The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Introduction:
Craving a taste of nostalgia and sweetness that melts in your mouth? Let me introduce you to the irresistible Mackinac Island Fudge recipe! This isn’t just any ordinary fudge – it’s a piece of history, a cherished tradition that has delighted visitors to Michigan’s iconic Mackinac Island for generations. Rich, creamy, and wonderfully decadent, this homemade fudge recipe brings the charm of the island’s famous confectioneries right to your kitchen. Whether you’re reliving vacation memories or simply want to treat yourself to something special, this classic recipe promises to satisfy your sweet tooth and create moments of pure chocolate bliss!
1. How to Make this Recipe:

Making Mackinac Island fudge is like orchestrating a sweet symphony – it requires patience, attention to detail, and a bit of arm muscle for stirring! But don’t worry, I’ll guide you through each step as if I’m right there in the kitchen with you. The key is to have all your ingredients measured and ready before you start, as timing is crucial when working with sugar and chocolate. We’ll be using a candy thermometer to achieve that perfect, creamy texture that Mackinac Island fudge is famous for. Trust me, the effort is worth it when you take that first velvety bite!
2. Ingredients for this Recipe:

- 2 cups granulated sugar
- 1 cup whole milk
- 2 tablespoons butter
- 1/8 teaspoon salt
- 2 ounces unsweetened chocolate, chopped
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped walnuts or pecans
3. Step-by-Step Guide for Making this Recipe:

- Prepare Your Workspace: Line an 8-inch square pan with parchment paper, letting it hang over the sides. This will make it easier to remove the fudge later. Have all your ingredients measured and ready to go.
- Combine Base Ingredients: In a heavy-bottomed saucepan, combine the sugar, milk, butter, and salt. Place over medium heat and stir constantly until the sugar dissolves completely.
- Cook the Mixture: Once the sugar has dissolved, add the chopped chocolate. Continue cooking, stirring occasionally, until the mixture reaches 236°F (soft-ball stage) on a candy thermometer. This usually takes about 15-20 minutes. Be patient and don’t rush this step!
- Cool Slightly: Remove from heat and let the mixture cool to 110°F without stirring. This should take about 10 minutes.
- Beat the Fudge: Add vanilla extract and begin beating the fudge vigorously with a wooden spoon until it loses its gloss and becomes very thick. This typically takes 5-7 minutes and requires some muscle! The fudge should start to hold its shape.
- Add Nuts: If using nuts, fold them in quickly before the fudge sets.
- Pour and Set: Quickly pour or spread the fudge into your prepared pan. Smooth the top with a spatula.
- Cool and Cut: Let the fudge cool completely at room temperature (about 2 hours) before cutting into squares.
4. Tips and Variations:

- For a marble effect, don’t fully incorporate the chocolate – leave some streaks
- Try different chocolate varieties like milk or white chocolate
- Add a tablespoon of corn syrup for extra smoothness
- Store in an airtight container at room temperature for up to 2 weeks
- For a festive touch, add crushed peppermint during holidays
5. Nutritional Information:

Per 1-inch square serving (approximate):
- Calories: 112
- Total Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 19g
- Sugar: 18g
- Protein: 1g
6. Recipe Notes:
- A candy thermometer is essential for best results
- Don’t make this on a humid day – it can affect the texture
- The beating stage is crucial – don’t stop too soon!
- If the fudge is too soft, you likely didn’t reach the right temperature
- If it’s grainy, you may have stirred during the cooling phase
Mackinac Island Fudge Recipe: A Sweet Taste of Tradition
Course: Uncategorized4
servings20
minutes30
minutes112
kcalIngredients
2 cups granulated sugar
1 cup whole milk
2 tablespoons butter
1/8 teaspoon salt
2 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
Optional: 1 cup chopped walnuts or pecans
Directions
- Prepare Your Workspace: Line an 8-inch square pan with parchment paper, letting it hang over the sides. This will make it easier to remove the fudge later. Have all your ingredients measured and ready to go.
- Combine Base Ingredients: In a heavy-bottomed saucepan, combine the sugar, milk, butter, and salt. Place over medium heat and stir constantly until the sugar dissolves completely.
- Cook the Mixture: Once the sugar has dissolved, add the chopped chocolate. Continue cooking, stirring occasionally, until the mixture reaches 236°F (soft-ball stage) on a candy thermometer. This usually takes about 15-20 minutes. Be patient and don’t rush this step!
- Cool Slightly: Remove from heat and let the mixture cool to 110°F without stirring. This should take about 10 minutes.
- Beat the Fudge: Add vanilla extract and begin beating the fudge vigorously with a wooden spoon until it loses its gloss and becomes very thick. This typically takes 5-7 minutes and requires some muscle! The fudge should start to hold its shape.
- Add Nuts: If using nuts, fold them in quickly before the fudge sets.
- Pour and Set: Quickly pour or spread the fudge into your prepared pan. Smooth the top with a spatula.
- Cool and Cut: Let the fudge cool completely at room temperature (about 2 hours) before cutting into squares.
Notes
- A candy thermometer is essential for best results
Don’t make this on a humid day – it can affect the texture
The beating stage is crucial – don’t stop too soon!
If the fudge is too soft, you likely didn’t reach the right temperature
If it’s grainy, you may have stirred during the cooling phase
FAQs( Frequently Asked Questions)
- Can I make this without a candy thermometer? While not recommended, you can use the soft-ball test in cold water.
- Why did my fudge turn out grainy? This usually happens if you stir the mixture while it’s cooling or if sugar crystals form on the sides of the pan.
- Can I double the recipe? Yes, but use a larger pan and be prepared for longer cooking and beating times.
- How long does homemade fudge last? When stored properly in an airtight container, it can last up to 2 weeks at room temperature.
- Can I freeze this fudge? Yes! Wrap it tightly and freeze for up to 3 months.
Conclusion:
There you have it – a piece of Mackinac Island magic right in your own kitchen! This fudge recipe might take a little practice to perfect, but the results are absolutely worth it. Whether you’re making it for a special occasion, giving it as a gift, or just treating yourself, this rich, creamy fudge will transport you to the charming streets of Mackinac Island with every bite. Remember, the key to great fudge is patience and precision – so take your time, follow the steps carefully, and most importantly, enjoy the sweet rewards of your effort!