MAMIE EISENHOWER'S FUDGE

Mamie Eisenhower's Million-Dollar Fudge

Makes 36 to 48 pieces of fudge

4 1/2 cMamie 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."ups 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."