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Mamie Eisenhower's Fudge



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Assorted Chocolates with Cocoa Powder and Saucepans
Assorted Chocolates with Cocoa Powder and Saucepans

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La Belle Cuisine


Mamie Eisenhower's Fudge

This is the original version of the recipe as it came to me
from "Mammy", my maternal grandmother my grandmother:

"Mix 4 cups granulated sugar, a pinch of salt, 2 tablespoons butter,
and a tall can undiluted evaporated milk in a large heavy saucepan.
Boil the mixture 6 minutes. Watch the clock and stir constantly.
In a large bowl, place 12 ounces semisweet chocolate chips, 12
ounces German sweet chocolate, 1 pint marshmallow cream, 3
cups chopped walnuts or pecans and 1 teaspoon vanilla. Pour
hot syrup  over ingredients in bowl and beat until the chocolate
is melted. Pour into buttered pans and let stand for at least
several hours to set. Keeps well."

Following is the version of the recipe I use, in which only the method
has been rearranged in order to facilitate the process…

12 ounces semisweet chocolate chips
12 ounces German sweet chocolate
1 pint marshmallow cream
3 cups chopped walnuts or pecans
1 teaspoon vanilla extract
4 cups granulated sugar
Pinch of salt
2 tablespoons butter
One 12-ounce can undiluted evaporated milk

In a very large bowl, place the chocolate chips, German chocolate, marshmallow cream, chopped nuts and vanilla. In a large heavy saucepan
mix together sugar, salt, butter and evaporated milk. Bring the mixture to a boil over medium heat, stirring constantly. Boil 6 minutes, continuing to stir. Pour the hot syrup over ingredients in bowl and beat the mixture until the chocolate is melted. Pour the fudge into buttered pans (I use one 9-by-13-inch and one 9-by-9-inch) and let stand at least several hours to set. There
is NEVER any of this fudge left over. My family wouldn't tolerate my
using any other recipe for holiday fudge!

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