Ingredients for Mackinac Island Chocolate Butter Pecan Fudge
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- Evaporated Milk
- Semi Sweet Chocolate Chips
- 1 cup marshmallow creme
- Pecans
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mackinac Island Chocolate Butter Pecan Fudge? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mackinac Island Chocolate Butter Pecan Fudge
- Combine 2 cups granulated sugar, 1 cup (2 sticks) unsalted butter, and 1/2 cup evaporated milk in a heavy 2 1/2-quart saucepan.
- Bring to a full rolling boil over medium-high heat, stirring constantly with a wooden spoon or heat-resistant spatula.
- Continue boiling for exactly 5 minutes, or until a candy thermometer registers 234°F (112°C), stirring constantly to prevent scorching and ensure even cooking.
- Carefully remove the saucepan from the heat.
- Add 2 cups semi-sweet chocolate chips and stir until completely melted and smooth.
- Stir in 1 cup marshmallow creme, 1 cup pecan halves, and 1 teaspoon vanilla extract.
- Beat vigorously with a wooden spoon or spatula until the fudge is well blended and creamy.
- Pour the fudge into a greased 9x13 inch baking pan.
- Allow the fudge to cool completely at room temperature. This will take several hours. Refrigerating can speed up the process, but may result in a slightly less creamy texture.
- Once cooled and set, cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
197g
Fat
45g
Carbs
18g
