Mackinac Island Fudge

dsc_1111RECIPE #277, DAY #479


ORIGINAL RECIPE: “Mackinac Fudge Recipe,” from TasteofHome*

TIMING: 20 minutes, plus setting for 4 hours

DIFFICULTY: Easy, although experience with candy is nice

TOOLS: A baking pan, foil, a heavy-bottomed sauce pan, etc.

COOK TYPE: Stovetop

HEALTH: E-yeah. It’s fudge.


EXPERIENCE: Getting ready for a four-course Supper Club dinner, and I got to making some of the items ahead of time. I don’t think this way of making fudge is authentic, but short of pouring hot, liquid sugar out on a copper table and working it with a paddle… I just liked the promise of “Mackinac Island,” which is exactly what I wanted.

Everyone loved the fudge. It was chocolatey and sugary, with just a touch of vanilla and not much else to complicate it. Rich and gooey, it actually was more like fudge married a truffle, since it lacked some of the grainy stiffness. Still, yummy.

NOTES: It would be super easy to add flavor with either some flavors (like mint or coffee) or flavored chips. I wouldn’t completely replace the chocolate chips, just play with the milk chocolate ones, maybe. You could also add in some nuts, basically any nut, before setting. Don’t go overboard. Start with 1 cup chopped walnuts, pecans, peanuts, or almonds.

If you can’t find goat’s milk, just use milk.


  1. Line a 13×9 inch pan with foil and butter the foil.
  2. In a large, heavy-bottomed sauce pan, combine 4 cups granulated sugar, 1 cup goat’s milk, and 2 cups unsalted butter. Heat over medium heat, stirring constantly, and bring to a boil. Stop stirring! Allow to boil for 2 minutes without touching. Remove from heat.
  3. Stir in 20 large marshmallows until melted. Stir in 2 cups semisweet chocolate chips, 12 ounces milk chocolate chips, and 2 ounces chopped, unsweetened chocolate. Stir until melted. Add 1 teaspoon vanilla and 1/2 teaspoon salt.
  4. Turn candy out into the pan. Smooth flat, then allow to sit for 1 hour.
  5. Cover and refrigerate 3 hours. To serve, lift foil out of the pan and slice.


Serve with mixed nuts, candied orange peel, and an indulgent smile.

*Recipe changed from the original.


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