Home > Oh, Fudge!

Oh, Fudge!

June 26th, 2010 at 01:38 pm

We just returned from 5 days in Michigan. The highlight of the trip was a stay at the Grand Hotel on Mackinac Island. It was the setting of the old flick, “Somewhere in Time” if the name sounds familiar. Anyway, this is where we enjoyed the delightful 5 course meal in the main dining room where everyone had to dress up or be sent away. We were on a bus trip which insured us a reasonable rate.

Beforehand we walked around the business district of the island and there were the numerous shops. I think the type of shop that outnumbered any had to be the fudge shops. One brand had more than one store on the same street! They also gave us a free sample before we took the ferry ride from Mackinac City to the island.

The fudge was adequate, but not superior. It was almost a bit dried out yet people were raving about it. I realize things are a matter of taste, but why settle for “ok” when you can have delicious? People were lining up at these shops purchasing fudge. It was fairly hot and humid last Tuesday so I can only imagine what that fudge came back as…probably a lump, unless they ate it before we left.

That being said (typed), I am going to offer a fudge recipe that is smooth, creamy, and rich. Very rich. It needs to remain refrigerated to maintain firmness and will dry out if left uncovered, but my dear husband, after eating the freebie turned to me and said, “Yours is better.” This was my grandmother’s recipe and each holiday season she would make pounds and pounds of it to sell. If you try it, you’ll see why!

Grandma’s Fudge
4 cups of sugar
1 can of Milnot
18 oz of semisweet chocolate chips
1 stick of butter
1 13 oz of marshmallow crème
1 tsp vanilla
Chopped nuts (optional)
Mix sugar, butter, and Milnot. Bring to boil; boil 5 minutes stirring constantly. Take off fire, add chocolate chips, nuts, marshmallow crème and vanilla. Stir until creamy. Pour into buttered pans. Cool. Cut into squares. Keep cool and tightly covered in pans until serving.

Just remember, this is very rich…don’t want you getting sick!

12 Responses to “Oh, Fudge!”

  1. momcents Says:

    My only recollection of the fudge on Macinac Island was my mother OD'd on it, which triggered a migraine, and she moaned and groaned and I thought she was dying on the two hour ride back to my grandparent's place.

  2. creditcardfree Says:

    I had to look milnot up! Sounds yummy.

  3. rob62521 Says:

    Oh, your poor mom! I feel for her, even in the past...migraines are so miserable.

    creditcardfree: it is yummy!

  4. Joan.of.the.Arch Says:

    Hey, I like it when fudge gets dried out. Wink

  5. scottish girl Says:

    i love fudge, i've never made it though

  6. rob62521 Says:

    Joan, everyone has their own tastes! :-)

    Scottish girl -- it's easy, just keep stirring and have your buttered pan read to pour the hot fudge in it.

  7. Ima saver Says:

    What is milnot? I looked in my dictionary, but it was not there. Your receipe sounds just like mine, except for the milnot.

  8. rob62521 Says:

    Milnot is a sort of canned milk.

  9. Joan.of.the.Arch Says:

    Um, my grandmother used Milnot in fudge, too. I remember in the late 1960s or early 70's she got a bargain on two cases of it and gave one case to my Mom. I read the label and it did not even have real milk in it! It stayed in the pantry a long time. I don't think Mom really wanted to use it. It was a soy beverage, really. I think Milnot meant MILK NOT. However, recently I looked at it in the store and it is canned evaporated milk now, same ingredients as, say, Carnation brand. I wonder if it makes slightly different fudge than it did when Gramma used it and it had no milk in it.

  10. Joan.of.the.Arch Says:

    My memory must be rusty and my childhood ingredients understanding faulty. I've Googled up everything I could on Milnot and could find no confirmation that it ever was a soy beverage, beyond substituting soy oil for the natural butterfat.

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