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Prep 40 mins
Cook 30 mins
One of my favorite places to visit every summer is Mackinac Island. Two of my favorite things to do while on the island is ride my bike around the perimeter of the island and then walk through town going in and out of all of the fudge shops looking for free samples. I'm so happy I found this recipe so I can make my own fudge between visits up north. I bought this recipe booklet called Mackinac Fudge Recipes for my cookbook swap partner. I hope she doesn't mind me posting a few of the recipes here on Zaar.
- 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.
I made this for my professors as a holiday gift along with some frosted maple cookies. The fudge turned out beautifully -- the color is a soft caramel, and the flavor is great. The fudge is a just a little grainy, even though I watched the temperature like a hawk and stirred it regularly. I would have liked something just a little creamier, but overall this is a great recipe. I added the nuts about 5 minutes after the butter, after the fudge had begun to cool. This hardened and set perfectly -- within 30 minutes it was ready to cut and package. Lovely!
Have had this recipe in my 'to make' file for a while now & was finally able to tag it in a game! ABSOLUTELY GREAT TASTING FUDGE, & it should go without saying that you should always us a pure maple syrup in recipes like this! Definitely a keeper recipe! [Tagged, made & reviewed in the Zaar Chef Alphabet Soup Game]