Congratulations. You are about to see some photographic gems from one of my favorite family vacations.
In the late spring of 2004, I visited Mackinac Island with my brother, parents, and grandparents.
We spent the entire morning riding our bikes through clouds of gnats. Yes, clouds, so thick that you couldn’t see, so dense that you felt the bugs smacking against your face.
By lunchtime, we were so hot and sticky that we didn’t want food. I believe that my lunch consisted of a soft drink and Payday candy bar. (Side note: I must have really liked my bicycle helmet. This is the only picture of me on the island where I am not wearing my purple helmet.)
When afternoon came, we bought souvenirs. I selected a purple t-shirt and a key chain. But the real treat was the iconic Mackinac Island dessert.
Fudge’s rise in the U.S. can be traced to Mackinac Island in Lake Huron, between Michigan’s Upper and Lower peninsulas. This vacation spot has been linked to fudge for more than 85 years, so much so that northern Michiganders often refer to tourists—out-of-towners in search of fudge—as “fudgies.”
- 2 tbs Blind Spot Sea Salt Peanut Butter
- 2 tsp coconut oil
- 1/2 tsp honey
- Heat all ingredients up in a small saucepan over medium heat until stir-able. Stir ingredients together.
- Pour mixture into shallow dish or ice cube tray. Freeze for 2 hours.
- Eat and enjoy!
- Store leftovers in the fridge or freezer.
Original recipe from Chocolate Covered Katie.