Mackinac Island Chocolate Butter Pecan Fudge
Indulge in the rich, velvety decadence of Mackinac Island Chocolate Butter Pecan Fudge, a true classic inspired by Michigan’s most beloved fudge shops! This irresistible treat combines smooth mini semisweet chocolate chips with buttery toasted pecans for a delightful crunch in every bite. Made with marshmallow creme for the perfect creamy texture and crafted on the stovetop to ensure a luxurious melt-in-your-mouth finish, this easy-to-follow recipe creates a confection worthy of any celebration. Set in an 8x8 pan and portioned into 24 squares, it’s ideal for sharing during holidays, gifting, or simply enjoying as a sweet homemade indulgence. Whether you’re a fudge enthusiast or new to candy-making, this recipe’s timeless flavors and foolproof instructions will quickly make it a favorite. Keywords: Mackinac Island fudge, chocolate butter pecan fudge, easy homemade fudge recipe, holiday desserts, classic fudge recipe.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 stick unsalted butter
- 1 cup heavy cream
- 0.5 teaspoons salt
- 2 cups mini semisweet chocolate chips
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup toasted pecans
Instructions
Prepare an 8x8-inch square baking pan by lining it with parchment paper, leaving some overhang for easier fudge removal, and lightly grease the paper with butter or cooking spray.
In a large, heavy-bottomed saucepan, combine the granulated sugar, light brown sugar, unsalted butter, heavy cream, and salt.
Place the saucepan over medium heat and stir constantly until the butter has melted and the mixture begins to come together.
Clip a candy thermometer to the side of the saucepan. Bring the mixture to a gentle boil and cook, stirring occasionally, until it reaches 234°F (soft-ball stage). This typically takes about 8-10 minutes.
Once the mixture reaches 234°F, remove the pan from the heat and carefully stir in the mini semisweet chocolate chips until completely melted and smooth.
Quickly add the marshmallow creme and vanilla extract, stirring until thoroughly combined.
Fold in the toasted pecans, ensuring they are evenly distributed throughout the fudge mixture.
Pour the hot fudge into the prepared baking pan, spreading it out evenly with a spatula.
Allow the fudge to cool at room temperature for about 2 hours, or until fully set. For faster setting, place the pan in the refrigerator for 1 hour.
Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut into 24 squares.
Store the fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
7680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.9 g | 501% | |
| Saturated Fat | 194.5 g | 972% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 1081.4 g | 393% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 1004.0 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2080 mg | 44% | |
*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.
