This recipe was featured in The Washington Post Cookbook Readers' Favorite Recipes.
Over the years, Washington Post recipes often have provided a window into the social scene of the nation’s capital. First lady Mamie Eisenhower was invited to be the guest of honor at the Arlington Republican Women’s Club luncheon held Dec. 12, 1967, at the Washington Golf and Country Club. She could not attend, but she made arrangements to have a foil-wrapped square of this fudge for each luncheon guest. The headline on this recipe: “Fudge Party Was a Hit.”
- 4 1/2 Cup sugar
- Pinch salt
- 2 Tablespoon salted butter
- 12 Ounce canned evaporated milk
- 12 Ounce semisweet chocolate, broken into small pieces (may substitute morsels)
- 12 Ounce German sweet chocolate, broken into small pieces
- 1 Pint marshmallow cream
- 2 Cup chopped nuts
Line a 12 1/2- by 17 1/2-inch baking sheet with waxed or parchment paper.
Combine the sugar, salt, butter and evaporated milk in a medium saucepan over medium-high heat. Bring to a boil, stirring to form a smooth syrup, then remove from the heat.
Combine the semisweet chocolate, German sweet chocolate, marshmallow cream and nuts in a large heatproof bowl. Pour the just-boiled syrup over the ingredients in the bowl. Stir until the chocolate has melted and the ingredients are well incorporated. Pour into the pans, spreading the mixture evenly into the corners. Let stand for a few hours before cutting into pieces.
Store in an airtight container at room temperature.