Mamie Eisenhower’s Fudge - Page 2

1. Line a 9” x 13” pan with foil and grease it using 1 tablespoon of butter. Place candy bars, chocolate chips, marshmallow creme, and walnuts in a large heatproof bowl.
2. In a saucepan, combine the milk, sugar, and remaining butter. Heat over medium-low, stirring frequently, and bring to a boil for 4 minutes.

Carefully pour the hot milk mixture over the ingredients in the bowl. Stir until fully combined.
Transfer the mixture into the prepared pan, using the back of a spoon to level it out. Cover and refrigerate for at least 2 hours or until firm.
Once set, lift the fudge out of the pan using the foil edges. Cut into 1” squares and store in an airtight container in the refrigerator for up to 3 weeks.