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Mackinac Fudge

When I got married, a woman at my parents’ church gave me this version of a popular Michigan treat. I sometimes pipe a bit of frosting onto each piece for decoration during the holidays. —Kristen Ekhoff, Akron, Indiana
  • Total Time
    Prep: 5 min. Cook: 25 min. + chilling
  • Makes
    3 pounds (117 pieces)

Ingredients

  • 2 teaspoons plus 1 cup butter, divided
  • 4 cups sugar
  • 1 cup 2% milk
  • 25 large marshmallows
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 cups semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 1 teaspoon vanilla extract
  • Decorating icing and sprinkles, optional

Directions

  • Line a 13x9-in. pan with foil; grease the foil with 2 teaspoons butter.
  • In a large heavy saucepan, combine the sugar, milk and remaining 1 cup butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
  • Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
  • Score into 1-in. squares. Refrigerate, covered, until firm, about 3 hours. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired.
Nutrition Facts
1 piece: 79 calories, 4g fat (2g saturated fat), 5mg cholesterol, 18mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 1g protein.

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