Mackinac Island Style Fudge
Indulge in the rich, velvety delight of Mackinac Island Style Fudge, a classic treat inspired by the sweet traditions of Michigan’s famous island. This easy-to-make recipe blends creamy whole milk, buttery richness, and a decadent mix of semi-sweet chocolate and cocoa powder, delivering a perfectly smooth, melt-in-your-mouth texture. With just 10 minutes of prep time, this homemade fudge is a nostalgic yet approachable dessert that pairs perfectly with holiday gatherings or as a sweet gift. Finished with a touch of luscious vanilla and sifted powdered sugar for ultimate creaminess, this fudge captures the essence of an old-fashioned candy shop in every bite. Best served in bite-sized squares, it’s a crowd-pleaser you’ll want to make over and over again.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Whole milk
- 0.5 cup Unsalted butter
- 0.25 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 2 cups Powdered sugar
Instructions
Grease an 8x8 inch baking dish or line it with parchment paper, ensuring there is enough overhang on the sides for easy removal.
In a medium-sized saucepan, combine the granulated sugar, whole milk, unsalted butter, and salt. Cook over medium heat, stirring continuously, until the butter is melted and the sugar is fully dissolved.
Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Continue to stir frequently and cook for about 5 to 7 minutes, or until the mixture slightly thickens.
Remove the saucepan from the heat and quickly stir in the semi-sweet chocolate chips and unsweetened cocoa powder. Stir until the chocolate chips are fully melted and the mixture is smooth.
Add the vanilla extract and stir to combine.
Using a fine mesh sieve, sift in the powdered sugar a little at a time. Stir vigorously between additions to ensure the mixture remains smooth and there are no lumps.
Once all the powdered sugar is incorporated, pour the fudge mixture into the prepared baking dish. Spread it evenly with a spatula or the back of a spoon.
Allow the fudge to cool at room temperature for 2 to 3 hours, or until it is fully set. You can also refrigerate it for faster setting.
Once set, remove the fudge from the baking dish using the parchment paper overhang (if used). Cut it into small squares or rectangles for serving.
Store the fudge in an airtight container at room temperature for up to one week, or refrigerate for extended freshness.
Nutrition Facts
Calories |
3962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 801.6 g | 291% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 738.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 386 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1297 mg | 28% | |
*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.
