Best 11 Mackinac Island Chocolate Butter Pecan Fudge Recipes

MACKINAC ISLAND BUTTER PECAN FUDGE

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.

MACKINAC FUDGE

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.

MACKINAC ISLAND FUDGE

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.

MACKINAC ISLAND STYLE FUDGE

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.

BEST MACKINAC ISLAND FUDGE RECIPE

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 CHOCOLATE BUTTER PECAN FUDGE

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.

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

MACKINAC ISLAND PEANUT BUTTER FUDGE

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.

BUTTER PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

CHOCOLATE BUTTER FUDGE

Steps:

• If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge) and sprinkling them with brown sugar - cook them over medium heat until brown. Allow them to cool on wax paper while you make the fudge.
• Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep.
• Grease an 8x8 pan.
• In large pot, put butter, cream, sugar, salt, and ground chocolate and over medium heat stirring frequently until boiling lightly.
• Reduce heat slightly - just enough to keep a low boil - and continue boiling for 5 minutes stirring constantly.
• After 5 minutes, remove from heat and stir in vanilla then powdered sugar (a little at a time).
• Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great).
• Add pecans and pour into 8x8 pan.
• Cool for 30 min or until set (put it in the fridge for faster setting.
• Slice and enjoy :).
• A fun modification to the recipe is to prepare it without the pecans, allow it to set until soft, then roll into one inch balls, put them in the freezer until hard (about 30 min), and then roll them in melted white, milk or dark chocolate chips. Then allow them to set (the fridge can speed that up). The white chocolate set the best. See the picture above.

MACKINAC ISLAND OLD-FASHIONED CHOCOLATE 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.