Introduction

Mackinac Island fudge is a classic treat known for its rich, creamy texture and deep chocolate flavor. This recipe captures the authentic taste with simple ingredients and straightforward steps, perfect for making at home.

A close-up image shows several small, square chocolate fudge pieces with a smooth texture and a rich brown color. The fudge pieces are stacked and scattered on a white marbled surface, with a large round block of fudge in the background. A woman's hand is gently picking up one of the squares from the pile. The chocolate fudge has tiny air holes and a slightly glossy finish, making it look fresh and soft. 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, cocoa powder, and confectioners’ sugar until the fudge is smooth and well combined.
Step 3: Pour the fudge onto a baking sheet lined with a silicone mat or parchment paper. Allow it to cool completely.
Step 4: Once cooled, shape the fudge into a log using your hands or the parchment edges. Wrap the log tightly in plastic wrap and place it in the refrigerator for at least 30 minutes to firm up before slicing and serving.

Tips & Variations

For a creamier texture, use whole milk or substitute half of the milk with heavy cream.
Add chopped nuts or mini chocolate chips before the fudge sets for extra texture.
Make sure to stir constantly while cooking to avoid burning and grainy texture.
Use a candy thermometer to monitor the temperature; the mixture should reach about 234°F (soft-ball stage) for best results.

Storage

Store fudge in an airtight container in the refrigerator for up to two weeks. Allow it to come to room temperature before serving for the best texture. Fudge also freezes well; wrap tightly and freeze for up to three months. Thaw in the refrigerator overnight before eating.

How to Serve

A close-up image of a soft, dark brown chocolate cake loaf being sliced with a large knife. The cake has a smooth, slightly shiny top and a moist, dense texture inside. Four even slices are cut and laid flat next to the remaining loaf, showing the inside color matching the outer crust. A woman's hand holds the knife from the top right corner, guiding the cut. The cake rests on white parchment paper on a surface with a white marbled texture. 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 salt in the recipe to avoid an overly salty fudge.

Why did my fudge turn out grainy?

Grainy fudge often results from not stirring constantly during cooking or the sugar crystals not dissolving fully. Make sure to stir constantly and cook properly to achieve smooth fudge.

Best Mackinac Island Fudge Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

This classic Mackinac Island Fudge recipe delivers a rich, creamy, and deeply chocolatey treat that’s easy to make at home. With a smooth texture and decadent flavor, this fudge is perfect for gifting or enjoying as a sweet indulgence.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 40 minutes
Yield: About 1 pound of fudge, approximately 16 small servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Fudge 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

Prepare the Sugar Mixture: In a medium saucepan, combine the unsalted butter, granulated white sugar, brown sugar, milk, and a pinch of salt. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to dissolve the sugars and prevent burning.
Cook the Mixture: Once boiling, reduce to low heat and maintain a gentle boil while stirring continuously for 6 minutes. This ensures that the sugars cook properly to achieve the fudge’s characteristic texture.
Cool Slightly and Add Flavors: Remove the saucepan from heat and let the mixture cool briefly. Then stir in the vanilla extract, unsweetened cocoa powder, and confectioners’ sugar. Mix thoroughly until you achieve a smooth, uniform fudge mixture.
Shape and Chill the Fudge: Pour the finished fudge onto a baking sheet or a silicone mat, spreading it evenly. Allow it to cool enough to handle, then form the fudge into a log shape. Wrap the fudge tightly in plastic wrap and refrigerate for at least 30 minutes to set before slicing and serving.

Notes

Use a silicone mat or parchment paper on your baking sheet to prevent sticking.
Constant stirring during cooking prevents the sugar from burning and ensures smooth texture.
You can substitute milk with cream for an even richer fudge if desired.
Store fudge in an airtight container in the refrigerator for up to two weeks.
Cut fudge into small squares after chilling for easier serving.

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