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Mackinac Fudge

Source of Recipe


Taste of Home



List of Ingredients



• 2 tsp plus 1 cup butter, divided
  
• 4 cups sugar
  
• 1 cup 2% milk
  
• 25 large marshmallows
  
• 1 package (11½ ounces) milk chocolate chips
  
• 2 cups (12 ounces) semisweet chocolate chips
  
• 2 ounces unsweetened chocolate, chopped
  
• 1 tsp vanilla extract
  






Instructions



1. Line a 13- x 9-inch pan with foil; grease the foil with 2 teaspoons butter. In a large, heavy saucepan, combine the sugar, milk, and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
   
   
2. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
   
   
3. Score into 1-inch squares. Refrigerate, covered, for 3 hours or until firm. Using the foil, lift out the fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers.
   
   Makes 3 pounds.