Having already established my feelings about chocolate in this venue, I won’t restate them other than to add an important point I neglected to make at the time: I am a bipartisan chocolate lover. When it comes to chocolate, I suffer no compunctions about crossing the aisle. Indeed, I so appreciate the essential characteristics of milk as well as dark chocolate, that I sometimes combine both in a baking recipe. Perhaps it’s best not to tell anyone. Especially Fox News.

Today’s recipe is vintage—so old that I suspect it’s in the public domain. I saved this recipe for “Mamie Eisenhower’s Million Dollar Fudge” ages ago, and I have the yellowing newspaper clipping to prove it. (I hope that the estate of Mamie Eisenhower does not sue me for copyright infringement. If they do, I’ll offer to settle the case by shipping the Eisenhower descendents batches of their matriarch’s incredibly decadent fudge.) Christmas might be over, but you can still sneak this in before your New Year’s resolution has you abstaining from sweets. You’re welcome.

Mamie Eisenhower’s Million Dollar Fudge

—Makes about 2 pounds

4 and 1/2 cups sugar
Pinch of salt
2 tablespoons butter
1 12-ounce can evaporated milk
1 12-ounce package semi-sweet chocolate chips (My preference is for Ghirardelli‘s)
3 4-ounce packages German sweet chocolate (I used Baker’s brand)
2 7-ounce jars marshmallow cream
2 cups chopped nuts (I had pecans in the freezer so that’s what I used for this recipe)

Boil the sugar, salt, butter and milk in a large, heavy saucepan for 6 minutes.

Put the chocolate chips, German chocolate, marshmallow cream and nuts in a large bowl (I used the bowl of my KitchenAid mixer.) Very carefully, pour the boiling syrup on top and beat until chocolate is completely melted. Pour into a greased 9-by 13-inch pan. Let stand a few hours before cutting. Store in an airtight tin. (I find that the fudge keeps best if I leave it in the pan—covered with foil and kept in the refrigerator—and simply cut into squares what I need for serving or gifting.) Even if I do store it in a tin, it’s best to keep this refrigerated.