Mackinac Fudge Recipe

4.5 21 26
Mackinac Fudge Recipe
Mackinac Fudge Recipe photo by Taste of Home
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Mackinac Fudge Recipe

Read Reviews
4.5 21 26
Publisher Photo
When I got married, a lady at my parents’ church gave me this version of a popular Michigan treat. I sometimes pipe a bit of frosting on each piece for decoration during the holidays. —Kristen Ekhoff, Akron, Indiana
MAKES:
117 servings
TOTAL TIME:
Prep: 5 min. Cook: 25 min. + chilling
MAKES:
117 servings
TOTAL TIME:
Prep: 5 min. Cook: 25 min. + chilling

Ingredients

  • 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 (12 ounces) semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 1 teaspoon vanilla extract
  • Decorating icing and sprinkles, optional

Directions

Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.
In a large heavy saucepan, combine the sugar, milk and remaining 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, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired. Yield: 3 pounds (117 pieces).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Mackinac Fudge in Taste of Home December/January 2013, p100

  • 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 (12 ounces) semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 1 teaspoon vanilla extract
  • Decorating icing and sprinkles, optional
  1. Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.
  2. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.
  3. Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.
  4. Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired. Yield: 3 pounds (117 pieces).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Mackinac Fudge in Taste of Home December/January 2013, p100

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Reviews forMackinac Fudge

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Renee User ID: 9012149 258993
Reviewed Jan. 1, 2017

"This recipe is a variation of the Fantasy Fudge Recipe (only more complicated) that you can find on the jet-puff marshmallow creme jar. It is what is called a no fail recipe. I am pretty sure that the actual Mackinac Fudge is not made with marshmallows since they creme it on marble. Also, instead of milk you could use half & half for a richer fudge."

MY REVIEW
corkymonster1977 User ID: 7017080 258708
Reviewed Dec. 27, 2016

"Amazing!! I sprinkled turbinado sugar on top for decoration and texture. The recipe was fairly easy, but you have to have everything ready and move fast because once the chocolate goes in it starts coming together immediately. Everyone at my Christmas party raved about it."

MY REVIEW
jdogg22 User ID: 8421733 258123
Reviewed Dec. 14, 2016

"I have this exact recipe. Mine is called "Fannie Mae Fudge" lol. It is a very good recipe and does make a lot! My recipe calls for a jelly roll pan. 15" x 10" x 1". It makes perfect size pieces when cut."

MY REVIEW
Sunpoker User ID: 7964203 225660
Reviewed Apr. 30, 2015

"So easy and yummy too."

MY REVIEW
Julie Hubert User ID: 3353142 223143
Reviewed Mar. 19, 2015

"The best fudge ever!"

MY REVIEW
Lorraine99 User ID: 8270153 221267
Reviewed Feb. 24, 2015

"This is THE best recipe for fudge I have ever made. I followed the directions exactly and it came out perfectly smooth and delicious. Be warned, though, it is addicting."

MY REVIEW
manpabrown User ID: 1979130 215795
Reviewed Dec. 24, 2014

"Even though not exactly Mackinac fudge - close enough to make me happy. Grew up vacationing there my entire childhood. Live far away now - was nice to share a taste and some memories with my adult children. The platter was gone in less than 24 hours. Glad I tucked some away for Christmas day :-)"

MY REVIEW
LEE-LIE User ID: 7613180 215450
Reviewed Dec. 20, 2014

"My first time making fudge - GREAT recipe! This is a no-brainer if you follow the instructions"

MY REVIEW
mamamo123 User ID: 3803043 215104
Reviewed Dec. 17, 2014

"Use a recipe that indicates the temperature needed during cooking, before adding marshmallows. Evidently mine was too hot when I added the chocolate because the chocolate broke and the fudge was ruined."

MY REVIEW
lindakw User ID: 7055373 214898
Reviewed Dec. 14, 2014

"it is truly Mackinac fudge! I used dark chocolate instead of semi-sweet - It is awesome!!"

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