Mamie Eisenhower million dollar fudge

This is the fudge I make every year. Key tips: make sure everything is ready to go, you won't be able to leave the hot syrup unattended use a pastry brush and water to wipe down sides of boiling syrup. Sugar that hasn't melted will cause all the other sugar to recrystalize as cools and fudge will not be smooth and creamy cut the chocolate small. You want to mix the syrup up as fast as possible so it doesn't harden

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Step 1

Butter well a 9x13 pan or half sheet pan before you start sugar.

Step 2

Chop chocolate until is is small pieces. It needs to be small enough to melt quickly once added to the cooked sugar mixture. Scoop marshmallow crème on top and nuts if using

Step 3

Combine sugar, salt, butter and evaporated milk, heat on medium low to medium, stirring often, until sugar is disolved. Using wet pastry brush, brush down sugar on sides of pot. (Undisolved sugar crystals will turn the fudge hard and crumbly.)

Step 4

Bring to a roiling boil over medium high heat. (Not high or it is likely to burn.). Boil 7 minutes, stirring constantly or it will burn on bottom of pan. Removed from stove.

Step 5

Dump chocolate, marshmallow and nuts (if using) into pot with sugar mix and stir quickly until mixed well, making sure to get all the stuff on the bottom of the pan. Pour into prepared pan. Let sit a few hours before cutting. Can be stored in air tight container.