MACKINAC ISLAND LIGHT FUDGE
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 31)
INGREDIENTS:
1-lb brown sugar
2 cups granulated sugar
1-lb [4 sticks] margarine or butter
1½ cups milk
1 tsp maple flavoring or vanilla
Dash salt
1½ cups powdered sugar
1 cup chopped pecans or walnuts (optional)
INSTRUCTIONS:
In a heavy saucepan, over medium-high heat, combine both sugars, half the margarine (or butter), and the milk. Stir constantly to “soft ball” stage (234°F), boiling gently until small amount of fudge dropped from a spoon into a cup of cold water forms a soft ball. Cool to lukewarm. Drop in but don’t combine the rest of the margarine (or butter), maple flavoring (or vanilla) and salt.
Cool well and beat in powdered sugar [a little at a time], beating with mixer about 8 minutes or until thick. [If wanted, walnuts or pecans can also be added at this point.] Pour into & spread evenly over bottom of buttered, oblong, baking dish and set in freezer 1 hour or until firm enough to cut into squares. Makes about 36 pieces.
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