Description
Mackinac Island fudge delivers sweet nostalgia from Michigan’s historic confectionery tradition. Creamy chocolate melts into silky perfection, inviting chocolate enthusiasts to savor each rich, indulgent slice.
Ingredients
Scale
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) heavy cream
- ½ cup (115 g) unsalted butter, cubed
- ⅔ cup (70 g) cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preparation: Line an 8×8-inch baking pan with parchment paper, covering edges completely for seamless fudge removal.
- Mixture Development: Combine sugar, cream, butter, cocoa powder, and salt in a heavy-bottomed saucepan, blending ingredients until uniformly integrated.
- Thermal Transformation: Heat mixture on medium, stirring continuously until sugar dissolves and the concoction begins to bubble gently, then reduce to medium-low heat without stirring.
- Temperature Precision: Monitor candy thermometer until mixture reaches exactly 234°F (soft-ball stage), then remove from heat source and allow natural cooling to 110°F without disturbance.
- Flavor Infusion and Texture Modification: Incorporate vanilla extract and whip vigorously using a wooden spoon or electric mixer on low speed, transforming the mixture from glossy to matte with increased thickness.
- Molding and Setting: Rapidly transfer fudge to prepared pan, smoothing the surface evenly, then allow to stabilize at room temperature for 2-3 hours until completely solidified.
- Serving Preparation: Once set, lift fudge from pan using parchment paper edges and slice into precise, uniform squares ready for indulgence.
Notes
- Prevent Sugar Crystallization: Stir mixture gently during initial heating to dissolve sugar completely, avoiding sudden temperature changes that could cause unwanted sugar crystals.
- Monitor Temperature Precisely: Use a calibrated candy thermometer for accurate soft-ball stage reading, as even a few degrees can dramatically affect fudge’s final texture and consistency.
- Avoid Overbeating: Stop mixing when fudge turns matte and thick to prevent grainy texture; overworking can introduce unwanted air and crystallization.
- Room Temperature Matters: Ensure consistent room temperature around 70°F during cooling and setting to achieve smooth, creamy fudge without unwanted separation or graininess.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 188
- Sugar: 17 g
- Sodium: 10 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg