There’s something about the holidays that makes us remember Mamie Eisenhower. She had a natural warmth and friendliness about her that felt as festive as the season.
But it wasn’t just the 26 decorated Christmas trees, the generous gifts she gave to the White House staff, or her signature touches of “Mamie pink” that made her mark on presidential Christmases. It was also the way she celebrated the kitchen—keeping it well-run, cheerful, and full of comfort.
Mamie’s Midwestern roots gave her a grounded, relatable approach to cooking, and she gravitated toward hearty, simple comfort dishes like pot roasts, beef stews, and other winter staples that filled the White House dining room during the season.
But one recipe more than any other has come to define her sweet, classic style and serve as a national nod to her legacy: her Million Dollar Fudge.
Mamie Eisenhower’s Million Dollar Fudge Recipe
If we could add one new confection to your traditional treats this year, it would be this one.
Mamie Eisenhower’s Million Dollar Fudge first gained fame during the holiday season of Eisenhower’s election year, 1953, when it appeared in the Christmas edition of Women’s Home Companion, one of the most popular women’s magazines of the day.
At the time, recipes from First Ladies were a big deal. They were seen as stylish, elegant, and patriotic—and this one was no exception. Like any good “Million Dollar” recipe, the name alone promises it’ll taste like a million bucks. But, better yet, it doesn’t cost anywhere near that to make.
Kelsey Hansen / Food Styling: Lauren McAnelly / Prop Styling: Natalie Ghazali
The recipe was such a hit that it was reprinted over and over throughout the ’50s and ’60s under names like “Mamie Eisenhower’s Fudge” or “Mamie’s Fudge.” People loved its rich chocolate flavor, hints of nutty texture, and the sweetness that was unapologetically indulgent and perfect for the sweet tooth of the 1950s. Plus, it was practically foolproof, which only made home cooks love it more.
It also used ingredients that, at the time, were becoming staples in American kitchens: chocolate morsels, marshmallow cream, and canned evaporated milk. And unlike other fudge recipes that require precision, thermometers, and even a bit of luck, Mamie’s version is far less fussy. A little stovetop cooking, a bit of stirring, and you’re done.
Even though we’ve shifted from clipping recipes out of magazines to saving them on screens with a tap of our fingers, the charm of Mamie’s fudge remains just as strong. It’s the kind of vintage treat that never goes out of style—one we crave holiday season after holiday season. Honestly, people seem to love it just as much in 2025 as they did in 1955.
“My mom made this when I was growing up, [and] I never forgot how it tasted,” one reviewer shared. “It’s so delicious, I prefer this fudge over any other fudge.”
Another reason it stays so popular? It’s perfect for gifting. Pack up a few squares in a cute food-safe box, tie it with a bow, and you have a thoughtful treat for neighbors, friends, or coworkers. Mamie kept a famously organized social schedule, so you can bet she had more than a few people on her holiday gift list.
How much of this fudge Mamie (or President Eisenhower) actually ate, we may never know. But the recipe itself carries a warmth and charm that will forever be tied to the First Lady and her legacy.
You can find Mamie Eisenhower’s Chocolate Fudge recipe on our sister brand Southern Living, and save it to your MyRecipes account to keep this delicious tradition going in your own kitchen.
Dining and Cooking