Description

This Decadent Mackinac Island Fudge recipe yields rich, creamy, and smooth chocolate fudge squares that melt in your mouth. Made with simple ingredients like granulated sugar, butter, evaporated milk, semi-sweet chocolate chips, marshmallow crème, and vanilla extract, this classic homemade fudge is a perfect treat to share or gift. Optional nuts add a delightful crunch, enhancing the traditional sweet flavor.

Ingredients

Scale

Fudge Ingredients

3 cups granulated sugar
¾ cup unsalted butter (1 ½ sticks)
⅔ cup evaporated milk
1 (12 oz) package semi-sweet chocolate chips
1 (7 oz) jar marshmallow crème (marshmallow fluff)
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts or pecans

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Instructions

Prepare Pan: Line a 9×13-inch baking dish with parchment paper or foil, leaving an overhang on the sides. This overhang will allow you to lift the fudge out easily once it has set.
Cook Sugar Mixture: In a large heavy-bottomed saucepan over medium heat, combine the granulated sugar, unsalted butter, and evaporated milk. Stir constantly to prevent burning as the mixture begins to heat up.
Boil and Stir: Continue boiling the mixture for 4 to 5 minutes, stirring continuously. The mixture should reach the soft-ball stage, approximately 234–240°F if using a candy thermometer. This stage ensures the fudge will set properly.
Add Chocolate: Remove the saucepan from heat and immediately stir in the semi-sweet chocolate chips. Keep stirring until the chocolate is fully melted and the mixture is smooth and glossy.
Add Marshmallow and Vanilla: Stir in the marshmallow crème and vanilla extract. Mix until fully combined and creamy. If desired, fold in the chopped walnuts or pecans to add a crunchy texture.
Spread and Cool: Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula. Let the fudge set at room temperature for 4 to 6 hours or place it in the refrigerator for 2 to 3 hours to firm up faster.
Slice and Serve: Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into 36 equal squares and serve. Store any leftovers in an airtight container at room temperature or refrigerated for longer freshness.

Notes

Use a heavy-bottomed saucepan to prevent scorching during cooking.
The soft-ball stage (234-240°F) is crucial for perfect fudge texture; consider using a candy thermometer for accuracy.
Marshmallow crème adds the signature creamy texture and slight sweetness without graininess.
Chilling fudge shortens setting time but room temperature allows a classic creamy texture.
Optional nuts add crunch but can be omitted for a nut-free version.
Store fudge in an airtight container for up to two weeks.