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.

Enjoy !