or not stirring enough can cause crystallization. Be sure to stir well and avoid overboiling.

5. Do I have to refrigerate it?
Yes. It sets better and stays fresh longer when chilled.

Tips & Tricks

– Use high-quality chocolate for the smoothest melt and best flavor

– Toast the walnuts for a deeper, nuttier taste

– Stir with a wooden spoon to avoid transferring heat too quickly

– Line your knife with parchment paper or run it under hot water for cleaner cuts

– Sprinkle a touch of sea salt on top before chilling for a sweet-salty finish

Recipe Variations

1. Nut-Free Version
Leave out the walnuts and stir in dried cranberries or chopped pretzels for crunch and color.

2. Mocha Fudge
Add 1 tablespoon instant espresso powder to the hot sugar mixture for a coffee kick.

3. Peppermint Twist
Mix in 1/2 teaspoon peppermint extract and top with crushed candy canes before chilling.

4. Peanut Butter Swirl
Melt 1/2 cup peanut butter and swirl it into the top layer before refrigerating for a rich, nutty twist.

5. Rocky Road
Add 1 cup mini marshmallows and 1/2 cup chopped almonds to the final mixture for a classic rocky road feel.

Final Thoughts

This recipe has a quiet confidence to it. No tricks, no trends—just a dependable, satisfying fudge that delivers with every batch. It’s the kind of treat that earns compliments without asking for attention. One pan goes a long way, and somehow the last piece always seems to disappear faster than expected.

It doesn’t matter if you’re making it for the holidays, a potluck, or just stocking the fridge with something sweet. Mamie Eisenhower’s fudge always fits the moment. It’s a small reminder of how timeless recipes can be—passed from one kitchen to another, staying just as good as they were years ago.