Mackinac Island Maple Walnut Fudge Food
MACKINAC ISLAND FUDGE
This is the authentic recipe. I've had this for years. My grandkids love it. Its very easy to make.
Provided by Judy81350
Categories Candy
Time 16m
Yield 1 pound
Number Of Ingredients 8
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.
Nutrition Facts : Calories 3049.5, Fat 131.8, SaturatedFat 65.8, Cholesterol 261.1, Sodium 1656.1, Carbohydrate 471, Fiber 6.2, Sugar 445, Protein 16.9
MACKINAC ISLAND MAPLE WALNUT FUDGE
One of my favorite places to visit every summer is Mackinac Island. Two of my favorite things to do while on the island is ride my bike around the perimeter of the island and then walk through town going in and out of all of the fudge shops looking for free samples. I'm so happy I found this recipe so I can make my own fudge between visits up north. I bought this recipe booklet called Mackinac Fudge Recipes for my cookbook swap partner. I hope she doesn't mind me posting a few of the recipes here on Zaar.
Provided by QueenBee49444
Categories Candy
Time 1h10m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour and sugar in a saucepan.
- Add maple syrup, corn syrup and milk.
- Cook over low heat, stirring occasionally to soft ball stage (232-236 degrees).
- Remove from heat and drop butter on top.
- Cool to lukewarm;.
- beat until glossy look begins to leave.
- Pour quickly into butter pan.
Nutrition Facts : Calories 558.9, Fat 7.1, SaturatedFat 2.1, Cholesterol 7.9, Sodium 33.9, Carbohydrate 127.8, Fiber 0.5, Sugar 104.2, Protein 1.8
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- In a medium saucepan, combine the maple syrup, sugar, cream and salt. Bring to a boil over medium-high heat, stirring constantly. Once you are at boiling point, clip a candy thermometer on the side of the pan and cook 7 to 8 minutes until the temperature reaches 238 degrees.
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