Mackinac Island Fudge Recipe
Mackinac Island fudge is one of those iconic treats that brings back childhood memories of summer vacations, sweet shops, and watching candy makers work their magic behind big glass windows.
This old-school confection is rich, smooth, and made with simple ingredients, but it’s the tradition behind it that makes it stand out.
What Makes Mackinac Island Fudge Different?
The fudge from Mackinac Island isn’t just about the taste, it’s about the experience. Unlike store-bought varieties that are often overly sweet or crumbly, Mackinac fudge is known for its creamy, dense texture that melts slowly in your mouth. The process is part of the charm. It’s hand-paddled on marble slabs, which helps it cool evenly and gives it a silky finish.
Another thing that sets it apart is the atmosphere where it’s made. On Mackinac Island, fudge-making is a performance. Visitors watch the process through storefront windows as the sugary mixture is poured and worked into smooth, thick loaves. That hands-on method, paired with small-batch attention, is what gives it such a loyal following.
What Is In Pothole Mackinac Island Fudge Ice Cream?
Pothole Mackinac Island fudge ice cream is a rich, indulgent flavor that takes inspiration from the real deal. It usually features a dark chocolate or chocolate ice cream base with thick ribbons or chunks of Mackinac-style fudge throughout. Some versions include fudge brownies, crushed cookies, or even bits of chocolate truffle to mimic the “pothole” texture.
You won’t find a universal recipe for this ice cream since it varies by brand, but the core ingredients are chocolate ice cream and generous swirls of fudge that capture the spirit of the island’s best-known sweet.
Storage Instructions
If you’ve made a batch of Mackinac Island fudge at home or brought some back from your trip, you’ll want to store it the right way to keep it fresh.
- Room temperature: Wrap fudge tightly in wax paper or plastic wrap, then place it in an airtight container. It will stay good at room temperature for up to two weeks.
- Refrigeration: You can keep it in the fridge, especially if your home is warm, but make sure it’s sealed well. Cold fudge tends to get firmer, so let it sit out for a few minutes before serving.
- Freezing: Fudge freezes well. Wrap pieces individually, place in a freezer-safe bag, and store for up to three months. Thaw in the fridge or at room temperature when you’re ready to eat.
- 9×9 glass dish
- ½ cup unsalted butter
- ½ cup 2% milk
- 2 cups sugar
- 12 large marshmallows
- 1 cup semi sweet chocolate
- 1 oz unsweetened chocolate
- 1 tsp vanilla extract
- Line your 9 x 9 inch pan with parchment paper.
- In a heavy saucepan over medium high heat, combine the butter, milk, and sugar. Bring to a boil, stirring constantly. Once boiling, cook, without stirring, for 2 minutes. Remove from the heat.
- Stir in the marshmallows until melted. Next, add in both chocolates and stir until melted. Add in the vanilla and mix.
- Pour the fudge mixture into the prepared dish. Let cool for 1 hour.
- After an hour, gently score the fudge and refrigerate for at least 4 hours before cutting.
