Mackinac Island Fudge

"This is the authentic recipe. I've had this for years. My grandkids love it. Its very easy to make."
photo by Sharon J. photo by Sharon J.
photo by Sharon J.
photo by Mark T. photo by Mark T.
photo by howardmahaffy photo by howardmahaffy
photo by Shut up and eat photo by Shut up and eat
Ready In:
1 pound




  • Mix milk, butter, sugars and salt in a heavy saucepan. Cook over medium heat and bring to a boil, stirring, constantly. Boil 6 mins., stirring constantly.
  • Remove from heat; add vanilla and powdered sugar.
  • Beat with mixer until smooth and thick; add nuts.
  • Pour into buttered pan and freeze for 20 minutes Cut into pieces once set. Makes 1 pound.
  • To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.

Questions & Replies

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  1. Sharon J.
    Why does my fudge look like vanilla fudge? The picture with the recipe looks like chocolate fudge. Does it change color after freezing?
  2. Linda Mendoza
    Do you use light or dark brown sugar?
  3. rcbork
    Size for pan to poour into??


  1. rjrobinson
    I made this recipe last night, but added 1/2 of premium cocoa at the end with the icing sugar. This is by far the best and easiest fudge I've made yet! I will definitely use this recipe again.
  2. Mark T.
    First I made the base vanilla fudge recipe. I used dark brown sugar. The initial melt was done on low, then I turned up the heat, beginning my 6 minute timer at the first sign of boil, which get more vigorous as time goes on. Stir constantly, scraping the bottom, keep the sugars from burning. I sifted the powdered sugar, which helps the mixer beaters make quick work of incorporation, maybe 5 min, the last few on high to incorporate air to make the fudge light. My last batch I added 1 tsp of mint extract and sprinkled a crushed candy cane on top. A buttered parchment paper boat helps remove the fudge from the pan before cutting.
    • Review photo by Mark T.
  3. howardmahaffy
    I made the recipe but forgot to omit the powdered sugar to add after cooking. I mixed it all together and cooked it to a soft ball or 240 degrees F for fudge. The recipe didn’t say anything about cocoa powder. When the temperature hit 240 I removed it from the heat and added the vanilla then poured into a greased pan. It’s now somewhat firm and resembles soft caramel.
    • Review photo by howardmahaffy
  4. rcbork
    Size for pan???
  5. Shar S. Here is a website that has the offical recipe for the mackinac island fudge but it is the same as above. just the recipe above forgot to list 1/2 cup cocoa powder. I havent made it yet but it is on the to do for tonight!


  1. howardmahaffy
    This may be a new recipe for caramel.



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