Name: Old-Fashioned Mackinac Island Fudge
Prep time: 10 min
Cook time: 10 min
Total time: 5 h
Cuisine: American
Ingredients: ½ cup unsalted butter; ½ cup 2% milk; 2 cups granulated sugar; 12 large marshmallows; 1 cup semi‑sweet chocolate chips or chopped chocolate; 1 ounce unsweetened chocolate; 1 teaspoon vanilla extract; Optional: chopped nuts (pecans or walnuts)

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Old-fashioned Mackinac Island fudge is a decadent chocolate treat with deep roots in Michigan’s history. This rich, creamy fudge is known for its dense, buttery texture and smooth melt-in-the-mouth experience. Made with classic ingredients like real butter, sugar, and chocolate, it’s a nostalgic dessert that’s surprisingly simple to make at home. Old-Fashioned Mackinac Island Fudge

Why You’ll Love This Recipe

I love how this fudge delivers such a luxurious texture without needing any fancy equipment or hard-to-find ingredients. It’s indulgent, smooth, and perfectly chocolatey. The marshmallows help create a soft consistency that’s not overly chewy or grainy, and I can personalize it with nuts for added crunch. It’s a wonderful make-ahead treat that also makes for excellent gifting during holidays or special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter
½ cup 2% milk
2 cups granulated sugar
12 large marshmallows
1 cup semi-sweet chocolate chips or chopped chocolate
1 ounce unsweetened chocolate
1 teaspoon vanilla extract
Optional: chopped nuts (pecans or walnuts)

Directions

I start by lining a 9×9-inch baking pan with parchment paper or buttering it well.
In a heavy saucepan over medium heat, I combine the butter, milk, and sugar, stirring constantly until it begins to boil.
Once it hits a rolling boil, I stop stirring and let it cook for about 2 minutes.
I remove it from the heat and stir in the marshmallows until fully melted.
Then, I add the semi-sweet and unsweetened chocolates, stirring until the mixture is velvety smooth.
I mix in the vanilla extract.
I pour the mixture into the prepared pan and smooth the top with a spatula.
I let it cool at room temperature for about an hour before transferring it to the fridge (or freezer for a quick set) until firm.
Once fully set, I cut it into bite-sized pieces and try not to eat half of them right away!

Servings and timing

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 5 hours (includes cooling and setting)
Yield: About 1 pound (roughly 50 small pieces)
Serving Size: 1 piece (approx. 20 g)
Calories per serving: 72 kcal

Variations

When I want to switch things up, I like adding chopped pecans or walnuts for extra crunch. For a festive twist, I’ve even stirred in crushed peppermint candies during the holidays. Swapping out the semi-sweet chocolate for dark chocolate gives a deeper, less sweet flavor, and adding a pinch of sea salt to the top enhances the richness beautifully.

Storage/Reheating

I wrap the fudge tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to two weeks. If I refrigerate it, it lasts even longer — about a month. Freezing is also an option; I just make sure to separate layers with parchment paper and thaw it at room temperature before serving. There’s no need to reheat, just slice and enjoy!

FAQs

What makes Mackinac Island fudge different from other fudge recipes?

It’s the old-fashioned method and smooth, buttery texture that set it apart. The use of marshmallows gives it a creamy finish without the need for condensed milk or fancy tools.

Can I use mini marshmallows instead of large ones?

Yes, I just make sure to use the equivalent amount — about 1½ cups of mini marshmallows works well.

How do I know when the fudge is set and ready to cut?

Once it feels firm to the touch and holds its shape when lightly pressed, it’s ready. I usually give it at least an hour at room temperature and then chill it to fully set.

Can I double the recipe?

Absolutely. I use a 9×13-inch pan if I’m doubling the batch and make sure to increase the cooking time slightly when boiling the sugar mixture.

My fudge turned out grainy — what happened?

That can happen if the sugar crystallizes. I make sure not to stir the mixture once it starts boiling, and I melt everything thoroughly after removing it from heat.

Conclusion

This old-fashioned Mackinac Island fudge is the kind of recipe that takes me back to simpler times. It’s rich, nostalgic, and incredibly satisfying — perfect for sharing or sneaking a square whenever I need a chocolate fix. Whether I gift it or keep it all to myself, one thing’s for sure: I’ll be making this classic treat again and again.