Name: Irresistible Mackinac Island Fudge You Can Make at Home
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the Fudge Base:; 2 cups (400 g) granulated sugar; ¾ cup (150 g) light brown sugar, packed; ½ cup (115 g) unsalted butter; 1 cup (240 ml) whole milk; ¼ cup (60 ml) heavy cream; ¼ teaspoon salt; 2 cups (340 g) semisweet chocolate chips or chopped chocolate; ½ cup (120 ml) marshmallow crème (or marshmallow fluff); 1 teaspoon pure vanilla extract; Optional Add-ins:; ; ½ cup (60 g) chopped walnuts or pecans (for a nutty twist); Sea salt flakes for topping; ½ teaspoon espresso powder (to enhance chocolate flavor)

If you’ve ever strolled down the quaint streets of Mackinac Island, Michigan, you know the unmistakable scent of freshly made fudge wafting from local candy shops. Each batch is a masterpiece — rich, creamy, and melt-in-your-mouth smooth. Luckily, you don’t need to travel all the way to the island to experience that same nostalgic indulgence. With the right ingredients and a little patience, you can recreate Mackinac Island Fudge right in your own kitchen.

This fudge strikes the perfect balance between velvety texture and deep chocolate flavor. It’s not just candy — it’s a tradition, a symbol of comfort, and a sweet way to bring family together. Whether you’re making it for holidays, gifts, or just a cozy night in, this recipe guarantees pure bliss in every bite.

Ingredients

To capture that authentic Mackinac Island magic, you’ll need quality ingredients and precise measurements. Here’s what to gather before you begin:

For the Fudge Base:

2 cups (400 g) granulated sugar
¾ cup (150 g) light brown sugar, packed
½ cup (115 g) unsalted butter
1 cup (240 ml) whole milk
¼ cup (60 ml) heavy cream
¼ teaspoon salt
2 cups (340 g) semisweet chocolate chips or chopped chocolate
½ cup (120 ml) marshmallow crème (or marshmallow fluff)
1 teaspoon pure vanilla extract

Optional Add-ins:

½ cup (60 g) chopped walnuts or pecans (for a nutty twist)
Sea salt flakes for topping
½ teaspoon espresso powder (to enhance chocolate flavor)

Instructions

Step 1: Prepare Your Pan and Ingredients

Before you start cooking, line an 8×8-inch (20×20 cm) baking pan with parchment paper or aluminum foil, leaving a bit of overhang on the sides for easy removal. Lightly butter or spray the surface to prevent sticking.

Measure and set out all your ingredients — once the fudge starts cooking, things move quickly, so having everything ready will make the process smooth and stress-free.

Step 2: Combine and Heat the Mixture

In a large, heavy-bottomed saucepan, add granulated sugar, brown sugar, butter, milk, cream, and salt. Place the pan over medium heat and stir constantly until the butter melts and the sugars dissolve.

Once everything has combined, stop stirring and let the mixture come to a gentle boil. Attach a candy thermometer to the side of the pan without letting it touch the bottom. Cook the mixture until it reaches the soft-ball stage (between 234°F and 238°F / 112°C and 114°C).

Keep a close eye on the temperature — even a few degrees can make a difference between creamy fudge and a grainy one.

Step 3: Cool and Add the Chocolate

Once the mixture reaches the right temperature, remove the pan from heat. Allow it to cool for about 10–15 minutes, or until it drops to around 110°F (43°C). Do not stir while it cools — this helps prevent crystallization and ensures a silky texture.

When the mixture has cooled slightly, add the chocolate chips, marshmallow crème, and vanilla extract. Stir vigorously with a wooden spoon or silicone spatula until everything is fully melted and smooth.

If you’re adding nuts or espresso powder, fold them in now.

Step 4: Pour and Set the Fudge

Quickly pour the fudge mixture into your prepared pan. Smooth the top with an offset spatula or the back of a spoon. If you’d like, sprinkle a few sea salt flakes on top for a gourmet touch.

Let the fudge cool at room temperature for at least 3–4 hours, or until firm. Avoid refrigerating during this stage — cooling too quickly can make the texture gritty.

Once set, lift the fudge out of the pan using the parchment overhang and cut it into squares with a sharp knife. For the cleanest cuts, warm the knife slightly with hot water and wipe it dry before each slice.

Conservation and Storage

Proper storage keeps your Mackinac Island Fudge as luscious as the day you made it.

At Room Temperature: Store fudge in an airtight container at room temperature for up to 7–10 days. Layer pieces with parchment paper to prevent sticking.
In the Refrigerator: If your kitchen is warm, you can refrigerate the fudge for up to 3 weeks, but let it come to room temperature before serving for best flavor and texture.
In the Freezer: Fudge freezes beautifully! Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It’ll keep for up to 3 months. Thaw at room temperature before enjoying.

Tips for Perfecting the Fudge

Making fudge can feel intimidating, but these helpful tips will ensure smooth success every time:

Use a Candy Thermometer: Accuracy matters. The soft-ball stage is key to achieving that perfect creamy texture.
Avoid Over-Stirring: Stirring while the mixture boils can cause sugar crystals to form, resulting in grainy fudge.
Cool Before Stirring: Letting the mixture cool slightly before adding chocolate and marshmallow crème keeps it glossy and smooth.
Use High-Quality Chocolate: Since chocolate is the star ingredient, go for good-quality semisweet or bittersweet chocolate.
Control the Temperature: Avoid high heat — slow, even cooking gives better control and prevents burning.
Work Quickly: Once you add the chocolate, the fudge sets fast. Have your pan ready before you start stirring.

Variations

Mackinac Island Fudge is delightfully versatile. Here are a few creative spins you can try:

Peanut Butter Fudge: Replace half of the chocolate with creamy peanut butter for a rich, nutty twist.
White Chocolate Fudge: Use white chocolate instead of semisweet, and swirl in raspberry or strawberry sauce for a fruity flair.
Mocha Fudge: Add 1 tablespoon of instant coffee or espresso powder to the base for a sophisticated mocha flavor.
Rocky Road Fudge: Fold in mini marshmallows and chopped almonds for texture and crunch.
Mint Chocolate Fudge: Add ½ teaspoon peppermint extract and swirl in green food coloring for a festive touch.

Each variation keeps the essence of Mackinac Island fudge while adding a personal twist.

Serving Suggestions

This fudge isn’t just for snacking — it’s perfect for gifting and entertaining, too. Try these ideas to make it even more special:

Gift Boxes: Wrap pieces in parchment and place them in a decorative tin or box. Homemade fudge makes a heartfelt holiday or birthday gift.
Dessert Platters: Pair fudge squares with cookies, fruit, and nuts for a stunning dessert board.
Hot Fudge Sundae: Melt a few pieces in the microwave and drizzle over ice cream for a rich, chocolatey topping.
Party Favors: Cut fudge into bite-sized cubes, wrap them individually, and tie with ribbon for elegant party favors.
Coffee Companion: Serve small fudge squares alongside espresso or hot cocoa — the creamy sweetness pairs perfectly with a warm beverage.

Conclusion: A Sweet Tradition Worth Keeping

Mackinac Island Fudge isn’t just candy — it’s an experience. The velvety smoothness, the deep chocolate flavor, and the nostalgic aroma bring a little magic to any kitchen. Best of all, making it yourself allows you to infuse that same island charm into every bite, no matter where you live.

This fudge embodies everything a great treat should be — simple, indulgent, and endlessly adaptable. Whether you stick to the classic chocolate version or experiment with new flavors, it’s guaranteed to become a family favorite.

So, gather your ingredients, grab your candy thermometer, and bring a piece of Michigan’s sweetest tradition home. One bite of this rich, creamy fudge, and you’ll see why Mackinac Island’s signature treat remains irresistible generation after generation.

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Irresistible Mackinac Island Fudge You Can Make at Home

Author: hafsahafsa
Total Time: 35 minutes
Yield: About 25 squares 1x
Diet: Vegetarian

Print Recipe

Description

Bring the charm of Michigan’s Mackinac Island right to your kitchen with this rich, creamy fudge recipe. Made with real chocolate, butter, and a touch of marshmallow crème, it delivers that classic melt-in-your-mouth texture that has made Mackinac fudge world-famous. Perfect for holidays, gifts, or a comforting sweet treat any day of the week.

Ingredients

Scale

For the Fudge Base:

2 cups (400 g) granulated sugar

¾ cup (150 g) light brown sugar, packed

½ cup (115 g) unsalted butter

1 cup (240 ml) whole milk

¼ cup (60 ml) heavy cream

¼ teaspoon salt

2 cups (340 g) semisweet chocolate chips or chopped chocolate

½ cup (120 ml) marshmallow crème (or marshmallow fluff)

1 teaspoon pure vanilla extract

Optional Add-ins:

½ cup (60 g) chopped walnuts or pecans (for a nutty twist)

Sea salt flakes for topping

½ teaspoon espresso powder (to enhance chocolate flavor)

Instructions

Step 1: Prepare Your Pan and Ingredients
Line an 8×8-inch (20×20 cm) baking pan with parchment paper or foil, leaving overhang for easy lifting. Lightly butter or spray to prevent sticking.
Measure all ingredients ahead of time—once you start, things move quickly.

Step 2: Combine and Heat the Mixture
In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, butter, milk, cream, and salt. Heat over medium, stirring until butter melts and sugars dissolve.
Stop stirring and let the mixture boil gently. Attach a candy thermometer and cook until it reaches 234°F–238°F (112°C–114°C) — the soft-ball stage.

Step 3: Cool and Add the Chocolate
Remove from heat and let cool undisturbed for about 10–15 minutes, until the temperature drops to around 110°F (43°C).
Stir in the chocolate chips, marshmallow crème, and vanilla until smooth. Fold in any nuts or espresso powder if desired.

Step 4: Pour and Set the Fudge
Pour the mixture quickly into your prepared pan. Smooth the top and sprinkle sea salt flakes if desired.
Let it cool at room temperature for 3–4 hours or until firm. Avoid refrigeration during setting.
Once set, lift from the pan and cut into squares. For neat slices, warm your knife slightly and wipe clean between cuts.