Mackinac Island Fudge
photo by Sharon J.
- Ready In:
- 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.
First I made the base vanilla fudge recipe. I used dark brown sugar. The initial melt was done on low, then I turned up the heat, beginning my 6 minute timer at the first sign of boil, which get more vigorous as time goes on. Stir constantly, scraping the bottom, keep the sugars from burning. I sifted the powdered sugar, which helps the mixer beaters make quick work of incorporation, maybe 5 min, the last few on high to incorporate air to make the fudge light. My last batch I added 1 tsp of mint extract and sprinkled a crushed candy cane on top. A buttered parchment paper boat helps remove the fudge from the pan before cutting.
I made the recipe but forgot to omit the powdered sugar to add after cooking. I mixed it all together and cooked it to a soft ball or 240 degrees F for fudge. The recipe didn’t say anything about cocoa powder. When the temperature hit 240 I removed it from the heat and added the vanilla then poured into a greased pan. It’s now somewhat firm and resembles soft caramel.