Creamy Mackinac Island Fudge made with butter, brown sugar, cocoa powder, and vanilla. Sweet, rich, and perfect for any occasion!
Okay, I’m going to be totally honest here. I didn’t set out to make fudge the first time I tried this recipe. I was trying to avoid sweets (ha! classic), but then we went on this last-minute trip to Mackinac Island, and well… you can probably guess what happened next. If you’ve ever been there, you know. You step off the boat, and BAM!—that warm, sugary smell hits you like a hug from your grandma. It’s basically impossible to resist.
We walked around, sampling fudge from every shop like we were on some kind of chocolate tour. And the thing is, I kept thinking about how fun it would be to recreate that fudge at home. So, I did. And guess what? It wasn’t a total disaster! In fact, this Mackinac Island Fudge recipe became my go-to treat when I want to impress people (without actually working that hard).
Now, every time I make it, I’m back on that trip. My kids fighting over the last piece, my husband pretending he doesn’t want any, and me hiding a few extra slices for later. You know… for quality control.
Why You’ll Love This Mackinac Island Fudge Recipe?
Let me tell you why this fudge is magic:
- Zero fancy tools—No candy thermometer required. Just a pot and a spoon. Your grandma would be proud.
- Rich and creamy—It’s the perfect texture. Not too soft, not too hard. Just right.
- That old-school vibe—It’s got that classic homemade fudge taste you dream about, without spending an arm and a leg at a tourist shop.
- Quick & easy—You can whip this up in under an hour. Seriously, I’ve timed it.
Ingredient Notes:
When I say simple, I mean it. You probably have most of this sitting in your pantry already. Here’s the lowdown on why each ingredient matters.
Unsalted Butter
Butter makes everything better, right? Unsalted gives you more control over the flavor. But if you only have salted, don’t stress. Just skip the extra pinch of salt later.
Milk
Whole milk gives this fudge a richness that’s totally worth it. I’ve used 2% in a pinch. It’s still good, but you’ll notice the difference if you’re picky like me.
White Sugar & Brown Sugar
Both sugars play their part. White sugar brings the sweet, and brown sugar adds a little molasses-y depth that makes this fudge feel extra.
Pinch of Salt
I’m a firm believer that every sweet treat needs a little salt. It wakes up the chocolate flavor like nothing else.
Cocoa Powder
Use unsweetened cocoa powder. The better the quality, the more chocolatey oomph you get.
Vanilla Extract
A splash of vanilla makes everything smell like home. It’s the secret handshake in any dessert recipe.
Confectioners’ Sugar
This is your silky texture magic-maker. It smooths everything out so you don’t end up with gritty fudge (yikes).
How To Make Mackinac Island Fudge?
Step 1: Start With the Basics
Grab a medium saucepan. Toss in your butter, white sugar, brown sugar, milk, and that pinch of salt. Turn the heat to medium and stir until everything melts together into a happy little mixture.
Step 2: Let It Bubble
Want To Save This Recipe?
Once it’s melted, bring it to a gentle boil. Then lower the heat and let it simmer for about 6 minutes. Give it a stir now and then, and don’t wander off! I’ve burned a batch while checking Instagram—don’t be me.
Step 3: Add the Good Stuff
Take the pot off the heat. Stir in the vanilla extract, cocoa powder, and confectioners’ sugar. Stir like you mean it until everything is silky smooth. (I always taste-test here, but that’s optional. Sort of.)
Step 4: Shape It Up
Pour the fudge mixture onto a baking sheet or a
Step 5: Chill Time
Pop it in the fridge for about 30 minutes. This is the hardest part—waiting. But if you cut it too soon, you’ll regret it. Trust me.
Step 6: Slice & Devour
Once it’s chilled, slice it up into squares or slabs or, heck, just break off pieces with your hands. No judgment here.
Storage Options:
- Fridge: Airtight container. Stays good for two weeks… if it lasts that long.
- Freezer: Yup! Wrap it up tight and freeze for up to three months. Future-you will thank present-you.
- Counter: If your house isn’t blazing hot, you can keep it out for a couple days. Cover it, though. Otherwise, it gets that weird fridge taste (you know the one).
Variations and Substitutions:
Mix It Up!
- Nuts? Absolutely. Walnuts, pecans, or almonds are all solid choices.
- Swirls? Try peanut butter, caramel, or Nutella. Chef’s kiss.
- Flaky Sea Salt? Sprinkle a little on top after spreading it out. It’s like fudge, but fancy.
- Dark Cocoa? Go for it if you’re a dark chocolate fan.
What to Serve with Mackinac Island Fudge?
- Coffee: Classic. Dunk a piece. You’re welcome.
- Ice Cream: Chop the fudge into little bits and throw it on a scoop of vanilla or chocolate.
- Wine: Dark red wine + chocolate fudge = date night goals.
- Gift It: Wrap some pieces in parchment, tie with twine, and give them to someone you love. Or someone you kinda like. Or just yourself.
Frequently Asked Questions:
Do I need a candy thermometer?
Nope. We’re keeping this old-school and easy.
My fudge didn’t set. What went wrong?
You probably didn’t simmer it long enough. Six minutes is your sweet spot. Chill it longer too—overnight works wonders.
Can I double this recipe?
For sure! Just make sure you have a big enough pot and pan.
So there you have it. My Mackinac Island Fudge recipe that’s as easy as it is nostalgic. Making this always brings me back to simpler times—vacations, family, and a whole lot of chocolate. I hope it does the same for you.
And hey—if you make it, send me a pic! Or tell me if you found some wild new twist on it. I love hearing your ideas.
Can’t wait to hear what you think!
<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!
Keep the Flavor Coming – Try These:
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!
11 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!!!
I would love to try this recipe, but I see a problem.
There are no measurements of the ingredients.
Hi Barrie,
Thanks for your message! The ingredient measurements are listed on the recipe card down below. The notes in the middle of the post are just additional tips, but if you scroll to the end, you’ll find the printable recipe with all the measurements included.
Happy cooking!