MACKINAC ISLAND FUDGE

Bring the nostalgic charm of Mackinac Island into your kitchen with this Mackinac Island Fudge recipe! Known for its rich, creamy texture and decadent flavors, this fudge is the perfect treat for holidays, special occasions, or satisfying your sweet tooth. Recreate the iconic island delicacy and enjoy a taste of Michigan no matter where you are.

I remember my first trip to Mackinac Island and being captivated by the sight of fudge being poured and shaped on marble slabs. My husband and I couldn’t resist sampling every flavor, and it quickly became our favorite memory of the trip. Now, making this fudge at home brings back all those warm feelings of strolling through the charming streets of the island with our little ones excitedly choosing their favorite flavors.

Why You’ll Love Mackinac Island Fudge

•Rich and Creamy: Each bite melts in your mouth with velvety smoothness.

•Perfect for Gifting: A homemade treat everyone will adore.

•Easy to Customize: Add nuts, marshmallows, or other mix-ins for variety.

•Kid-Friendly: Fun to make and even more fun to eat!

Ingredients Notes For Mackinac Island Fudge

•Sweetened Condensed Milk: Provides the perfect creamy base for the fudge.

•Chocolate Chips: Use high-quality semi-sweet or dark chocolate for the best results.

•Butter: Adds richness and a silky texture.

•Vanilla Extract: Enhances the chocolate flavor.

•Optional Add-ins: Chopped nuts, crushed candy, or swirls of caramel.

Recipe Steps

1.Prepare Your Pan:

•Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.

2.Melt the Base Ingredients:

•In a medium saucepan, combine 2 cups of semi-sweet chocolate chips, 1 can (14 oz) of sweetened condensed milk, and 4 tablespoons of butter.

•Heat over low, stirring constantly, until the mixture is smooth and glossy.

3.Add the Flavor:

•Remove from heat and stir in 1 teaspoon of vanilla extract.

4.Pour and Set:

•Pour the fudge mixture into the prepared pan, spreading it evenly.

•Let it cool at room temperature for 30 minutes, then transfer to the refrigerator to set completely (about 2 hours).

5.Slice and Serve:

•Once set, lift the fudge out using the parchment overhang. Slice into squares and enjoy!

Storage Options

•Room Temperature: Store in an airtight container for up to 1 week.

•Refrigerator: Keeps fresh for up to 2 weeks.

•Freezer: Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.

Variations & Substitutions

•Nutty Delight: Stir in ½ cup of chopped pecans or walnuts.

•Mint-Chocolate: Add ½ teaspoon of peppermint extract for a holiday twist.

•Caramel Swirl: Drizzle caramel sauce into the pan and swirl it with a knife before setting.

MACKINAC ISLAND FUDGE

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Course: Dessert

Kitchen: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 24 pieces

Ingredients

 

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• ▢ 3 cups granulated sugar
• ▢ 3/4 cup unsalted butter 1 1/2 sticks
• ▢ 2/3 cup whole milk
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup semisweet chocolate chips
• ▢ 1 cup milk chocolate chips
• ▢ 1 jar 7 oz marshmallow creme
• ▢ 1/4 teaspoon salt

Instructions

• Prepare the Pan:
• Line a 9x9-inch baking dish with parchment paper or aluminum foil, allowing the edges to overhang for easy removal. Grease lightly with butter or cooking spray.
• Melt Sugar and Butter:
• In a medium saucepan, combine the granulated sugar, butter, milk, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Cook to the Right Temperature:
• Once boiling, attach a candy thermometer to the pan and cook the mixture to 234°F (112°C), stirring frequently. This is the “soft-ball stage.” If you don’t have a thermometer, drop a bit of the mixture into cold water—it should form a soft, pliable ball.
• Add Flavorings and Chocolate:
• Remove the pan from heat and quickly stir in the vanilla extract, semisweet and milk chocolate chips, and marshmallow creme. Stir vigorously until the mixture is smooth and glossy.
• Pour into Pan:
• Immediately pour the fudge into the prepared pan and spread evenly with a spatula.
• Cool and Set:
• Let the fudge cool at room temperature for about 30 minutes, then transfer to the refrigerator for at least 2 hours, or until fully set.
• Cut and Serve:
• Once set, lift the fudge out of the pan using the parchment overhang. Cut into squares and serve.