Mackinac Island Fudge Recipe 435

Steps:

• 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.

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.

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.

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.

Steps:

• Butter 8 inch square baking dish.
• In a saucepan, melt together milk, water and chocolate.
• Stir in sugar and salt.
• Over moderate heat, bring to soft ball, about 234 degrees F. on a candy thermometer, stirring frequently. Keep bottom of pan free of lumps.
• Remove pan from heat.
• Add peanut butter, vanilla and nuts.
• DO NOT stir.
• When mixture cools to 150 degrees F, stir until it loses its sheen.
• Turn rapidly into buttered dish.
• When firm, cut into 1-inch squares.

Steps:

• Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan. Cook at medium heat until boiling. Boil exactly 6 minutes, stirring constantly. Remove from heat and add vanilla extract,cocoa and confectioners' sugar. Beat with mixer until smooth and thick. Add nuts, if desired. Pour into a buttered pan and freeze 20 minutes. Cut into pieces. Makes approximately 1 pound of fudge. Peanut Butter Mackinac Island Fudge Reduce butter to 1/4 cup and add 1/2 cup peanut butter Great Hint: If you want to make "authentic" Michigan fudge, when the fudge has cooled somewhat,( find that marble cheese server your sister in law gave you years back and never used) and spoon the mixture on it and make a log! Then chill of

Steps:

• Combine sugar, butter and milk in a heavy 2 1/2 quart saucepan;.
• bring to full rolling boil, stirring constantly.
• Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
• Remove from heat;.
• stir in chips until melted.
• Add marshmallow creme, nuts and vanilla;.
• beat until well blended.
• Pour into greased 9 inch x 13 inch pan.
• Cool at room temperature,.
• cut into squares.