How to Make Mamie Eisenhower’s Million Dollar Fudge and Molasses Peanut Brittle

How to Make Mamie Eisenhower's Million Dollar Fudge and Molasses Peanut Brittle

The Molasses Peanut Brittle can be made using pecans or other nuts, if you prefer.

Mamie Eisenhower’s Million Dollar Fudge


  • 4 1/2 cups sugar
  • pinch salt
  • 2 tbsp butter
  • 1 (12-oz) can evaporated milk
  • 2 cups coarsely chopped pecans
  • 1 pint marshmallow cream
  • 12-oz semi-sweet chocolate
  • 12-oz German Sweet chocolate


In a heavy saucepan over medium heat, bring the sugar, salt, butter, and evaporated milk to a boil. Boil the mixture for 6 minutes. Meanwhile, place the pecans, marshmallow cream and chocolates in a large bowl. Pour the boiled syrup mixture over the chocolate mixture. Beat until the chocolate is all melted. Spray a 15 1/2-inch x 10 1/2-inch jelly roll pan with a nonstick cooking spray. Pour the fudge into the pan. Let the fudge set at room temperature before cutting into 1-inch squares. You can put in the refrigerator to speed up the cooling process, if desired. Makes about 4 pounds.

Molasses Peanut Brittle


  • 2 cups sugar
  • 2/3 cup water
  • 1/4 tsp cream of tartar
  • 2 tbsp molasses
  • 1/2 tsp salt
  • 2 tbsp cream
  • 1/2 tsp baking soda
  • 1 cup shelled raw peanuts


Combine sugar, water, and cream of tartar in a heavy saucepan. Place over low heat and stir until sugar is dissolved; cook without stirring to 280 degrees (brittle). Wipe down crystals from side of pan with a damp cloth wrapped around the tines of a fork. Add molasses, salt, and cream. Cook slowly to 290 degrees, stirring slowly but constantly. Remove from stove. Quickly stir in soda and peanuts (be sure soda is free of lumps). Pour onto an oiled surface–a shallow pan or marble slab–in a very thin layer. When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet. When cool, break into medium-sized pieces. Makes about one pound.


The Author:

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at

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