Home | Climate/Conditions | Soils | Ideas | Raised Beds | Companions | Pickles Flowers | Recipes | About Catalogs | Bill Simpson |Barry Franck | Bessemer Bend Stocks

Vegetable Variety Pages: | Beans - Carrot | Cauliflower - Corn |Cucumber - Peas Peppers - Squash |Tomato - Watermelon

2010 Notes | 2009 | 2008 2007 | 2006 | 2005 | 2004 | 2003 | 2002

Recipe: Million Dollar Fudge

When I was growing up in the 1950s my mom made this incredible fudge during the holidays. The invention of it is credited to the President's wife: Mamie Eisenhower. Now I make it. Here is the recipe.

Million Dollar Fudge

Bring the following to a boil over medium heat and keep boiling until it reaches soft-ball stage.

1 can (12 oz.) of evaporated milk
4 1/2 cups of sugar
1 stick of butter (1/4 pound)

Soft ball is when you dribble some into a glass filled with cold water. With the water removed take the mixture onto you finger. If you can roll it up into a soft ball, it is ready. One other way to tell is that the mixture turns from white to a buttery color. At softball stage it will also have a different consistency as it boils. Instead of hundreds of tiny bubbles it will look more like the rippled surface of a brain.

At softball stage reduce heat to simmer. Then add:

1 pound of milk chocolate
1 pound of semi sweet chocolate
2 small jars (or one big one) of marshmallow cream
1 pound of nuts (optional)

Turn heat off. Stir well until fudge begins to hold shape. Pour out onto wax paper and let cool.