🍫 Mackinac Island Fudge

This classic Mackinac Island Fudge is rich, silky, chocolatey, and wonderfully creamy. Inspired by the famous fudge shops of Michigan’s Mackinac Island, this old-fashioned treat is made with butter, evaporated milk, semi-sweet chocolate, and fluffy marshmallow creme.

The result is a smooth fudge that melts beautifully in your mouth and makes an irresistible holiday treat, homemade gift, dessert-table favorite, or afternoon indulgence.

Recipe Information

• Prep Time: 10 minutes
• Cooking Time: 10–15 minutes
• Chilling Time: 2–3 hours
• Total Time: About 3½ hours
• Yield: 24–36 pieces
• Difficulty: Easy
• Method: Stovetop
• Pan: 9 × 13-inch baking pan for thinner pieces or 8-inch square pan for thicker fudge

Ingredients

For the Fudge

• 3 cups (600 g) granulated sugar
• ¾ cup (170 g) unsalted butter
• ⅔ cup (160 ml) evaporated milk
• 12 oz (340 g) semi-sweet chocolate chips
• 7 oz (198 g) marshmallow creme
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

1. Prepare the Pan

Line an 8-inch square or 9 × 13-inch baking pan with parchment paper.

Leave some parchment hanging over the sides so the finished fudge can be lifted out easily.

Lightly butter the parchment if desired.

For thicker, classic fudge squares, use an 8-inch square pan.

2. Combine the Sugar, Butter, and Milk

Place the granulated sugar, butter, and evaporated milk in a large heavy-bottomed saucepan.

Set the pan over medium heat.

Stir continuously until the butter melts and the sugar begins to dissolve.

3. Bring the Mixture to a Full Boil

Continue heating while stirring until the mixture reaches a full rolling boil.

Once it reaches a full boil, reduce the heat slightly if necessary to maintain a steady boil.

Cook for approximately 5 minutes, stirring constantly.

For the most reliable results, use a candy thermometer and cook the mixture to approximately 234–238°F (112–114°C).

This temperature is what gives fudge its properly firm but creamy texture.

Important: Start timing only once the mixture reaches a full rolling boil.

4. Remove From the Heat

Remove the saucepan from the heat immediately once the correct cooking time or temperature is reached.

Do not continue boiling, as overcooking can make the finished fudge dry, crumbly, or overly firm.

5. Add the Chocolate

Immediately add the semi-sweet chocolate chips.

Stir continuously until the chocolate is completely melted and the mixture is smooth and glossy.

6. Add the Marshmallow Creme

Add the marshmallow creme, vanilla extract, and salt.

Stir vigorously until everything is completely incorporated and the fudge mixture is smooth and uniform.

The mixture will become thick and creamy.

7. Pour Into the Pan

Immediately pour the hot fudge mixture into the prepared pan.

Use a lightly greased spatula to spread it evenly.

Work fairly quickly because the fudge begins setting as it cools.

8. Smooth the Surface

Smooth the top with an offset spatula.

For a classic homemade appearance, leave the surface slightly textured, or make it perfectly smooth for neat bakery-style squares.

9. Cool and Set

Allow the fudge to cool at room temperature for about 30–45 minutes.

Then transfer the pan to the refrigerator and chill for at least 2 hours, or until completely firm.

For the cleanest cuts, refrigerate overnight.

10. Remove From the Pan

Lift the chilled fudge from the pan using the parchment paper overhang.

Place it on a cutting board and peel away the parchment.

11. Cut Into Squares

Using a sharp knife, cut the fudge into 24–36 squares.

For especially clean cuts, dip the knife in hot water, wipe it completely dry, and slice. Repeat between cuts.

12. Serve

Serve the fudge chilled, at room temperature, or slightly softened.

Arrange on a dessert platter or wrap individual pieces for gifting.

Chef’s Tips

• Use a heavy-bottomed saucepan: This reduces the chance of the sugar mixture scorching.
• Watch the boil carefully: Once the mixture reaches a full boil, the cooking time is important.
• Use a candy thermometer when possible: Accurate temperature produces the most consistent fudge.
• Stir constantly while boiling: This helps prevent scorching.
• Don’t overcook: Too high a temperature produces dry, crumbly fudge.
• Work quickly after adding the marshmallow creme: The mixture thickens rapidly.
• Chill thoroughly: Fully chilled fudge cuts much more cleanly.
• Use good-quality chocolate: The chocolate is the main flavor, so quality matters.

Delicious Variations

Mackinac Peanut Fudge

Fold in 1 cup roasted chopped peanuts immediately before pouring the fudge into the pan.

Walnut Fudge

Add 1 cup toasted chopped walnuts for classic nutty crunch.

Chocolate Marshmallow Fudge

Add an additional ½ cup miniature marshmallows just before transferring the fudge to the pan.

Sea Salt Chocolate Fudge

Sprinkle flaky sea salt over the top while the fudge is still warm.

Mint Chocolate Fudge

Add ½ teaspoon peppermint extract along with the vanilla.

Espresso Chocolate Fudge

Add 1 teaspoon instant espresso powder to the chocolate mixture for a deeper chocolate flavor.

Make-Ahead Instructions

Mackinac Island Fudge is an excellent make-ahead treat.

Prepare it up to 1 week in advance and store it in an airtight container.

For gifting, cut the fudge into squares and place each piece in a small candy liner.

Storage

Store fudge in an airtight container at cool room temperature for up to 1 week.

For a firmer texture, refrigerate it for up to 2 weeks.

Place parchment paper between layers so the pieces don’t stick together.

Bring refrigerated fudge to room temperature for a few minutes before serving for the creamiest texture.

Freezing

Wrap individual pieces tightly or separate layers with parchment paper and place them in a freezer-safe airtight container.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or for several hours at room temperature.

Serving Ideas

Mackinac Island Fudge is delicious with:

• Hot coffee
• Tea
• Hot chocolate
• Vanilla ice cream
• Whipped cream
• Fresh strawberries
• Caramel sauce
• A sprinkle of chopped nuts

It also makes a beautiful addition to a holiday candy platter or homemade gift box.

Final Result

Rich, smooth, old-fashioned Mackinac Island Fudge with an intensely chocolatey flavor, creamy marshmallow texture, and just the right amount of buttery sweetness. Each square is soft enough to melt in your mouth while still holding its shape beautifully.