Mackinac Island Butter Pecan Fudge
Indulge in the rich, nostalgic flavors of Mackinac Island Butter Pecan Fudge, a creamy and decadent treat inspired by the famous confectioneries of Michigan’s Mackinac Island. This homemade fudge recipe blends velvety butter, luscious heavy cream, and sweet brown sugar to create a smooth, melt-in-your-mouth texture. Toasted pecans add a nutty crunch that perfectly complements the buttery sweetness, while a hint of pure vanilla rounds out the flavor. Cooked to perfection at soft-ball stage and finished with powdered sugar for that classic fudgy consistency, this recipe is foolproof and bursting with old-fashioned charm. Whether served at festive gatherings or gifted as a homemade delight, this indulgent fudge is a showstopper. Perfect for holiday desserts, party trays, or a luxurious everyday treat, this easy-to-follow recipe is sure to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup brown sugar
- 0.75 cup unsalted butter
- 2 cups heavy cream
- 0.5 cup light corn syrup
- 0.5 teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 1.5 cups pecans, toasted and roughly chopped
Instructions
Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving an overhang for easy removal. Lightly grease the paper to prevent sticking.
In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, butter, heavy cream, corn syrup, and salt over medium heat. Stir continuously with a wooden spoon until the butter is melted and the sugars have dissolved.
Attach a candy thermometer to the pan. Let the mixture cook, without stirring, until it reaches 238°F (soft-ball stage). This will take about 15-20 minutes. Remove from heat immediately once the temperature is reached.
Stir in the vanilla extract. Slowly add the powdered sugar in batches, mixing well after each addition to avoid lumps. Continue stirring until the mixture is smooth and begin to thicken.
Fold in the toasted, chopped pecans and mix evenly throughout the fudge batter.
Pour the mixture into the prepared baking pan. Spread it out evenly using a spatula, and quickly smooth the top before the fudge starts to set.
Allow the fudge to cool completely at room temperature, then transfer it to the refrigerator to firm up for about 2 hours.
Once set, lift the fudge out of the pan using the parchment overhang. Cut into 24 squares with a sharp knife, wiping the blade clean between cuts for smooth edges.
Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. Enjoy as a delightful treat or give as a thoughtful homemade gift!
Nutrition Facts
Calories |
7698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.1 g | 451% | |
| Saturated Fat | 148.8 g | 744% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 1135.0 g | 413% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 1105.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 920 mg | 20% | |
*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.
