Introduction

Experience the rich, creamy delight of the Best Mackinac Island Fudge, a classic treat loved by many. This simple recipe brings the authentic flavor of the famous island fudge right into your kitchen.

A close-up image shows several small, soft squares of chocolate fudge with a smooth, dense texture and tiny holes, arranged in front of a larger block of the same fudge that is partially sliced. A woman's hand is gently holding one cube between the thumb and forefinger above the pile. The fudge is a rich, deep brown color and appears creamy and moist. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons unsalted butter
½ cup milk
½ cup granulated white sugar
½ cup brown sugar, firmly packed
Pinch of salt
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
2 cups confectioners’ sugar

Instructions

Step 1: In a saucepan, combine the butter, granulated sugar, brown sugar, milk, and a pinch of salt. Bring the mixture to a boil over medium heat, then reduce to low and cook for 6 minutes, stirring constantly to prevent burning.
Step 2: Remove the saucepan from heat and let the mixture cool slightly. Stir in the vanilla extract, unsweetened cocoa powder, and confectioners’ sugar until the mixture becomes smooth and well combined.
Step 3: Pour the fudge mixture onto a baking sheet or silicone mat, spreading it evenly. Allow it to cool until firm enough to handle.
Step 4: Shape the cooled fudge into a log, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes before slicing and serving.

Tips & Variations

Use a silicone spatula for mixing to help scrape the sides of the pan and achieve a smoother texture.
For a nutty twist, fold in chopped pecans or walnuts before pouring the fudge onto the baking sheet.
If you prefer a sweeter fudge, add a little more confectioners’ sugar to taste during mixing.

Storage

Store the fudge wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It will keep fresh for up to 2 weeks. Bring fudge to room temperature before serving for the best flavor and texture.

How to Serve

The image shows soft, square-shaped pieces of chocolate fudge, stacked in a small pile on a white marbled surface. The fudge pieces have a smooth texture with slight cracks and air holes, and their dark brown color looks rich and creamy. In the background, there is a larger block of the same fudge, partially sliced with rounded edges, also resting on the white marbled surface. The focus is on the front pile, highlighting the dense and moist texture of the fudge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added pinch of salt to avoid making the fudge too salty.

Is it necessary to refrigerate the fudge?

Refrigeration helps the fudge set firmly and extends its shelf life, but you can keep it at room temperature for a day or two if wrapped well.

Best Mackinac Island Fudge Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

This Best Mackinac Island Fudge recipe delivers a rich, creamy, and smooth chocolate fudge that melts in your mouth. Made with simple ingredients like butter, cocoa, sugars, and vanilla, this classic treat is perfect for gifting or enjoying as a delightful homemade dessert.

Author: Elias
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 40 minutes
Yield: Approximately 24 pieces 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fudge Base

8 tablespoons unsalted butter
½ cup milk
½ cup granulated white sugar
½ cup brown sugar, firmly packed
Pinch of salt
1 teaspoon vanilla extract

Chocolate & Sweetener

½ cup unsweetened cocoa powder
2 cups confectioners’ sugar

Instructions

Prepare the Fudge Mixture: In a medium saucepan, combine the butter, granulated white sugar, brown sugar, milk, and a pinch of salt. Place the pan over medium heat and bring the mixture to a boil, stirring constantly to prevent burning.
Cook the Mixture: Once boiling, reduce the heat to low and continue cooking for 6 minutes while stirring constantly. This step ensures the sugars properly dissolve and the mixture thickens to the right fudge consistency.
Cool Slightly and Add Flavors: Remove the saucepan from heat and allow the mixture to cool just enough so it doesn’t cook the next ingredients. Stir in the vanilla extract, unsweetened cocoa powder, and confectioners’ sugar thoroughly until the mixture is smooth and fully combined.
Shape and Chill the Fudge: Pour the fudge mixture onto a baking sheet or silicone mat, spreading it evenly. Let it cool until firm enough to handle, then shape it into a log. Wrap tightly with plastic wrap and place it in the refrigerator for at least 30 minutes to set completely before slicing and serving.

Notes

Make sure to stir constantly during cooking to avoid burning and grainy texture.
Using a silicone mat can prevent sticking and make removing the fudge easier.
You can add chopped nuts or chocolate chips for variation before the fudge sets.
Store fudge in an airtight container in the refrigerator for up to 2 weeks.
Let the fudge come to room temperature before serving for the best texture and flavor.

Keywords: Mackinac Island fudge, chocolate fudge, homemade fudge recipe, classic fudge, easy fudge, creamy fudge