Again in my quest for the perfect fudge (not on Mackinac Island), I came up with this recipe. I failed miserably. It started with the idea of the fudge sauce on the Bumpy cake. I thought with a couple tweaks this could be a great fudge. Again, I failed miserably. But what I did make is a really good chocolate candy filling, so yeah, that’s what I was going for the whole time. Sure I did. I hope you like it.
2 sticks butter
1/2 cup buttermilk
1 cup sugar
1 pinch salt
1/3 cup Karo syrup
1/3 cup dark cocoa powder
1 teaspoon vanilla
2 1/2 cups powdered sugar
4 cups mini marshmallows
2 cups dark chocolate for dipping
In 4 quart sauce pan on medium high, add butter, buttermilk, salt, Karo syrup, and cocoa powder; bring to a boil
Boil until temperature hits 265.
Add remaining butter in eight pieces stirring until melted.
Add vanilla and whisk.
Add powdered sugar and whisk until dissolved, about 4 minutes
Add marshmallows and whisk until smooth, about 5 minutes
Pour into a parchment-lined dish.
Let cool for 2 hours in refrigerator.
Spoon into balls.
Coat in melted chocolate.
Let rest for 1 hour.