Monday, December 20

The world's best fudge

Okay, okay. I know it's a bit much to claim that one of my recipes is the "world's best." But if I were going to claim that about anything I make, it would probably be about my fudge. This is one of those things that my sons ask about every year. By the time December rolls around, a frequent question is "When are we going to make fudge??"

My fudge recipe is special, I think. My mother's family has lived in Kansas for many generations, and I inherited a few old Kansas cookbooks. My fudge recipe comes from one of those cookbooks. The body of the cookbook is long since lost, so I don't know the name of the book; all I have is one yellowed and tattered page.

The name of the recipe is Mamie's Fudge, and under the recipe name is this note: "She made this to woo Ike." It's true--this recipe originated with Mamie Eisenhower. President Eisenhower was from Abilene, Kansas, and this old cookbook was from his hometown. The Eisenhowers were married in 1916, and this recipe includes marshmallow creme, so I imagine Mamie used this particular recipe after they were married. Mamie Eisenhower was a beloved woman because she did exactly what so many of us tried to do--she made a home for her husband and family no matter where they living.

One of my favorite things about this recipe is that it's simple. It requires no special equipment, not even a candy thermometer. If you've never made candy before, this would be a great place for you to start.

My boys' favorite thing about this fudge is that the recipe make six pounds. Yes, you read that right. Believe me, you'll have plenty of fudge to share!

Mamie's Fudge

4 1/2 cups sugar
pinch of salt
2 Tablespoons butter
12 ounce can evaporated milk
12 ounces semi-sweet chocolate chips
12 ounces (3 bars) German sweet chocolate, broken into pieces
2 7-ounce jars marshmallow creme
2 cups chopped nuts

Butter a pan for the fudge. A 9 x 13 pan works well for thick fudge; a small sheet pan is good for slightly thinner fudge.

Place semi-sweet chocolate, German sweet chocolate, marshmallow creme, and chopped nuts into bowl. Set aside.

Combine sugar, salt, butter, and milk in heavy saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. As soon as the mixture comes to a boil, set a timer for six minutes. Boil, continuing to stir, for exactly six minutes. Remove from heat and pour immediately over chocolate mixture. Stir until all the chocolate bits are dissolved.

The mixture will look pretty disgusting for a moment, but you'll soon be rewarded with the delectable aroma of those chocolates and the look of smooth, satiny fudge. Pour into buttered pan. If you can bear to wait, let stand one hour before cutting.

I keep a eye out at thrift stores for containers for my fudge, such as pretty gift boxes, tins, or ceramics.

My favorite presentation of all is simply to put some fudge on a plate, cover it in plastic wrap, tie a bow with some pretty ribbon, and attach an ornament. (I found this ornament at Hobby Lobby.)

Do you make candy at Christmastime? Got a recipe you'd like to share? Please do!

**I'm joining Karianne at Thistlewood Farms for her Holiday Recipes party.**


  1. Sounds so good. I make terrible fudge, so I will try this recipe. Sounds fabulous. Hugs, Marty

  2. Richella, thanks for the recipe. I was wanting a good fudge recipe. Going to the store today and will start baking tomorrow!

  3. How cool is that??! I love love love old cookbooks and recipes that have been handed down. The recipe I have planned to post tomorrow is like that. My dad's mom passed it to my mom, and she sent it my way. ;)

    Your fudge looks delicious, and I think it's a great idea that you use such cute little containers for the gifts. :)

    I made some peanut butter balls yesterday and am going to try to keep them (in wax paper inside a plastic container) until Friday night. We'll see if they survive T. ;)

  4. I think even i can make this! thanks for a nummy looking recipe. i'll letyou know how it works out for us! :)

  5. Thanks Richella! I made your recipe this weekend, and it's fabulous. I wish that I had my grandma's cookbook that she always used. I treasure the time spent cooking and baking with her. She made the best fruitcake ever. I had the job of opening all the loaves while she poured brandy on them for what seemed like months. I would give anything for that recipe.....Blessings!

  6. I leave the fudge preparation to Sound Man. He is the expert at my house. As for yours, it looks yummola! : )

    I have been in the mood for making Christmas candy this year (surprisingly) and made Haystacks just last night. Here's the post about it.

    I'm planning on posting about the easiest truffles ever, too. Talk about yummola! : )

  7. Six pounds of fudge is a lot! Honestly, we'd probably have no trouble eating it all. I love the story of the origin of your recipe. When your sons marry, you'll have to make a photocopy of the recipe so that each wife has it to start the Christmas tradition with her own family. I can't wait for the peanut butter recipe. We love pb fudge!

  8. I have never made fudge. This sounds so good!

  9. Fudge must be in the air today b/c I posted almost an identical recipe today.
    I made my first batch EVER last night & just had to share. My grandmother has been making it for years so I thought I would give it a try.

  10. This looks delectable! I love the ornament you got at Hobby Lobby--I wish we had one near us. I have never made fudge, which is strange, because I love to bake. I will have to try this recipe for sure.
    I have a caramel brownie recipe I love at Christmas too. You can get that yummy recipe at

    Thanks for your fun blog! It always makes me smile!

  11. This sounds great!!!! Thank you for sharing this!

  12. Yum, I need to try this. Thank you.

  13. I love German chocolate anything, so I need to try this, too.


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