Thursday, December 6, 2012

Mackinac Island Fudge

I used this recipe for the first time this week and took some to the Advent supper at church, where it made me several new friends.  I got it from the latest (Dec/Jan) issue of Taste of Home, and in a couple of months it will likely be available on their website, but for now it's members-only there.  But I'm going to share it here because so many people have asked for it, and so I'll just change the wording to make it my own and not infringe on their copyrights :-)

When I was a kid, we lived in Michigan, and one of our favorite places to go as a family was Mackinac Island.  We only went there a handful of times, as it's waaaaaaaaaaaaaaaaaaaaaaay up north, hours and hours from where we lived, but we loved it a great deal.  Mackinac Island doesn't allow motorized vehicles, and it has a bunch of nifty historical stuff to do -- check out the link above or Google for more info.  One of my mom's favorite movies, Somewhere in Time (1980) was filmed at the Grand Hotel there.  But anyway, one of the best things about Mackinac Island is the wonderful, creamy, ultra-chocolatey fudge they make there.  You can buy that fudge  in a few Kilwin's stores around the country, or online... or you can make some yourself!  This isn't precisely the same, but it's the best approximation I've ever made, for sure.

Mackinac Island Fudge


1 cup plus 2 tsp butter -- divided
4 cups sugar
1 cup 2% milk
25 large marshmallows
1 pkg (11 oz) milk chocolate chips
1 pkg (12 oz) semisweet chocolate chips
2 oz unsweetened chocolate -- chopped
1 tsp vanilla extract


Line a 13"x9" baking pan with foil; use the 2 tsp of butter to grease the foil -- you may want someone to hold the foil in place around the edges while you do this.

Put marshmallows in a large bowl.

Combine sugar, milk, and 1 cup of butter in a large saucepan.  Bring to a rapid boil over medium heat, stirring constantly.  Boil gently for 2 minutes without stirring.  Remove from heat.  Pour over marshmallows, and stir until they are melted.  Then stir in all the chocolate until it's melted too.  Stir in the vanilla extract.  Immediately pour into the foil-lined pan and spread to the edges.  Let cool for 1 hour on the counter.

Score the fudge into 1-inch squares.  Cover and refrigerate for 3 hours or until firm.  Use the foil to lift the fudge out of the pan and place on a cutting board.  Cut fudge along scored lines.  Store in the fridge in an airtight container between layers of waxed paper.

Note:  This makes a LOT of fudge!  About 100 pieces, to be honest.  So it's great for sharing, taking to a potluck, etc.  Also, my batch was much better after it sat in the fridge overnight, so if it seems a little too sweet when you're cutting it (cuz you know you're gonna taste it), don't despair!

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