Mackinac Island Fudge My Version

Indulge in the rich, velvety sweetness of this homemade Mackinac Island Fudge – My Version, a decadent twist on the iconic treat from Michigan’s famed fudge shops. Crafted with a luscious blend of dark chocolate, granulated and brown sugar, and a splash of pure vanilla, this recipe delivers an irresistibly smooth texture with a perfectly balanced sweetness. A touch of heavy cream and a glossy finish achieved with confectioners' sugar make this fudge melt-in-your-mouth perfection. With minimal prep time and easy-to-follow instructions, this recipe recreates the nostalgia of Mackinac Island right in your kitchen. Perfect as a gift or a sweet after-dinner treat, this fudge will quickly become a household favorite.

Nutriscore Rating: 34/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 24

Ingredients

• 2 cups Granulated sugar
• 0.5 cups Brown sugar
• 0.5 cups Unsalted butter
• 1 cup Heavy cream
• 0.25 teaspoons Salt
• 2 cups Dark chocolate chips or chopped dark chocolate
• 1 teaspoons Pure vanilla extract
• 1.5 cups Confectioners' sugar

Directions

Step 1

Prepare an 8x8-inch square baking dish by lining it with parchment paper, leaving a bit of overhang on the sides for easy removal. Lightly grease the parchment paper with butter or cooking spray.

Step 2

In a heavy-bottomed medium saucepan, combine granulated sugar, brown sugar, unsalted butter, heavy cream, and salt. Stir over medium heat until the sugar dissolves and the butter melts completely.

Step 3

Increase the heat to medium-high and bring the mixture to a rolling boil. Clip a candy thermometer to the side of the pan, ensuring the tip doesn’t touch the bottom. Boil the mixture, stirring occasionally, until it reaches 234°F (soft-ball stage). This typically takes about 8–10 minutes.

Step 4

Once the desired temperature is reached, remove the saucepan from the heat and immediately stir in the dark chocolate and vanilla extract until fully melted and smooth.

Step 5

Allow the mixture to cool slightly for about 5 minutes. Then, using a hand or stand mixer on low speed, beat in the confectioners' sugar a bit at a time until the fudge thickens and becomes glossy.

Step 6

Transfer the fudge into the prepared baking dish, smoothing the surface with an offset spatula or the back of a spoon.

Step 7

Let the fudge cool at room temperature for about 2–3 hours or speed up the process by placing it in the refrigerator for 1 hour until completely set.

Step 8

Once the fudge is firm, remove it from the pan using the parchment overhang and cut it into 24 pieces (4x6 grid).

Step 9

Serve at room temperature and store leftovers in an airtight container for up to 2 weeks.

Nutrition Facts

Serving size	1441.9 grams (1441.9g)

Amount per serving	% Daily Value*
Calories	5989

Total Fat 272.00g	349%
Saturated Fat 156.00g	780%
Polyunsaturated Fat NaNg
Cholesterol 364mg	121%
Sodium 700mg	30%
Total Carbohydrate 915.00g	333%
Dietary Fiber 32.00g	114%
Total Sugars 849.50g
Protein 32.40g	65%

Vitamin D 0IU	0%
Calcium 394mg	30%
Iron 33mg	181%
Potassium 1714mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 2.1%

Carbs: 58.7%