The Best Mackinac Island Fudge – Are you, in the mood for a treat that brings comfort and happiness with every mouthful? Look no further than this recipe for Mackinac Island Fudge! Made with simple yet indulgent ingredients like unsalted butter, a blend of white and brown sugars, and unsweetened cocoa powder this fudge is not just a dessert; it’s like a slice of heaven. Whether you’re a baker or trying your hand at making fudge for the time this recipe guarantees a delightful result that will impress anyone who tries it.
The first time I made this fudge it was on a chilly afternoon when I was searching for something to brighten up the day. Little did I know that this fudge would quickly become a favorite in our family! As the sweet aroma filled our home my husband’s eyes sparkled with anticipation and our little one eagerly stood on tiptoes watching as I sliced into the creamy and chocolatey goodness. The first bite was magic – the right amount of sweetness and texture. It became a hit. Has since become our go-to recipe for family gatherings, holidays, or whenever we need a little bit of sweetness in our lives.
What makes this The Best Mackinac Island Fudge truly special?
What makes this Mackinac Island Fudge truly special is its simplicity, versatility, and opportunity, for personalization. Created using common pantry items this recipe turns ingredients into an indulgence that’s perfect for any occasion. Whether you serve it as a breakfast, a standout, at brunch, or a timeless dessert it’s sure to make an impression. Moreover, its flexible nature allows you to easily customize the recipe to match your preferences. You can try using types of milk for a twist or add some nuts for added texture and enjoyment. This fudge isn’t just a treat; it’s a pleasure that can be tailored to suit your every desire.
What You Need To Make This The Best Mackinac Island Fudge Recipe?
Unsalted Butter: The foundation of any fudge butter allows you to have control, over the saltiness ensuring a perfect balance between sweet and savory. Its creamy texture is essential for achieving that melt-in-your-mouth sensation.
Milk: A hint of milk adds richness and depth to the fudge. While fat milk is traditional feel free to experiment with alternatives like almond or oat milk for a twist.
Granulated White Sugar and Brown Sugar: The combination of these sugars is the secret behind the fudge flavor profile. White sugar brings sweetness while brown sugar adds a touch of molasses enriching the taste with caramel notes.
Pinch of Salt: A pinch but it plays a crucial role! Salt. Balances the sweetness accentuating the flavors of chocolate.
Vanilla Extract: Although just a teaspoonful may seem insignificant vanilla extract brings depth and warmth to enhance the flavors of chocolate and sugars.
Unsweetened Cocoa Powder: This is where the magic happens in terms of chocolates. Unsweetened cocoa powder offers a chocolate flavor without adding extra sweetness resulting in a more refined taste profile.
Confectioners’ Sugar: The secret ingredient behind that silky texture, is fudge. Confectioners’ sugar dissolves perfectly removing any graininess to create a texture.
Steps To Make The Best Mackinac Island Fudge:
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Step 1: Start by melting the butter in a saucepan. Then stir in both white and brown sugars along, with the milk and a pinch of salt. This is where the magic happens! Let the mixture come to a boil allowing all those flavors to blend together over heat. Remember to stir it’s like a labor of love for 6 minutes.
Step 2: After that give the mixture time to cool down. This is when you can add your vanilla extract, cocoa powder, and confectioners’ sugar. Mix everything together until it becomes wonderfully smooth and absolutely irresistible.
Step 3: Now pour your fudge onto either a baking sheet or a silicone mat – whichever you prefer. Shape it gently into a log (don’t worry if things get messy!). Then wrap it up tightly with plastic wrap. Place it in the refrigerator, for 30 minutes. Waiting can be tough. Trust me it’ll be well worth it!
Tip:
When you’re making Mackinac Island Fudge it’s important to pay attention to the temperature while cooking. The key is to bring the sugar, butter and milk mixture and let it gently boil. Keep it at this rolling boil for 6 minutes. This precise timing and temperature control ensure that the sugars reach the perfect consistency without burning. If the mixture gets too hot the fudge might become hard and brittle. If it’s not hot enough it may not set properly. If you have a candy thermometer available try to aim for the ball stage (234 to 240°F or 112 to 115°C). By giving attention to these details you’ll end up with a fudge that’s incredibly smooth and creamy—an experience that will surely melt in your mouth!
Frequently Asked Questions:
Can I add nuts or other mix-ins?
Of course! Feel free to incorporate chopped nuts, dried fruits, or even a touch of sea salt, for a variation.
How long does this fudge keep?
If stored properly in an airtight container it should stay fresh for, up to two weeks. Although chances are it’ll disappear before then!
Can I use a sugar substitute in this recipe?
Certainly! Just bear in mind that using a sugar substitute may slightly affect both the texture and taste.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
The Best Mackinac Island Fudge Recipe
Ingredients
- 8 tbsp unsalted butter
- ½ c milk
- ½ c granulated white sugar
- ½ c brown sugar firmly packed
- Pinch of salt
- 1 tsp vanilla extract
- ½ c unsweetened cocoa powder
- 2 c confectioners' sugar
Instructions
- Take a saucepan and mix together some butter, white sugar, brown sugar, milk and a pinch of salt.
- Heat the mixture until it reaches a boiling point and then let it simmer on low heat for 6 minutes. Remember to stir it during this time.
- Remove the saucepan from the heat source. Now you can stir in some vanilla extract, cocoa powder and confectioners' sugar until you achieve a smooth consistency.
- Get a baking sheet or silicone mat ready. Pour the mixture onto it. Shape it into a log shape. Wrap it tightly with plastic wrap. Place it in the refrigerator, for 30 minutes.
- Once the fudge has set, carefully slice it into pieces. Savor its deliciousness!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
9 Responses
i made this fo the first time and it came out quite dry and was hard to form and when i cut it fell apart, what did i do wrong. please let me know
Hi Don, it sounds like the fudge might have been overcooked or the dry ingredients were measured incorrectly. Try cooking the sugar mixture just until boiling, then simmer for exactly 6 minutes. Ensure all ingredients, especially cocoa and confectioners’ sugar, are measured accurately and mixed well for a smooth consistency. Also, let the fudge set in the fridge just long enough to firm up without over-chilling. Hope this helps for your next batch!
Do I have to form into a log or can I just put it in a baking dish?
You don’t have to form the Mackinac Island Fudge into a log! You can absolutely pour the fudge into a baking dish instead. Just make sure to line the dish with parchment paper or grease it well so that it’s easy to remove the fudge once it sets. Once it’s in the dish, allow it to cool and set in the refrigerator for about 30 minutes, then slice it into squares or bars.
I am looking forward to making this recipe for a Christmas treat. Want to add some walnuts, but not sure how much or when to add them. Looking forward to a reply.
Hi Janene,
Thanks for your question and for planning to make this recipe for your Christmas treat—sounds like it’ll be a hit! Adding walnuts is a fantastic idea for extra texture and flavor. Here’s what I’d suggest:
You can add about ½ cup to ¾ cup of chopped walnuts, depending on how nutty you’d like the fudge to be. Stir them in right after mixing in the cocoa powder and confectioners’ sugar—this way, they’ll distribute evenly before the fudge is set.
Let me know how it turns out or if you have any other questions. I’d love to hear how it goes!
Happy holiday baking!
– Bitty
Can I use heavy whipping cream in place of milk?
Yes, you can use heavy whipping cream in place of milk for this Mackinac Island Fudge recipe! Heavy cream will add a richer, creamier texture to the fudge and make it even more indulgent. However, keep in mind that it may result in a slightly softer fudge, so you may need to chill it for a bit longer to achieve the perfect set. Enjoy this extra creamy twist!
Thrilled with this. I was looking for an old fashioned recipe with simple ingredients and lots of cocoa—that is also easy to make. This is it!! It was so simple to make, I didn’t expect it to work—but it handled easily (I poured it into an 8 x 8” dish), set just beautifully, and tastes fabulous. Very deep chocolate flavor. I used a hand mixer to incorporate the powdered sugar and cocoa, and that worked great. I also used half-n-half instead of milk (discovered too late I was out), and apparently that works great, too! Outstanding recipe!!!