Mackinac Fudge
Mackinac Fudge could be just the gluten free recipe you've been looking for. This recipe serves 100. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains around 0g of protein, 7g of fat, and a total of 194 calories. It works well as a very affordable dessert. A mixture of vanillan extract, decorating icing and sprinkles, marshmallows, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 30 minutes.
Instructions
Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.
In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes.
Stir in marshmallows until melted.
Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge.
Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Fudge can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.