Mackinac Fudge

Mackinac fudge is a classic treat that captures the essence of traditional American confectioneries, particularly famous on Michigan’s Mackinac Island. This rich, velvety Mackinac fudge recipe is a decadent indulgence with a smooth, creamy texture, making it a delight for any sweet tooth. The combination of chocolate and marshmallows creates a luxurious melt-in-your-mouth experience, perfectly balanced with a hint of vanilla. Mackinac fudge is an easy no-bake dessert to serve for special occasions or give as a thoughtful homemade gift, and this classic fudge recipe can be easily customized with various flavors and mix-ins.

Ingredients for Mackinac Fudge

• Butter: You’ll need butter to grease the pan and enrich the fudge itself. Ensure you have enough to generously coat your pan to prevent sticking and add a creamy, smooth texture to the fudge mixture.
• Sugar: Granulated sugar is essential for this fudge recipe, providing the sweetness that defines this classic treat.
• Milk: This recipe uses 2% milk to create a creamy base that complements the rich chocolate flavor.
• Marshmallows: The marshmallows provide both sweetness and a soft, chewy texture.
• Chocolate: This fudge uses a combination of milk chocolate chips, semisweet chocolate chips and an unsweetened chocolate bar. The blend of chocolates ensures a rich, balanced flavor profile.
• Vanilla extract: A small amount of vanilla extract adds a subtle yet essential note of warmth and richness.
• Icing and sprinkles (optional): Icing and sprinkles make fun decorations to top off your fudge, especially if you plan to give it as a gift.

Directions

Step 1: Prepare the pan

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Line a 13×9-inch pan with foil, then grease the foil with 2 teaspoons of butter.

Editor’s Tip: Check out these common fudge mistakes before starting the next steps.

Step 2: Make the base

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In a large, heavy saucepan, combine the sugar, milk and remaining 1 cup of butter. Bring the mix to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for two minutes. Remove from the heat.

Step 3: Add the marshmallows and chocolate

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Stir in the marshmallows until melted. Then add all the chocolate and stir until melted. Stir in the vanilla.

Step 4: Let the fudge set

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Immediately spread the fudge into your prepared pan. Let it cool for one hour, then score it into 1-inch squares. Refrigerate, covered, until firm, about three hours.

Step 5: Cut the fudge

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Using the foil, lift the fudge out of the pan. Remove the foil and cut up the fudge. Decorate if desired.

Editor’s Tip: To cut the fudge without it crumbling, use a sharp knife and warm it slightly by running it under hot water, then dry it before cutting. This helps in making clean cuts.

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Mackinac Fudge Variations

• Add nuts: Toss in some chopped walnuts, pecans, peanuts or almonds for a crunchy texture.
• Make it minty: Mix in peppermint extract and sprinkle crushed candy canes on top for a refreshing flavor.
• Change up the chocolate: Substitute some of the chocolate chips with white chocolate chips for a sweeter, creamier version.
• Flavor it with fruit: Add chopped dried fruits like cranberries or cherries for a chewy and fruity twist.

How to Store Mackinac Fudge

To store Mackinac fudge and maintain its freshness, place the fudge in an airtight container at room temperature, which will keep it fresh for up to two weeks. Be sure to separate layers with waxed paper or parchment paper to prevent sticking. For longer storage, refrigerate the fudge in an airtight container, where it can last up to three weeks; allow it to come to room temperature before serving to achieve the best texture.

Can you freeze Mackinac fudge?

Yes, you can freeze Mackinac fudge to extend its shelf life. To do so, wrap individual pieces in plastic wrap to prevent freezer burn, then place them in a freezer-safe airtight container or zip-top bag. The fudge can be frozen for up to three months. When you’re ready to enjoy it, thaw the fudge in the refrigerator or at room temperature.

Mackinac Fudge Tips

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Why is my fudge grainy?

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

What if my fudge doesn’t set?

If your fudge turned out super sticky, or it didn’t set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234° and 239°F). You can try reheating it to the proper temperature, or repurpose it as a delicious ice cream topping. By the way, here’s how to make microwave fudge if you need a new batch in a pinch.

Why is my fudge too soft or too hard?

The amount of time you cook fudge directly affects its firmness. Cook it too little and the water won’t evaporate, causing the fudge to be soft. Cook it too long and the fudge won’t contain enough water, making it hard with a dry, crumbly texture. Pay attention to the timetable specified in the recipe, and you’ll get the hang of it after a batch or two.