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Million Dollar Fudge Recipe | The Recipe Critic

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Million Dollar Fudge is a rich, creamy treat that lives up to its name! Packed with decadent chocolate, marshmallow fluff, and crunchy nuts, it’s perfect for gifting, sharing, or savoring all to yourself.

Reasons You’ll Love This Recipe

Flavor: This fudge truly tastes like a million-dollar treat! It was made popular by first lady Mamie Eisenhower in the 1950’s.
Crowd Pleaser: This timeless recipe is easy to make and is always a crowd-pleaser! The sweet marshmallow fluff adds the best flavor and texture everyone loves.
Great Gift: This fudge is easy to make which makes it a great neighbor gift during the holidays. If you have friends who are allergic to nuts, you can make my Grinch fudge, eggnog fudge, or chocolate peppermint fudge instead.

What’s in Million Dollar Fudge?

Million Dollar Fudge has the best flavor and texture. The chocolate is rich and creamy with the perfect amount of sweetness. And the nuts add a delicious crunch. For exact measurements, scroll to the bottom of the post.

Granulated Sugar: For perfectly sweet fudge!
Unsalted Butter: Adds a smooth and creamy texture while enhancing the overall flavor.
Salt: Balances the sweetness.
Evaporated Milk: This helps dissolve the sugar and creates a velvety consistency.
Chocolate Chips: Semi-sweet chocolate chips provide a chocolaty flavor and a smooth texture.
German Baking Chocolate: This is what really elevates the fudge with an extra rich chocolate taste.
Marshmallow Fluff: Contributes to the creamy, melt-in-your-mouth texture.
Nuts: Chopped pecans or walnuts are mixed in for a satisfying crunch and nutty flavor.

Let’s Make Million Dollar Fudge!

This million dollar fudge recipe is super easy to whip up. Just make sure you give yourself enough time for it to set up properly—my recommendation is at least 2 hours.

Prep: Line a 9 x 13 x 2-inch pan with parchment paper, leaving a 1-inch overhang on either side. Either butter or spray lightly with pan spray. Add the sugar, butter, salt, and evaporated milk to a large saucepan, then heat over medium-low heat. Stir until the sugar fully dissolves.
Boil: Increase the heat to medium and bring the sugar mixture to a rolling boil. Stir as needed to ensure it does not boil over. Boil for 6-8 minutes.
Add: Meanwhile, add the chocolate chips, German baking chocolate, marshmallow cream, and nuts to a large bowl. Set aside.
Combine: Once the sugar mixture is done boiling, then you can pour it into the bowl with the chocolate mixture.
Stir: Stir until all of the chocolate has melted and the marshmallow fluff is no longer leaving white streaks in the fudge.
Let Set: Add the fudge to the prepared pan and smooth over the top. You will want to do this right away after everything is combined, as the fudge begins to set up quickly. Set aside and let the fudge sit for at least 2 hours before removing it from the pan and slicing it into pieces. I was able to get about 48 pieces of million dollar fudge.

Overhead shot of the sugar, butter, salt, and evaporated milk in a saucepan.

Million Dollar Fudge Tips and Variations

Mamie Eisenhower’s fudge is simple to make yet tastes divine! Here are a few tips to ensure it turns out perfectly creamy and nutty!

Type of Chocolate: German baking chocolate is a signature ingredient of million dollar fudge. If you can’t find it, you can use semi-sweet or milk chocolate. German chocolate lands somewhere between. It is dark chocolate but has a higher sugar content than semisweet chocolate. Some of the German brands you could use are Milka, Ritter Sport, or Lindt.
Nuts: You can use any nuts in place of the pecans. Some ideas would be walnuts, almonds, or even cashews. You can omit the nuts completely if you don’t care for them or have an allergy. You could even use shredded coconut or mini marshmallows.
Toasting the Nuts: You can toast your nuts before using them in the fudge, and you can reserve some on the side to sprinkle on top if you would like! Toast them in the oven at 350 degrees Fahrenheit for about 7 minutes, stirring once or twice to prevent them from burning. You can chop them up or leave them in larger pieces if you prefer.
Cooking Temp: If you have a candy thermometer, the sugar mixture needs to be cooked to just about 235 degrees Fahrenheit for the fudge to properly set up. This can take 5-8 minutes of cooking once the mixture has come to a rolling boil.
Origin of Recipe: This million dollar fudge gained popularity in the 1950s when Mamie Eisenhower, the wife of President Dwight D. Eisenhower, had the recipe printed in several newspapers throughout the United States.

Overhead shot of the brick of fudge cut into pieces with some turned on their side.

Storing Fudge

Fudge is the perfect make ahead treat because it stays fresh for so long! Here’s how to store it properly:

At Room Temp: You can store the fudge at room temperature in an airtight container for up to 2 weeks.
Refrigerator: You can keep it in the fridge for up to a month.
Freezer: Freeze the fudge in an airtight container with layers of parchment paper between the fudge if you choose to stack it. You can freeze it for up to 3 months. Let it sit at room temperature for an hour or so until thawed before enjoying.

Close up shot of million dollar fudge stacked with a bite taken out of one.

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Line a 9 x 13 x 2-inch pan with parchment paper leaving a 1-inch overhang on either side, and either butter or spray lightly with pan spray. You may forego the parchment paper, but it does help the fudge lift out of the pan more easily once it has fully set up.
Add the sugar, butter, salt, and evaporated milk to a large saucepan and heat over medium-low heat, stirring until the sugar fully dissolves.
Increase the heat to medium and bring the sugar mixture to a rolling boil, stirring as needed to ensure it does not boil over. Boil for 6-8 minutes.
Meanwhile, add the chocolate chips, German chocolate, marshmallow fluff, and nuts to a large bowl. Set aside.
Once the sugar mixture is done boiling, pour it into the bowl with the chocolate mixture.
Stir until all of the chocolate has melted, and the marshmallow fluff is no longer leaving white streaks in the fudge.
Add the fudge to the prepared pan and smooth over the top. You will want to do this right away after everything is combined, as the fudge begins to set up quickly. Set aside and let the fudge sit for at least 2 hours before removing it from the pan and slicing it into pieces. I was able to get about 48 pieces.

Calories: 211kcalCarbohydrates: 32gProtein: 1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 4mgSodium: 9mgPotassium: 81mgFiber: 1gSugar: 28gVitamin A: 38IUVitamin C: 0.2mgCalcium: 26mgIron: 1mg