Mamie & Mom’s Fudge

I grew up eating this delicious fudge thinking it was my Mom’s recipe. It was but she clipped the recipe from The Los Angeles Times newspaper when Mamie Eisenhower was First Lady in the 1950’s. This recipe was also known as Million Dollar Fudge. It really tastes like a million dollars. It’s the creamiest dreamiest fudge recipe you have ever tasted. Easy to make, no candy thermometer needed. You will fall in love with this delicious fudge. My kids and family love this recipe.

Ingredients:

12 ounces semisweet chocolate chips

12 ounces German’s sweet chocolate, broken into small pieces, that’s 3 boxes of Bakers German Sweet Chocolate

16 ounces marshmallow cream (that’s one large jar and 2 ounces of the smaller jar)

4 1/2 cups sugar

pinch of salt

2 tablespoons butter

1 1/2 cups (12 ounces) canned evaporated milk

2 cups coarsely chopped nuts, optional

In a large bowl, add chocolate chips, 12 ounces of Bakers German Sweet Chocolate, marshmallow cream (fluff) and nuts. Set aside.

Butter the inside of a 13 x 9″ pan.

In a heavy pan, pour in sugar, salt, add butter and evaporated milk. Over medium heat, bring to a boil. Once the sugar mixture is a hard boil, continue to boil for 6 minutes, stirring continuously. Remove from heat and pour syrup over chocolate and marshmallow mixture. Stir until thoroughly combined. Pour into buttered 13 x 9″ pan. Cool until room temperature. Cut into small squares and store in an airtight container. This fudge is great room temperature or stored in the refrigerator. I have made this recipe every year since 1978. Enjoy!

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Peppermint Pound Cake

I have lost count how many Peppermint Pound Cakes I have baked in over 30 years. I have lost count. This cake is moist, and light on the peppermint flavor. It’s not overpowering at all. I have made these and given them to family and friends as gifts and now they expect them. I hope you enjoy this cake as much friends, family and I do. Happy Baking!

Ingredients:

1 box yellow cake mix, Duncan Hines preferred

1 small box of vanilla instant pudding

1 cup water

1/3 cup oil, I used vegetable

4 eggs

1 teaspoon peppermint extract, not mint, there is a difference

One recipe makes 2 large loaf pans.

Preheat oven to 350 degrees. Grease and flour your bundt pan or loaf pans*. I used Bakers Joy.

Whisk cake and pudding mixes. Add water and oil and combine. Put the eggs in one at a time and mix well. Add peppermint extract. Pour into prepared pan(s). If you are baking in a bundt pan, bake 45-55 minutes or until toothpick comes out clean. Loaf pans will bake quicker and the mini loaf pans will bake in 20 minutes or so. Cool bundt pan about 20 minutes and remove to finish cooling. Do not glaze until cake is completely cooled.

**Peppermint Glaze:

1 cup powdered sugar

2-3 Tablespoons milk

1/2 teaspoon peppermint extract

Peppermint Candy Canes, I like the green and red stripe, crushed

Mix together and pour over poundcake(s). Add crushed candy canes.

*This is a wonderful poundcake that makes excellent gifts. You can usually 6-8 mini loaf pans or 2 good size loaf pans. After glaze is set, wrap in plastic wrap and deliver to your friends and family

**Additional glaze may be needed for individual pound cakes.