Mackinac Island Fudge Recipe
Silky, old-fashioned chocolate fudge with a deep cocoa flavor and classic Mackinac Island texture. It sets beautifully into smooth, sliceable squares.
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Servings:
Ingredients
Main Ingredients
- 2.5 cup granulated sugar
- 0.5 cup unsweetened cocoa powder natural or Dutch-process
- 1 cup heavy cream
- 1 tbsp light corn syrup helps prevent crystallization
- 6 tbsp unsalted butter cut into pieces
- 0.25 tsp fine sea salt
- 2 tsp pure vanilla extract
- 4 oz bittersweet chocolate, chopped or chocolate chips
- 0.5 cup chopped walnuts optional
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang. Lightly butter the parchment.
- Whisk sugar, cocoa, cream, corn syrup, and salt in a medium heavy saucepan.
- Warm over medium heat, stirring until sugar dissolves and mixture looks smooth.
- Clip on a candy thermometer. Cook without stirring until 236°F, soft-ball stage.
- Remove from heat. Add butter and vanilla on top but do not stir. Cool to 120°F.
- Add chopped chocolate. Beat with a wooden spoon until thick and slightly matte.
- Fold in walnuts if using. Work quickly before the fudge firms up.
- Scrape into the pan and smooth the top. Let set at room temperature until firm.
- Lift out using parchment. Cut into small squares with a sharp knife.
Notes
Try swirling 2 tablespoons warmed peanut butter over the top before setting, or add 1 teaspoon espresso powder with the cocoa for a mocha twist. Store fudge tightly covered at cool room temperature for up to 1 week, or freeze up to 2 months.
This recipe is an original creation inspired by classic Mackinac Island Fudge Recipe flavors. All ingredient ratios and instructions are independently developed.