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Mackinac Island Fudge

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We recently had a wonderful vacation on Mackinac Island. One of the highlights of our trip was Joann's Fudge of Mackinac Island. I found the recipe on the internet which I posted below.
Are there any secrets to reproducing this fudge here in Texas?
• Do you use evaporated milk, half and half, etc?
• What brand of cocoa should I use for the Chocolate Mackinac Island Fudge?
Thanks for any suggestions and a wonderful vacation. We will be back.

Mackinac Island Fudge
Makes approximately 1 pound of fudge.

Ingredients:

• ½ cup milk
• ½ cup butter
• ½ cup firmly packed brown sugar
• ½ cup granulated sugar
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• ½ cup nuts (optional)

Method: Vanilla Mackinac Island Fudge

1. Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan.
2. Cook at medium heat until boiling.
3. Boil exactly 6 minutes, stirring constantly.
4. Remove from heat and add vanilla extract and confectioners’ sugar.
5. Beat with mixer until smooth and thick.
6. Add nuts, if desired.
7. Pour into a buttered pan and freeze 20 minutes.
8. Cut into pieces.

Method: Peanut Butter Mackinac Island Fudge
• Reduce butter to ¼ cup and add ½ cup peanut butter.

Method: Chocolate Mackinac Island Fudge
• Use basic recipe, adding ½ cup cocoa with the confectioners’ sugar.

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  1. The secret is not in the cooking....but the cooling.

    http://www.exploratorium.edu/cooking/...

    1 Reply
    1. re: JanPrimus

      Thanks Jan. I hope by using the techniques you and exploraturium present I can avoid the "grainy candy" texture so common in homemade fudge.
      Frank