Recreate the iconic Mackinac Island fudge at home! This decadent, smooth, and melt-in-your-mouth fudge is perfect for indulging or gifting. A true classic that brings the sweetness of the island to your kitchen.
Ingredients
- 2 cups granulated sugar
- ½ cup whole milk
- ½ cup heavy cream
- ½ cup unsalted butter, cubed
- 2 oz unsweetened chocolate, chopped
- 1 tsp vanilla extract
Instructions
- Prepare the Pan:
- Grease an 8×8-inch baking pan or line it with parchment paper.
- Cook the Fudge Base:
- In a heavy-bottomed saucepan, combine sugar, milk, cream, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat to low and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
- Simmer and Cool:
- Continue cooking the fudge without stirring until it reaches 234°F (soft ball stage) on a candy thermometer. This will take 10–15 minutes.
- Remove the pan from heat and let it cool for 10–15 minutes without stirring.
- Beat and Set the Fudge:
- Add vanilla extract to the cooled mixture. Using a wooden spoon or hand mixer, beat the fudge until it thickens and loses its glossy appearance, about 5–7 minutes.
- Quickly pour the fudge into the prepared pan, spreading it evenly. Let it cool at room temperature until fully set, about 2 hours.
- Slice and Enjoy:
- Cut the fudge into squares and serve. Store in an airtight container for up to 2 weeks.
Notes
- For variations, stir in ½ cup of chopped nuts, mini marshmallows, or chocolate chips before pouring the fudge into the pan.
- Use a candy thermometer for the best results. If you don’t have one, test by dropping a small amount of the mixture into cold water—it should form a soft ball.
- Avoid overbeating, as this can make the fudge grainy.
Nutrition Information (per piece, based on 16 pieces)
- Calories: 150
- Carbohydrates: 20g
- Protein: 1g
- Fat: 7g
- Sugar: 18g
