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From Marta Dixon’s Copper Kettle Cookbook
We’re sure you’ll agree with us, after making and tasting this fudge, it’s positively the richest, creamiest, most delicious fudge you’ve ever tasted! It makes a wonderful gift for friends. A taste of this super fudge will bring back great memories of Mackinac Island fudge.
Mix together 4 ½ C granulated sugar, 1 tsp. salt, 1 stick of butter, 1 large can of evaporated mil, and gently boil for 8-10 minutes. (Be sure to start timing after the fudge mixture has reached a full gentle boil). Remove from heat and add 1 12-ounce package of semi-sweet chocolate chips, 4 German sweet chocolate pieces, 1 large Hershey bar (either with or without almonds) about 1 ½ pints marshmallow cream, 2 tsps of vanilla extract, 4 C. of chopped nuts (walnuts are my favorite). Mix quickly with a large spoon until thoroughly blended. Pour into buttered pans. Cool several hours before serving. (Makes several pounds of fudge – can be stored in refrigerator).
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