Just Fudge It!
(cont.)
Mackinac Island, Michigan, sits on the western edge of Lake Huron, right between the state’s upper and lower peninsulas. Visitors flock to the island for endearing architecture, historic landmarks, beautiful scenery and its famous fudge. The island spans only about 4 square miles, but its downtown boasts 14 fudge shop locations, many where vacationers can peer through windows to watch as the fudge is made. During the summer, those shops produce more than 10,000 pounds of the sweet stuff daily, delighting tourists with dozens of flavors and a touch of nostalgic charm.
Mackinac Fudge
Line a 13x9-in. pan with foil; grease foil with 2 tsp. In a heavy saucepan, combine 4 cups 1 cup and 1 cup Bring to a boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from heat. Stir in 25 until melted. Add an 11.5-oz. pkg. 2 cups and 2 oz.
stir until melted. Stir in 1 tsp. Immediately spread into prepared pan; cool for 1 hour. Score into 1-in. squares. Refrigerate, covered, 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge.
79 cal., 4g fat (2g sat. fat), 5mg chol., 18mg sod., 12g carb. (11g sugars, 0 fiber), 1g pro.
1 piece:
butter. sugar, butter. chocolate chips, chocolate chips chopped chocolate;
vanilla extract. GET EVEN MORE! 2% milk large marshmallows milk semisweet unsweetened Makes 3 lbs. (117 pieces). tasteofhome.com/iconicfoodsjj20