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Best Mackinac Island Fudge Recipe

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This classic Mackinac Island Fudge recipe recreates the creamy, rich, and velvety fudge that has made the island famous. Perfect for gifting or indulging, it’s easy to make at home and will transport you straight to Michigan’s favorite sweet destination.

Ingredients

Scale

Makes about 24 pieces

  • 2 cups (400 g) granulated sugar
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (115 g) unsalted butter, cubed
  • 2/3 cup (70 g) cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare your work area:
    • Line an 8×8-inch baking pan with parchment paper or buttered foil. Set aside.
  2. Combine ingredients:
    • In a heavy-bottomed saucepan, combine the sugar, heavy cream, butter, cocoa powder, and salt. Stir well to incorporate all the ingredients.
  3. Cook the fudge:
    • Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture starts to boil.
    • Once boiling, reduce the heat to medium-low and stop stirring. Allow the mixture to cook undisturbed until it reaches 234°F (112°C) on a candy thermometer (soft-ball stage).
  4. Cool the fudge:
    • Remove the saucepan from heat and let the mixture cool to 110°F (43°C) without stirring. This cooling step is crucial for creating the creamy texture.
  5. Beat the fudge:
    • Add the vanilla extract to the cooled mixture. Beat the fudge vigorously with a wooden spoon or electric mixer on low speed until it thickens and loses its glossy sheen, about 8-10 minutes.
  6. Pour and set:
    • Quickly pour the fudge into the prepared pan and smooth the top with a spatula. Let it set at room temperature for 2-3 hours, or until firm.
  7. Cut and serve:
    • Once set, lift the fudge out of the pan using the parchment paper and cut it into squares.

Notes

  • For a variation, fold in chopped nuts, mini marshmallows, or chocolate chips before pouring into the pan.
  • Store fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
  • For authentic texture, avoid skipping the cooling step before beating the fudge.

Find it online: https://ukfinda.com/best-mackinac-island-fudge-recipe/