Mamie's Million-Dollar Fudge

READY IN: 3hrs 30mins
Recipe by The Tiny Chef

A recipe from my local newspaper that my grandmother used when making fudge, adapted from "Politics and Pot Roast: A Flavorful Look at the Presidency" by Sarah Hood Salomon.

Top Review by Sydney Mike

You've got a great tasting fudge with this recipe! I used toasted pecans & enjoyed their taste in this fudge! Thanks for a great treat! [Tagged, made & reviewed for one of my Vegetarian partners in the Vegetarian/Vegan Recipe Swap 4]

Ingredients Nutrition


  1. Butter a 9-inch square pan and set aside.
  2. In a large bowl, combine semisweet and German sweet chocolates, marshmallow creme, and salt.
  3. In a large saucepan, combine milk and sugar. Bring to a boil, stirring constantly. Cook over medium heat, stirring continuously, for 6 to 7 minutes. (The longer it cooks, the firmer the fudge).
  4. Pour milk mixture over chocolate. Add nuts and butter and beat until chocolate is melted and fudge is creamy.
  5. Pour mixture into buttered pan and let cool at room temperature for a few hours before cutting into small squares. Store in an airtight container.

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