Michigan · Dessert
Mackinac Island Fudge
- Intermediate
- 60 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a floral thread lifting the aroma.
Ingredients
- 400g sugar
- 250ml cream
- 120ml milk
- 60ml corn syrup
- 55g butter
- 300g dark chocolate, chopped
- 1 tsp vanilla
- Pinch of salt
The skills inside
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Butter a marble slab or a shallow pan.
- Boil the sugar, cream, milk, corn syrup, and butter to 114C, stirring gently.
- Off the heat add the chocolate, vanilla, and salt but do not stir: let it cool to lukewarm.
- Beat hard with a wooden spoon until it thickens, loses its shine, and holds its shape.
- Pour onto the slab, spread, and score into squares before it sets fully.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Sugar stages & caramel 53 recipes
- Nothing is stirred once it is boiling, and any crystals clinging to the side of the pan are brushed down rather than left to fall in.
- Judged by temperature or by a tested stage rather than by time: consecutive stages are a few degrees apart and look identical in the pan.
- Colour is read off the heat and in good light, remembering that sugar keeps darkening after the flame is out.
- Stopped decisively at the point wanted: off the heat and into the next liquid or onto a cold surface, rather than left to coast in a hot pan.
- The result is clear and smooth rather than grainy, cloudy, or seized into a solid mass.
Where it goes wrong It was stirred after coming to the boil, or a stray crystal from the side of the pan fell back in. One crystal seeds the whole pan and the syrup turns grainy within seconds, and once sugar has crystallised the only cure is more water and starting the whole thing again.
At the Table
- The Pour
- Banyuls or Ruby Port
- Also Right
- PX Sherry
- From the Taps
- Imperial stout
- Zero-Proof
- Espresso
Chocolate wants fortified sweetness or roast-bitter contrast: the wine must out-sweet the plate, or oppose it entirely.
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