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When I think of fudge, memories of summers up north in Michigan immediately come to mind. Every year, my family and our friends would rent a place in Harbor Springs where we would play whiffle ball, relax, eat, and inevitably, find our way to Mackinac Island.
And Mackinac Island meant one thing–fudge. Even though we left Michigan in 1985, I still have very vivid memories of the multiple fudge shops, with their marble slabs and long spatula/scraper tools. And every time I go back to Detroit for a visit, I hunt down Mackinac fudge to put in my suitcase and bring back to LA. It’s just that good.
(Photos of the process here.)
Until yesterday, I had never made fudge before. I suppose because really, I know nothing will ever come close to Mackinac fudge. But as I was browsing food blogs, a photo caught my eye and I knew I had to give this recipe a go. What could possibly be bad about chocolate and peanut butter?
In this case, absolutely nothing! The fudge is good. Not Mackinac good, but good. The recipe was easy, and the only problem I ran into was the chocolate and peanut butter layers separating, making it difficult to cut. But this also gave us the chance to taste the flavors individually, and I have to say, I think the peanut butter part is my favorite.
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme
1/2 cup peanut butter
- Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
- Bring to full rolling boil, stirring constantly.
- Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
- Remove from heat and stir in chocolate pieces until melted.
- Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
- Pour into greased 13 X 9 pan.
- Repeat with remaining ingredients substituting peanut butter and spread over chocolate.
- Cool at room temperature and cut into squares.
Recipe from Bakerella.