Mackinac Island is an oasis of nostalgia nestled in Michigan’s Lake Huron. To get there, hop on a ferry or small plane to arrive at the tiny little island, less than 4 miles in size. The island is a beloved tourist destination known for its beautiful landscape, quaint small town charm, great restaurants, and most notably – its fudge. Mackinac Island fudge remains a popular, beloved treat. It’s a confection that’s well over a century old, and those who’ve tried it absolutely rave about it.
While there are several fudge shops on the island, there’s one that continues to dole out its famous sweet treats well over one hundred years later. Murdick’s Fudge on Mackinac Island has a long history in the fudge business. On Mackinac Island, fudge making is truly an art form and no visit to the island is complete without sampling some of this famous fudge. We can’t make the exact same fudge as we find might find on Mackinac Island, but that won’t stop us from whipping up a batch on our own. Chocolate is irresistible in every form, and fudge is no exception.
Simple ingredients handled just the right way will result in a rich and creamy fudge. We don’t have quite the skill set that you’ll find in these Mackinac Island fudge shops, but what we do have is a great love for this chocolate treat. If you’re new to fudge making, this is an easy recipe to start with. Proceed with caution – when dealing with hot sugar it’s always important to practice patience, because a sweet reward awaits at the end of this candy making journey. We consider this our homage to the original, and boy does it taste good, but when have we ever turned down a good piece of chocolate?!
Mackinac Island Fudge
Yield(s): Serves 16-20, depending on size of slices/pieces
40 minutes
you’re making mealtime meaningful.
Ingredients
- 8 tablespoons unsalted butter
- ½ cup milk
- ½ cup granulated white sugar
- ½ cup brown sugar, firmly packed
- Pinch of salt
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 cups confectioners’ sugar
Preparation
- Mix butter, milk, salt, brown and white sugars in a heavy pan on medium heat. Bring to a boil and stir continuously for 6 minutes.
- Remove from heat and cool briefly, then add vanilla, cocoa powder, and confectioner’s sugar. Beat with an electric mixer until fudge is smooth and thick.
- Pour onto a buttered baking pan. When cool enough to touch, use a spatula to help roll mixture into log form, wrap it in plastic wrap and place in freezer for 20 minutes.
- Slice to serve. Enjoy!