Mamie Eisenhower's Million Dollar Fudge Recipe courtesy American Century Cookbook 4 1/2 cups sugar Pinch salt 2 tablespoons butter 1 (12-ounce) can evaporated milk 2 cups coarsely chopped pecans 1 pint (1 jar) marshmallow cream 12 ounces semisweet chocolate 12 ounces German's sweet chocolate In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes. Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted. Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process). Yield: 4 pounds
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