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Mackinac Island Fudge

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Mackinac Island Fudge is a creamy, decadent confection that carries the sweet legacy of Michigan’s famous fudge shops right into your kitchen. Each square offers a dense, velvety texture that melts slowly on your tongue.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) packed brown sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup (45–50 g) unsweetened cocoa powder
  • 2 cups (240 g) powdered sugar
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Prepare the pan: Lightly butter an 8-inch square pan or line it with parchment paper.
  2. Combine the base: In a heavy-bottomed saucepan, combine the butter, milk, granulated sugar, brown sugar, and salt.
  3. Bring to a boil: Heat over medium heat, stirring until the butter melts and the sugars dissolve.
  4. Cook the mixture: Once boiling, continue cooking for 6 minutes, stirring constantly to prevent scorching.
  5. Add the chocolate ingredients: Remove the pan from the heat. Let it cool briefly, then stir in the vanilla extract.
  6. Beat until smooth: Sift together the cocoa powder and powdered sugar. Gradually add them to the warm mixture and beat with an electric mixer until thick and smooth.
  7. Add the nuts: Fold in the chopped pecans or walnuts, if using.
  8. Set the fudge: Spread the mixture evenly in the prepared pan and smooth the top.
  9. Chill: Refrigerate until firm, approximately 1–2 hours, or until easy to cut.
  10. Slice and serve: Cut into small squares with a sharp knife and store in an airtight container in the refrigerator.

Notes

  • Use a heavy-bottomed pan to prevent hot spots that can scorch the milk and sugars.
  • Measure precisely: level off your cups of powdered sugar and cocoa for consistent results.
  • Beat thoroughly: Don’t rush the mixing stage, as incorporating air helps the fudge develop its characteristic silky texture.
  • Line your pan with parchment paper to make lifting the finished block out effortless.
  • Do not skip constant stirring during boiling to avoid burnt sugar and grainy texture.
  • Do not add cocoa to hot liquid; always sift and add dry ingredients off the heat to prevent lumps.
  • Do not cut too soon; refrigerate until completely firm to prevent smudging and loss of shape.

Nutrition

Find it online: https://dishmio.com/mackinac-island-fudge/