Mackinac Island Fudge My Version Recipes

MACKINAC ISLAND STYLE FUDGE

Steps:

• Combine the milk, butter, brown sugar, granulated sugar and salt in a good sized heavy pan.
• Cook at medium heat until boiling; then boil for exactly 6 minutes, stirring.
• constantly.
• Remove from heat and add the vanilla extract and confectioners' sugar.
• Beat with a mixer until smooth and thick, and then add nuts (if desired).
• Pour into a buttered pan (perhaps 9" square) and freeze for 20 minutes.
• Once the fudge is firmed up, cut it into pieces of whatever size you choose.
• Peanut Butter Fudge:.
• Reduce the butter to 1/4 cup and add 1/2 cup of peanut butter.
• Chocolate Fudge.
• Mix 1/2 cup of unsweetened cocoa powder with the confectioners sugar before stirring into fudge.

BEST MACKINAC ISLAND FUDGE RECIPE

Steps:

• Combine butter, both types of sugar, milk, salt in a saucepan and bring to a boil. Cook for 6 minutes on low heat, stirring constantly.
• Cool mixture slightly, add vanilla, cocoa, and confectionery sugar. Mix thoroughly until smooth.
• Pour the fudge onto a baking sheet (or silicone mat) and cool. Form a log, wrap in plastic wrap and refrigerate for half an hour.

MACKINAC ISLAND OLD-FASHIONED CHOCOLATE FUDGE

Steps:

• Combine milk and chocolate in a medium size heavy saucepan;.
• cook over low heat until chocolate is melted.
• Add sugar, corn syrup and salt,.
• cook, stirring constantly, to boiling.
• Cook, without stirring to 234 degrees F. on a candy thermometer. (A teaspoon of syrup will form a soft ball when dropped into cold water).
• Remove from heat at once.
• Add vanilla and butter but do NOT stir in .
• Cool mixture in pan to 110 degrees F., or until lukewarm.
• Beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.).
• Spread in a buttered 8-inch x 8 inch x 2 inch pan.
• Let stand until set and cool.
• Cut into squares.

MACKINAC ISLAND MAPLE WALNUT FUDGE

Steps:

• Mix flour and sugar in a saucepan.
• Add maple syrup, corn syrup and milk.
• Cook over low heat, stirring occasionally to soft ball stage (232-236 degrees).
• Remove from heat and drop butter on top.
• Cool to lukewarm;.
• beat until glossy look begins to leave.
• Pour quickly into butter pan.

MACKINAC ISLAND FUDGE

Steps:

• Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring, constantly. Boil 6 mins., stirring constantly.
• Remove from heat; add vanilla and powdered sugar.
• Beat with mixer until smooth and thick; add nuts.
• Pour into buttered pan and freeze for 20 minutes Cut into pieces once set. Makes 1 pound.
• To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.