Mackinac Island Peanut Butter Fudge Recipes

BEST MACKINAC ISLAND FUDGE RECIPE

Best Mackinac Island Fudge Recipe image

The Best Mackinac Island Fudge Recipe is dedicated to all sweet tooth and chocolate lovers

Provided by 100krecipes

Time 45m

Number Of Ingredients 8

Ingredients

8 tablespoons unsalted butter
½ cup milk
½ cup granulated white sugar
½ cup brown sugar, firmly packed
Pinch of salt
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 cups confectioners' sugar

Steps:

Combine butter, both types of sugar, milk, salt in a saucepan and bring to a boil. Cook for 6 minutes on low heat, stirring constantly.
Cool mixture slightly, add vanilla, cocoa, and confectionery sugar. Mix thoroughly until smooth.
Pour the fudge onto a baking sheet (or silicone mat) and cool. Form a log, wrap in plastic wrap and refrigerate for half an hour.

MACKINAC ISLAND PEANUT BUTTER FUDGE

Mackinac Island Peanut Butter Fudge image

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 45m

Yield 64 pieces, 64 serving(s)

Number Of Ingredients 8

Ingredients

3 cups sugar
1 cup condensed milk
1/2 cup water
3 ounces unsweetened baking chocolate
5 tablespoons peanut butter
1 teaspoon vanilla
1/2 cup peanuts (optional)
2 dashes salt

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.

Nutrition Facts : Calories 66, Fat 1.8, SaturatedFat 0.8, Cholesterol 1.6, Sodium 17, Carbohydrate 12.6, Fiber 0.3, Sugar 12.1, Protein 0.9

MACKINAC ISLAND BUTTER PECAN FUDGE

Mackinac Island Butter Pecan Fudge image

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 2 pounds, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups sugar
1 cup milk
1 tablespoon flour
4 tablespoons cocoa
1 tablespoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans

Steps:

Mix sugar, syrup, cocoa, flour, and milk.
Boil to soft ball.
Add butter and vanilla.
Cool and beat.
Add Pecans.
Pour on greased dish
Cut into squares.

Nutrition Facts : Calories 237, Fat 9.4, SaturatedFat 2.2, Cholesterol 7.9, Sodium 24.8, Carbohydrate 38.5, Fiber 1.2, Sugar 34.2, Protein 1.9

MACKINAC ISLAND FUDGE RECIPE - (4.3/5)

Mackinac Island Fudge Recipe - (4.3/5) image

Provided by cooksalot

Number Of Ingredients 9

Ingredients

1/2 cup TruMoo milk
1/2 cup Land O Lakes butter
1/2 cup firmly packed Domino brown sugar
1/2 cup granulated sugar
1/8 teaspoon Morton salt
1 teaspoon McCormick vanilla extract
2 cups confectioners' sugar
1/2 Cup Hershey cocoa
1/2 cup Fisher nuts (optional)

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

MACKINAC ISLAND CHOCOLATE BUTTER PECAN FUDGE

Mackinac Island Chocolate Butter Pecan Fudge image

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 3 pounds, 18 serving(s)

Number Of Ingredients 7

Ingredients

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces semi-sweet chocolate chips
7 ounces marshmallow creme
1 cup pecans
1 teaspoon vanilla

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.

Nutrition Facts : Calories 380, Fat 18.4, SaturatedFat 9, Cholesterol 23, Sodium 75.8, Carbohydrate 56.3, Fiber 1.7, Sugar 49.4, Protein 2.2

PEANUT BUTTER FANTASY FUDGE

Peanut Butter Fantasy Fudge image

Kraft® marshmallow creme is the secret ingredient. It's whipped and light. Along with the peanut butter it makes this traditional favorite extra fancy and so easy! (Our family has been making this recipe for peanut butter fantasy fudge around Christmas for as long as I can remember. It's a great gift to friends and acquaintances! We all absolutely love it! Hope you will too!)

Provided by NICATIE

Categories Desserts Candy Recipes Fudge Recipes Peanut Butter

Time 1h30m

Yield 24

Number Of Ingredients 7

Ingredients

3 cups white sugar, divided
¾ cup margarine, divided
⅔ cup evaporated milk, divided
6 ounces semisweet chocolate pieces
1 (7 ounce) jar marshmallow creme (such as Kraft Jet-Puffed), divided
1 teaspoon vanilla extract, divided
½ cup creamy peanut butter

Steps:

Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat, stirring constantly to prevent scorching, for 4 minutes.
Remove from heat; stir in chocolate pieces until melted. Add 1/2 jar of marshmallow creme and 1/2 teaspoon vanilla extract; beat until well blended. Pour into a greased 9x13-inch baking pan.
Repeat process with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer.
Let cool at room temperature until set; cut into squares.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.3 g, Cholesterol 2 mg, Fat 11.1 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 104.4 mg, Sugar 33.6 g

MACKINAC FUDGE

Mackinac Fudge image

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

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 pounds (117 pieces).

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 18mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

MACKINAC ISLAND FUDGE

Mackinac Island Fudge image

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

Ingredients

1/2 cup milk
1/2 cup butter, not margarine
1/2 cup brown sugar
1/2 cup white sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 cups powdered sugar
1/2 cup chopped nuts

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 STYLE FUDGE

Mackinac Island Style Fudge image

Ah Mackinac Island, a Michigan tourism paradise known for its horse-drawn carriages, lilacs, the Grand Hotel [scene of the movie "Somewhere In Time"] and, oh yes, fudge. Wander through the streets and about every 3rd or 4th shop you pass will be a fudge shop, and you'll usually be able to watch the freshly boiled up fudge being spread and cooled on a marble slab. It's strangely addicting watching this process, and if you hang around awhile you'll get a sample eventually. This recipe purports to be an authentic version, though no particular fudge shop was mentioned as owning the recipe. The initial recipe is for a vanilla fudge. Chocolate fudge and peanut butter fudge variations follow, so read through the entire recipe if you want to make either of those flavors.

Provided by ReeLani

Categories Candy

Time 20m

Yield 1 pound

Number Of Ingredients 8

Ingredients

1/2 cup milk
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup nuts (optional)

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.

Nutrition Facts : Calories 2642.6, Fat 96.5, SaturatedFat 61.1, Cholesterol 261.1, Sodium 1197.8, Carbohydrate 453.6, Sugar 441.9, Protein 5.1

WORLD'S BEST PEANUT BUTTER FUDGE

World's Best Peanut Butter Fudge image

A friend shared this recipe with me, and it is by far the best fudge recipe I've ever tried. This fudge is too good to only make at Christmas!

Provided by Debby

Categories Desserts Candy Recipes Fudge Recipes Peanut Butter

Time 1h25m

Yield 60

Number Of Ingredients 6

Ingredients

4 cups white sugar
1 cup milk
½ cup butter
1 (7 ounce) jar marshmallow creme
12 ounces peanut butter
⅔ cup all-purpose flour

Steps:

Grease a 9x13 inch baking dish, set aside.
In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 18.3 g, Cholesterol 4.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 40.9 mg, Sugar 15.6 g

MACKINAC ISLAND MAPLE WALNUT FUDGE

Mackinac Island Maple Walnut Fudge image

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

Ingredients

1 tablespoon flour
1 cup granulated sugar
2 cups maple syrup
1/2 cup corn syrup
1/2 cup milk or 1/2 cup cream
1 tablespoon butter
1/3 cup walnuts

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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