"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mackinac Fudge Recipe

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This recipe for Mackinac Fudge, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nick Smith
Added: Friday, September 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 cup Half & Half
2 1 oz squares unsweetened chocolate
2 tbsp. light corn syrup
1/2 tsp. salt
2 tbsp. butter
1 tsp. vanilla
1/2 cup chopped pecans (optional)

Directions:
Directions:
Combine sugar, half & half, chocolate, corn syrup and salt in 2 qt. saucepan. Stir constantly over medium heat until chocolate is melted and sugar dissolved. Cook until mixture reaches 235 F. Remove from heat. Add butter and cool mixture to 120 F without stirring. Butter a 9 x 5 x 3 inch loaf pan; set aside. Add vanilla to warm mixture and beat until mixture is no long glossy. Quickly stir in pecans. Spread mixture into pan. Cool until firm. Cut into 1 inch squares. Yield 45 - 1x1 inch squares.

Personal Notes:
Personal Notes:
This recipe was on a postcard purchased in Pentwater. Flavor is very good, but beating takes a long time and needs a team of people with strong arms. It would probably burn out a mixer.

 

 

 

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