This Mackinac Island Fudge recipe captures the creamy, melt-in-your-mouth texture and rich chocolate flavor that has made it a famous treat. With just a few simple ingredients and some patience, you can recreate this iconic fudge at home. Perfect for gifting, parties, or indulging yourself!
Ingredients:
- 3 cups granulated sugar
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 6 oz semi-sweet chocolate, chopped (or chocolate chips)
- 6 oz milk chocolate, chopped (or chocolate chips)
- Optional: nuts (like pecans or walnuts), for mixing or topping
Instructions:
- Prepare the Pan: Line an 8×8-inch or 9×9-inch baking dish with parchment paper or foil, leaving overhang for easy removal. Lightly grease the paper or foil.
- Combine Ingredients: In a heavy-bottomed saucepan over medium heat, combine the sugar, milk, heavy cream, and butter. Stir until the sugar dissolves and the mixture is smooth.
- Bring to a Boil: Increase the heat to medium-high and bring the mixture to a boil. Attach a candy thermometer to the side of the pan and cook without stirring until the mixture reaches 234°F (soft ball stage).
- Cool the Mixture: Remove the pan from the heat and let it cool for 5-7 minutes, or until the temperature lowers to around 110°F. Do not stir while cooling.
- Add Chocolate and Vanilla: Stir in the semi-sweet and milk chocolate along with the vanilla extract. Mix vigorously until the chocolate is fully melted, and the fudge becomes glossy and thick. If desired, fold in nuts at this stage.
- Pour into the Pan: Quickly pour the fudge into the prepared pan, spreading it evenly with a spatula.
- Cool and Set: Allow the fudge to cool at room temperature for about 2 hours, or until fully set. For faster setting, place it in the refrigerator.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper overhang. Slice into squares and enjoy!
Tips for Success:
- Use a candy thermometer to ensure the fudge reaches the correct temperature for the perfect texture.
- Avoid stirring the mixture after it starts boiling to prevent crystallization.
- For variations, try swirling in peanut butter, adding marshmallows, or sprinkling sea salt on top before the fudge sets.
Nutrition (per piece, based on 16 pieces):
- Calories: 200
- Protein: 1g
- Carbohydrates: 28g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 20mg
- Sugar: 26g
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