Aunty Ann's Million Dollar Fudge

It wasn't easy, but a Minnesota woman finally managed to extract this very tasty recipe from her beloved aunt, and now she's sharing it with you.

By Mary Fran Heitzman, Bloomington, Minnesota

As appeared in

The secret's in the recipe!

Ingredients

1 12-ounce package Hershey's semi-sweet
chocolate chips
4 ½ c. sugar
3 4-ounce bar Baker's German's sweet chocolate,
cut into small pieces
Pinch salt
1 7-ounce jar Kraft Marshmallow Cream2 tbsp. butter, plus more for pan
2 c. walnuts, broken1 ⅝ c. evaporated milk

Preparation

1. Butter 13 x 9 x 2-inch pan.

2. Combine chocolate chips, German chocolate, marshmallow cream and nuts in bowl. Set aside.

3. In heavy saucepan combine sugar, salt, butter and evaporated milk. Let stand about 5 minutes.

4. Heat to boiling, stirring constantly. Boil 7 1/2 minutes after it has a good start to boil.

5. Pour at once over chocolate mixture.

6. Stir vigorously until chocolate has melted and mixture is smooth and creamy.

7. Pour into prepared pan. Let stand several hours or overnight to set.

8. Cut into squares. Store, tightly covered. Freezes well.

Makes 48 squares.

Nutritional Information:  Calories: 200; Fat: 8g; Cholesterol: 5mg; Sodium: 20mg; Total Carbohydrates: 32g; Dietary Fiber: 1g; Sugars: 29g; Protein: 3g. Serving size: One square.

Don't miss Mary Fran's delightful story about her Aunty Ann handing down of this valuable recipe.

 

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Your Comments (15)

This is the same recipe used by my beloved Aunt Alice, who also made this as an annual Christmas treat. I have found that the secret to creamy texture lies in the amount of stirring that takes place - I also use a wooden spoon, just like Aunt Alice did! Thanks for stirring up some memories!

I, too, have made this recipe many, many times. I got it from an amazing woman who I admired very much. Instead of the German chocolate, however, we used chocolate bars and pecans. Totally wonderful that way too.

I bought all the ingredients, but then lost the recipe.
The list of ingredients on the recipe included an additional 5 oz. can of evaporated milk. I'm going to make it now and let you know how it comes out.

I think I can shed some light on the background of Aunt Ann's Secret Fudge Recipe, as well as how it got its name. I have one snipped from the back of a White House Evaporated milk can from the 1950's that my Mom made each year for the holiday season. It is called Mrs. Eisenhower's Million Dollar Fudge.. named for Mamie. It is exactly the same. You could, at that time, write to the White House Milk Company in Manitowoc, WI for a whole leaflet of free recipes.

I treasure it .. still glued to a faded index card... after all these years! It went around the world with me as an Army wife and now sits on my cookbook shelf in Columbia, SC.

Best Wished, Pat Hynds

I resent food that the food industry has decided to reduce the amount of product along with a price increase. Many old recipes don't work as good with the lesser ingredients. Evaporated Milk is a prime example along with canned pumpkin. To over come the excess liquid in my Libbys Pumpkin Pie receipe, I added 1 tsp of regular flour. This let the filling set up without burning the crust. Consider the reduction in quantity of the product when using heirloom recipes.

I will try the fudge for our New Years Eve Party. Thanks for sharing.

After reading the comments about the dry crumbly texture, I decided to check out some other fudge recipes to see if ingredient ratios were different. I found a recipe for Blue Ribbon Fudge that was very similar, but that recipe used 2 sticks of butter(1 cup) instead of 2 TBSP. So I used 2 sticks of butter and the fudge turned out very good. Also I followed the directions for the blue ribbon fudge and did not combine the nuts and marshmallow cream with the chocolate. I stirred the nuts and marshmallow cream into the boiled sugar, butter, and evap. milk mixture after taking the pot off the burner. When that was mixed in good, I then stirred in the chocolate.

I tried this fudge tonight and went exactly by the directions and mine too came out crumbly. I could not finish stirring as it became too hard. I usually make the Fantasy Fudge recipe that is on the marshmallow cream container but decided to make this instead. I think, in my opinion, that 7 1/2 mins of boiling is too long. I think I will try not boiling it so long next time.

My mom had problems with this recipe being too thick to spread (similar to another reviewer). So I decided to give it a try and mine came out delightful! The trick is to bring it to a boil over medium heat and keep it there, I think at a higher temp it cooks off too much liquid. I boiled it for 6 minutes and it came out great. Oh and I also used a 12 oz can of evaporated milk and that was fine (didn't add 1 oz to make up the difference).

Extremely sorry to hear some had trouble with the fudge. True, it is VERY stiff when mixing the chocolate, nuts and marshmallow creme with cooked ingredients and must be stirred quickly, but it should not turn out dry and crumbly.I can only guess that maybe it was cooked a little too long or not enough of the German sweet chocolate was used. (Maybe Aunty's definition of "after it has come to a rolling boli" is too imprecise.It is correct that the fudge calls for 3 bars (4 oz. each/for a total of 12 oz German sweet chocolate.)

As far as the Carnation Evaporated Milk, it must have been available in 13 oz. cans when Aunty gave me the recipe. When I made the fudge recently, I used one can of whatever size was available--maybe it was only 12 oz., but it didn't make a big difference. The other option would be to purchase a second can or a small can to make up the shortage.

My hope is that if time permits, those who had trouble, will give it a second chance. A blessed Christmas to all.

I tried this recipe today and it either has too much chocolate or not enough milk and butter, I could hardly stir the chocolate,nuts and marshmellow creme together with the cooked ingredients. My husband stirred as much as he could, then we just patted the mixture into the pan. When the fudge cooled, it was crumbly, not creamy at all. Could you verify the ingredients and amounts above as correct?? Thank you.

Hi Vangie,

1 5/8 c. is antiquated. Yes you are correct, 5 individual 1/8 c. = 2/3 c.
I checked.
Also conveniently the evaporated milk comes in 12oz cans which is just about 1 2/3 c.
My wife and I however did not experience a smooth and creamy texture when combining the ingredients to set them overnight. I think the
Saying a little prayer they turn out well for our family get together tomorrow. :-)

I'm a little confused is it 3 of the 4 oz german chocolate bars?(As in 12 oz. altogether)???

That's right, 3 bars of 4 oz. each, or 12 oz. total.

Sounds great--but couldn't read the amount of the Evaporated
milk--is is 1 2/3? I know fudge must be precise?. Thanks

It's 1 5/8 cups, Vangie.