Mamie Eisenhower fudge

RECIPE FINDER

March 12, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Shirley Ann Bechtel of Trenton, N.J., requested a fudge recipe, saying: "During the Eisenhower years, a fudge recipe of Mamie Eisenhower was published in a Harrisburg newspaper. During the next 40 years I enjoyed making this fudge. After many moves to different states, I lost this and many others. Would a fudge lover have this treasure?"

Lydia Lockard of Westminster responded. "I saw your request for a fudge recipe from Mamie Eisenhower, and I have that recipe to share. It is called Mamie Eisenhower's Million-Dollar Fudge. My roommate, Betty, at Frostburg State College (now Frostburg State University) gave me the recipe in the early 1960s, and I, too, have been making the fudge for 40 years. The recipe makes five pounds of absolutely delicious fudge.

"Yes, it could last from Thanksgiving until New Year's Day, but I used to give it as holiday gifts. Many members of my family continue to make the fudge. Here is the recipe exactly as it was given to me by Betty. I still have her original handwritten copy of it."

Mamie Eisenhower's Million-Dollar Fudge

Makes 36 to 48 pieces of fudge

4 1/2 cups granulated sugar

2 tablespoons butter

pinch of salt

1 (12-ounce) can evaporated milk

12 ounces semisweet chocolate chips

12 ounces German sweet chocolate, chopped

1 pint (2 jars) marshmallow cream

2 cups chopped walnuts

Combine sugar, butter, salt and evaporated milk. Bring to a boil and boil for 6 minutes, stirring constantly to prevent sticking or scorching. In a large mixing bowl, pour boiling hot mixture over chocolate chips, marshmallow cream and walnuts. Stir until chocolate is completely melted.

Pour into a large, buttered jellyroll pan or two buttered 13-inch-by-9-inch-by-2-inch pans. Let cool 2 to 3 hours. Cut and store in an airtight container in the refrigerator.

Tester Laura Reiley's comments: "If you prefer to use a candy thermometer to determine the syrup's doneness, it is ready to be poured over the other ingredients when it's reached the `soft-crack stage.' Once you pour the hot syrup over the other ingredients, work quickly because it sets up quickly and will make crystals around the edge if you don't immediately pour it into the prepared pans. The marshmallow cream and all that chocolate give this a dense, rich fudge flavor, and the nuts provide textural interest."

Recipe requests

Charlene A. Jenne of Sonoma, Calif., is seeking a "creamy raisin, rice pudding that is cooked on top of the stove. I made it often when my children were little, but I have lost it. Hope someone can help."

Marie K. Pratt of Middletown, Calif., is seeking a recipe for a shrimp mousse that she had and has lost. "It was served at a luncheon at Mondavi Winery in St. Helena, Calif. I would appreciate help."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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