Mamie Eisenhower’s Fudge

Ingredients You’ll Need

To make Mamie Eisenhower’s Fudge, you will need the following ingredients:

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 2/3 cup evaporated milk
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts (optional)
• 1 teaspoon vanilla extract

Kitchen Equipment Needed

Before you begin, gather the following kitchen tools:

• Medium Saucepan – For cooking the fudge mixture.
• Wooden Spoon or Heatproof Spatula – For stirring the fudge.
• 9×9-inch Baking Pan – For setting the fudge.
• Parchment Paper or Aluminum Foil – To line the baking pan and prevent sticking.
• Candy Thermometer – Optional, but useful for checking the temperature of the fudge.

Step-by-Step Directions

1. Prepare Your Pan: Line a 9×9-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. This helps ensure the fudge doesn’t stick and makes for easy cutting.
2. Cook the Fudge Mixture: In a medium saucepan, combine the granulated sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue to cook and stir for about 4-5 minutes, or until the mixture reaches 234°F (112°C) on a candy thermometer. If you don’t have a thermometer, the fudge should form a soft ball when a small amount is dropped into cold water.
3. Add Chocolate and Nuts: Remove the saucepan from heat and stir in the semisweet chocolate chips until melted and smooth. If using walnuts, fold them into the mixture at this point.
4. Add Vanilla: Stir in the vanilla extract until well combined.
5. Pour and Set: Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Let the fudge cool at room temperature until it sets, which usually takes about 2-3 hours. For faster setting, you can place it in the refrigerator.
6. Cut and Serve: Once the fudge is fully set, lift it out of the pan using the parchment paper or foil. Cut into squares and serve.

Tips and Tricks

• Stir Constantly: It’s important to stir the mixture constantly to prevent it from scorching and ensure an even texture.
• Avoid Crystallization: To prevent sugar crystals from forming, make sure the sides of the pan are clean of sugar crystals. Use a pastry brush dipped in water to wipe down the sides of the pan if necessary.
• Cooling Time: Allow the fudge to cool completely before cutting to ensure clean, neat squares.

How to Store Mamie Eisenhower’s Fudge

Mamie Eisenhower’s Fudge can be stored in an airtight container at room temperature for up to 2 weeks. For longer storage, you can freeze the fudge. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. To enjoy, thaw it at room temperature before serving.

Variations on the Recipe

• Peanut Butter Fudge: Substitute the semisweet chocolate chips with peanut butter chips for a delicious peanut butter fudge.
• Mint Chocolate Fudge: Add 1/2 teaspoon of mint extract along with the vanilla for a refreshing mint chocolate twist.
• Marble Fudge: Swirl in some white chocolate or caramel sauce before the fudge sets for a visually stunning and delicious variation.