Three reasons why we love Mamie Eisenhower:
1. The girl liked to party. She was the first First Lady to throw large publicized birthday celebrations for herself with celebrity guests like Rosalind Russell, Red Skelton & Mahalia Jackson. In fact, her 1956 birthday extravaganza was even televised.
2. The girl liked to recover from parties. Mamie took several meetings each morning from her bed, including updates from her social secretary, chief of staff, and chef. She regularly stayed in her pink bed until noon, earning the nickname “Sleeping Beauty” from the White House maids.
3. Her name was Mamie and her hairstyle rocked.
Ok, so technically that’s four reasons. We crammed two into one. But here’s one more reason to love Mamie…even though she was a horrible cook by all accounts, she made a few desserts so beloved that they were reprinted in newspapers across the country. One of those was dubbed “Mamie Eisenhower’s Million Dollar Fudge.” We’re not sure why the “million dollar” was added. It seems like one of those 1950s superlatives that folks just stuck on anything halfway decent. And to be honest, that’s pretty much what we thought of this fudge. It was halfway decent.
Maybe we did something wrong, because every review you read online about this fudge claims that it’s been life-changing for several generations of people’s families. But we (and our visiting experts from Baked NYC) followed the directions exactly. Don’t get us wrong, it wasn’t horrible. And it was very easy to make. It just wasn’t chocolate-y enough for us.
Or maybe we just didn’t have the right Mamie Eisenhower joie de vivre when we were eating it. We’ll try eating it in a pink bed tomorrow morning and report back.
Sometime after noon.
SummaryMamie Eisenhower's Million Dollar Fudge has been a favorite for generations.
Prep time: 20 Min
Total time: 6 Hours
Serving size: 2 pieces
Calories: Approx 220
1 pint marshmallow cream
12 ounces semisweet chocolate, either in chips or chopped fine.
12 ounces German sweet chocolate, chopped fine.
1 teaspoon vanilla
4 1/2 cups sugar
2 tablespoons butter
1 (12-ounce) can evaporated milk
2 cups coarsely chopped pecans