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Mackinac Fudge

When I got married, a woman at my parents’ church gave me this version of a popular Michigan treat. I sometimes pipe a bit of frosting onto each piece for decoration during the holidays. —Kristen Ekhoff, Akron, Indiana
  • Total Time
    Prep: 5 min. Cook: 25 min. + chilling
  • Makes
    3 pounds (117 pieces)


  • 2 teaspoons plus 1 cup butter, divided
  • 4 cups sugar
  • 1 cup 2% milk
  • 25 large marshmallows
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 cups semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 1 teaspoon vanilla extract
  • Decorating icing and sprinkles, optional


  • Line a 13x9-in. pan with foil; grease the foil with 2 teaspoons butter.
  • In a large heavy saucepan, combine the sugar, milk and remaining 1 cup butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
  • Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
  • Score into 1-in. squares. Refrigerate, covered, until firm, about 3 hours. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired.
Nutrition Facts
1 piece: 79 calories, 4g fat (2g saturated fat), 5mg cholesterol, 18mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 1g protein.

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  • Leanna
    Sep 7, 2020

    Sooo good

  • Mariann
    Jul 15, 2020

    Excellent recipe! Just like how my mom made me when I was a little girl, she called it Fudge Candy but can't seem to find the recipe now since she passed. My stepsons went crazy on these! Will make again and again. Thanks for sharing.

  • Bakeronduty
    Jul 3, 2020

    I agree with using mini marshmallows and you get a nicer fudge if you buy good chocolate. I prefer Guittard chocolate.

  • stellarfarm
    Jul 1, 2020

    I've been using this recipe for fudge for over 50 years...but it is called Fannie Mae Fudge. It's always rich, fudgy

  • Charles
    Jun 17, 2020

    We tried this recipe, and no matter how hard we tried the consistency came out best described as that of caramel. The taste wasn't as good as other fudge recipes, but worst of all, the thick gooey consistency made eating it unbearable, we threw it out, a waste of money. I have read other reviews that stated this actually a version of Mackinac Fudge, and not the original recipe, I can only hope the original Mackinac Recipe is better than this one.

  • Nancy
    May 26, 2020

    The Fantasy Fudge is the only fudge I make, around the holidays. Another variation is to use white chocolate chips, then substitute the flavoring of your choice for the vanilla, e.g., maple flavoring.

  • DDPLoeches
    May 25, 2020

    I haven't even made this, but it's similar to my mom's and my husband's mom's recipes. I do wonder why the editor's note says to test your candy thermometer; the recipe instructions don't use it.

  • Carol
    May 24, 2020

    My mom made this back in the 1950's. I still make it today. Differences are, evaporated milk instead of milk, 3 Bakers Sweet choc bars, instead of the milk choc, One 10 oz bag of mini marshmallows, instead of big ones and I always add 2 cups of nuts. It's a very rich darker fudge. It's been a winner with my family for almost 70 years.

  • michiganpatty
    May 24, 2020

    I’ve lived in Mi all my life, have been to Mackinac Island numerous times

  • Rob
    May 24, 2020

    2 things: 1) this is NOT the Mackinac Fudge formula. This has been around under a great many names, for many years. 2) Is there something missing here? The Editor's note says to calibrate one's candy thermometer, but I didn't see any instruction that said to use one. Why calibrate, if one isn't going to use it??????