Best Mackinac Island Fudge Recipe
Introduction
This Best Mackinac Island Fudge recipe captures the rich, creamy texture and deep chocolate flavor that the famous island treat is known for. It’s simple to make and perfect for sharing or enjoying as a sweet indulgence at home.
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 low heat, stirring constantly to prevent burning. Continue cooking and stirring for 6 minutes.
- 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 mixture is smooth and well combined.
- Step 3: Pour the fudge mixture onto a baking sheet lined with parchment paper or a silicone mat. Allow it to cool until firm enough to handle.
- Step 4: Once cooled, shape the fudge into a log, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes before slicing and serving.
Tips & Variations
- For a creamier fudge, try adding a tablespoon of light corn syrup during cooking to prevent crystallization.
- Mix in chopped nuts or mini chocolate chips before pouring the fudge to add texture.
- Use a candy thermometer to ensure the mixture reaches the right temperature for perfect consistency.
Storage
Store the fudge wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to two weeks. To serve, let it sit at room temperature for a few minutes to soften slightly. Fudge can also be frozen for up to three months; thaw in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce or omit the added salt to avoid an overly salty flavor.
Why is the fudge grainy or hard?
Graininess or hardness usually occurs if the sugar crystallizes or if the mixture is cooked at too high a temperature. Stir constantly and cook on low heat for the best smooth texture.
PrintBest Mackinac Island Fudge Recipe
This Best Mackinac Island Fudge recipe delivers a rich, creamy, and perfectly smooth chocolate fudge reminiscent of the famous treat from Mackinac Island. Made with a simple blend of butter, sugars, milk, cocoa, and vanilla, it’s an easy stovetop fudge recipe that’s ideal for chocolate lovers looking to make a classic homemade dessert with a luscious melt-in-your-mouth texture.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 40 minutes
- Yield: 16 servings (about 1-inch slices) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Fudge Base
- 8 tablespoons unsalted butter
- ½ cup milk
- ½ cup granulated white sugar
- ½ cup brown sugar, firmly packed
- Pinch of salt
Flavoring and Sweeteners
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 cups confectioners’ sugar
Instructions
- Combine and Boil: In a medium saucepan, combine the 8 tablespoons of unsalted butter, ½ cup milk, ½ cup granulated white sugar, ½ cup firmly packed brown sugar, and a pinch of salt. Place over medium heat and bring the mixture to a gentle boil, stirring constantly to dissolve the sugars and prevent sticking.
- Simmer and Cook: Once boiling, reduce the heat to low and continue cooking the mixture for 6 minutes, stirring constantly. This careful simmer softens the fudge base and initiates the thickening process needed for the proper fudge texture.
- Cool and Add Flavor: Remove the saucepan from heat and let the sugar mixture cool slightly for a few minutes. Then, stir in 1 teaspoon vanilla extract, ½ cup unsweetened cocoa powder, and 2 cups confectioners’ sugar. Mix thoroughly until the fudge mixture becomes smooth and homogeneous without any lumps.
- Shape and Chill: Pour the smooth fudge mixture onto a baking sheet lined with parchment paper or a silicone mat. Spread evenly and allow it to cool at room temperature until it starts to set. Shape the fudge into a log, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up completely before slicing and serving.
Notes
- Stirring constantly during the cooking process is crucial to prevent the mixture from burning or sticking to the pan.
- Using a silicone mat or parchment paper prevents the fudge from sticking, making it easier to remove and shape.
- For a firmer fudge, allow refrigeration for longer than 30 minutes as preferred.
- Ensure the fudge mixture cools slightly before adding cocoa and confectioners’ sugar to avoid grainy texture.
- You can customize this recipe by adding nuts or vanilla chips for extra texture and flavor if desired.
Keywords: Mackinac Island fudge, homemade fudge recipe, chocolate fudge, creamy fudge, easy fudge recipe, stovetop fudge, classic fudge
