Recipe: Mackinac Island Fudge

by Cate on January 26, 2012

Sequins make it better
Yesterday threw a few challenges my way.  In fact, I think I may have gotten more than my fair share.  Did you accidentally send me yours?

Mystic texted me “How are YOU?”

And my answer was loud and clear.  “I am just a little spent, and more than ready to pull the plug on today.”

A challenging afternoon led way to a restless night and little sleep, and getting the kids ready this morning, I was seriously dragging.  I knew some of the challenges would be spilling over today, so I put on a little sparkle.  Because despite the doom and gloom of the wet, rainy weather, and despite the muck of the day ahead, sequined shoes surely make everything better, right?

A very observant friend caught me taking a picture of my shoes on her way home tonight.
Caught

Yesterday, three of our town’s finest were leaving our home.  (We are all fine, swear.)  One of them paused at our front door when he saw one of our hanging prints.
Final Words

“Wow, that’s great!”

Oh, thank you.  He called one of his partners back inside to show him.

He asked me where I got it and although I could have directed him to the Etsy shop, I had a feeling that interest in an artisan marketplace wasn’t going to happen.

“Why don’t you take a picture of it?” his partner suggested.

He looked at me. “Do you mind?”

No, of course not.  Please.

He grabbed his cell phone and snapped a quick shot of it.

“That’s really awesome.  So motivating.”

Thank you.  I thought it was the perfect thing to see right before we head out the door in the morning.

He nodded.  Smiling big.  And it’s now his screensaver.

This morning as I left the house with the kids, grabbing exactly 46 things I needed during the day, I gave the print a quick glance.

Sometimes that really IS all you need to quickly get you out of your funk.  A glance at one of my favorite prints as we start our day.  Some sequined shoes to finish off your outfit.  An inspirational quote (and if you follow me on Twitter, you know I love a lot of them).  Twisting your daughter’s hair into a new, funky hairstyle.  Mashed potatoes and gravy for lunch (xoxo to the friend who needed that).  Or a small piece of chocolate mid-day.

But let’s be honest.  Sometimes your trials can’t be cured by a motivational quote or a piece of indulgent sea salt flavored chocolate from Lindt.  But I am all for the days when it can.

It was a day that called for chocolate.  For the office and the five kids (!) I have under my care tonight, it’s giant chocolate chip cookies.  For Mystic (and leftovers for the office), it’s another round of fudge.  Once I get on the kick of a new food, I want to find the best recipe possible for it.  And then I move on.  Well, most of the time I do.  Recently, I shared the Three Minute Three Ingredient Fudge.  Delicious stuff and totally worth making.  Especially if you like fudge.  Or mint.  And definitely if you like both combined.  But then last night, I came across this recipe for Mackinac Island Fudge.
Mackinac Island Fudge

Let me preface the recipe by saying this.

I am super picky about fudge.

And about sweets in general.

There are only a few kinds of fudge I like.

And even fewer that I’ll make.

And chocolate is not any of them.

In fact, in nearly seven years of writing here, there are only a handful of fudge recipes that I have made more than once.  Butter PecanPeanut Butter.  That’s it.

But I tasted some of this Mackinac Island Fudge yesterday.

You know, quality control and all that.

I mean, I don’t want to poison my kids.

Or Mystic.

And omg, is it ever good.

Make it if you like fudge.

And especially if you like chocolate fudge.

And if you like chocolate fudge and had a challenge-filled day or two.

Or just because you feel like indulging.

Or need to fill that 20% margin for error.

Find your reason and make it.

Mackinac Island Fudge
Recipe courtesy of Group Recipes

Ingredients

  • 1/2 cup milk
  • 1/2 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 1/2 cup cocoa
  • 1/2 cup nuts (optional) (I skipped)

Directions

  • 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 course.

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{ 9 comments… read them below or add one }

You Know January 26, 2012 at 10:31 pm

Dear Cate…keep the fudge and bring me a cookie!!! Please & Thank You.

Reply

Kris #40 January 27, 2012 at 12:09 am

Love those shoes! ;)
Have to try the fudge.

Reply

Joanne January 27, 2012 at 7:24 am

Looking down at my shoes, if they were sequiny gorgeous like these, would TOTALLY make any bad day better.

I mean…it may be bad and awful and stressful…but at least it had fudge in it.

Hugs!

Reply

Maureen January 27, 2012 at 9:59 am

Still laughing about the shoes :)

I love fudge but I worry I’ll eat it all myself. Looks really good.

Reply

Ramona January 27, 2012 at 12:06 pm

Fudge is soooo off my no sugar diet right now, but it does look really good.

That’s a good inspirational quote to remember on a yucky day.

Have a good weekend,
Ramona

Reply

Suzi January 27, 2012 at 4:06 pm

may I ask…is it light brown sugar or dark brown?
Looks delish!

Reply

Cate O'Malley January 27, 2012 at 7:08 pm

I used light.

Reply

Suzi January 27, 2012 at 7:55 pm

many thanks

Have a great weekend!

Reply

Liz January 28, 2012 at 9:27 am

I live on Mackinac Island, year-round, and I love the fudge they sell downtown. All the shops are closed during the winter, and your recipe may just get me (and my chocolate craving) through till spring! Thanks.

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