- 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 (12 ounces) semisweet chocolate chips
- 2 ounces unsweetened chocolate, chopped
- 1 teaspoon vanilla extract
- Decorating icing and sprinkles, optional
- Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.
- In a large heavy saucepan, combine the sugar, milk and remaining 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, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired. Yield: 3 pounds (117 pieces).
Reviews for Mackinac Fudge
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"My first time making fudge - GREAT recipe! This is a no-brainer if you follow the instructions"
"Use a recipe that indicates the temperature needed during cooking, before adding marshmallows. Evidently mine was too hot when I added the chocolate because the chocolate broke and the fudge was ruined."
"it is truly Mackinac fudge! I used dark chocolate instead of semi-sweet - It is awesome!!"
"small and delishious! what could be more than that!"
"This is the best recipe for fudge I have ever tried! Came out smooth with absolutely NO grains! Thanks!"