MACKINAC ISLAND MEMORIES ~ ' LILAC FESTIVAL' (OLD-FASHIONED ISLAND FUDGE)

MACKINAC ISLAND LILAC FESTIVAL

OLD-FASHIONED ISLAND FUDGE
~ Ryba's famous recipe

compliments of MACKINAC ISLAND MEMORIES
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2 cups sugar
1/2 cup half & half
2 1-oz. squares unsweetened chocolate
2 Tbsp. light corn syrup
1/2 tsp. salt
2 Tbsp. butter
1 tsp. vanilla extract
1/2 cup coarsely chopped pecans

• In a 2-quart saucepan, combine sugar, half & half, chocolate, corn syrup, and salt. Heat over medium heat, stirring constantly until chocolate is melted and sugar is dissolved. Continue cooking, stirring occasionally until mixture reaches a temperature of 234-degrees on a candy thermometer. Remove from heat. Add butter and cool mixture to 120-degrees without stirring.
• Butter a 9x5x3 inch loaf pan; set aside.
• Add vanilla to warm mixture and beat vigorously until mixture is no longer glossy, about 5 to 10 minutes. Quickly stir in pecans. Spread mixture into prepared pan. Cool until firm, about 1 hour. Cut into 1-inch squares. (Yield: 45 1x1 inch pieces)

SAVORING the NEW HAMPSHIRE PRIMARY ~ FUDGE WALNUT TORTE with CARAMEL SAUCE

~ Syringa vulgaris (purple lilac)

New Hampshire State Flower

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FUDGE WALNUT TORTE with CARAMEL SAUCE

~ Delicious dessert compliments of Colby Hill Inn

Henniker, New Hampshire

(Specialties of the House)

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1 3/4 cups finely chopped walnuts (or pecans)

2/3 cup sugar

1/4 cup melted unsalted butter

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2 cups heavy cream

16 oz. chopped good quality semisweet chocolate

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Caramel Sauce:

1 16 oz. box brown sugar

2 cups heavy cream

2 cups unsalted butter

2 tsp. vanilla extract

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Fresh whipped cream

• Combine walnuts, sugar and melted butter. Press into the bottom and sides of 10-inch tart pan with removable bottom. Bake in 350-degree oven for about 15 minutes or until lightly browned. Cool.
• In saucepan over medium heat, bring heavy cream to full boil. Remove pan from heat and stir in chocolate until completely melted. Pour into cooled crust and refrigerate until set.
• Caramel Sauce: In saucepan, combine brown sugar, heavy cream and butter. Bring to slow boil. Cook until all of the sugar is dissolved. Add vanilla. Keep caramel sauce warm.
• To serve, garnish each slice with dollop of whipped cream and drizzle with warm caramel sauce ~ also good on ice cream with toasted pecans. ( 6-8 servings )

GRAND HOTEL ~ PECAN BALL with FUDGE SAUCE

GRAND HOTEL

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GRAND HOTEL PECAN BALL WITH FUDGE SAUCE

~ Courtesy of Grand Hotel, Mackinac Island, Michigan

The Grand Hotel bills itself as the world's largest summer hotel....The pecan ball with fudge sauce, which made its debut in 1947, is the signature dessert. Each season more than 50,000 Grand Pecan Balls are happily consumed by Grand Hotel diners.

8 six-ounce portions of vanilla ice cream

4 cups roasted pecan pieces, chilled

One-quarter pound unsalted butter

2 cups heavy cream

2 cups light corn syrup

1 pound chocolate chips

One-half vanilla bean, split

1 tablespoon Creme de Cacao

Pecan Balls

Scoop eight six-ounce portions of ice cream; shape into eight round balls. Coat each ball with chilled pecan pieces. Place balls in freezer.

Fudge Sauce

In large pot heat butter, cream and corn syrup to a simmer. Remove from heat and add vanilla pulp, Creme de Cacao and chocolate chips; stir until well incorporated. Allow sauce to cool.To serve: Remove pecan balls from freezer and allow to soften slightly. Pour sauce over each pecan ball and serve immediately.

Yield: Eight pecan balls and about seven and one-half cups sauce