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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
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.
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.
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.
Transfer the fudge into the prepared baking dish, smoothing the surface with an offset spatula or the back of a spoon.
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.
Once the fudge is firm, remove it from the pan using the parchment overhang and cut it into 24 pieces (4x6 grid).
Serve at room temperature and store leftovers in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
5989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.0 g | 349% | |
| Saturated Fat | 156.0 g | 780% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 915.0 g | 333% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 849.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 1714 mg | 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.
