There is nothing like summer on Mackinac Island. The no cars rule (you get around by bicycle or horse!), the beautiful Victorian homes, the Grand Hotel’s porch, the lilacs, the quaint downtown, and the FUDGE. Ryba’s Fudge Shop has made me a fudge snob. There is nothing in the world like it, and believe me… I’ve tasted a lot of fudge from a lot of places and have tested several recipes, looking for something that comes close, and this recipe comes the closest! Some of my taste testers have even said it’s the best fudge they’ve had. While it’s not Mackinac fudge, I sure enjoy it, and hope you do too!
- 4 ounces baker’s unsweetened chocolate
- 1 1/2 cups whole milk
- 1/4 tsp salt
- 3 1/4 Tblsp light corn syrup
- 4 cups baker’s ultrafine sugar
- 2 tsp pure vanilla extract
- 3 1/2 Tblsp salted butter, melted
- In a medium saucepan, heat the milk and chocolate on low until melted, stirring occasionally.
- Add salt, corn sugar, and syrup to the saucepan, and gradually increase heat until boiling while stirring constantly.
- Once it reaches a boil, stop stirring, and allow to boil until it reaches 234 degrees F on a digital/candy thermometer.
- As soon as it reaches 234 degrees, remove the saucepan from the burner, then add in the vanilla and melted butter. Do not stir.
- Allow to cool in the pan to 110-115 degrees.
- Butter an 8″ cake pan. Bottom and sides.
- When fudge reaches the correct temperature, stir for 14-18 minutes with a wooden spoon. It will become thick and lose its glossiness.
- Pour fudge into cake pan and smooth top.
- Allow to cool in the refrigerator. Once fudge is completely cooled, cut into small squares.
Praise God! Let’s eat!
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