Mackinac Island Chocolate Butter Pecan Fudge
Indulge in the rich, velvety decadence of Mackinac Island Chocolate Butter Pecan Fudge, a true classic inspired by Michigan’s most beloved fudge shops! This irresistible treat combines smooth mini semisweet chocolate chips with buttery toasted pecans for a delightful crunch in every bite. Made with marshmallow creme for the perfect creamy texture and crafted on the stovetop to ensure a luxurious melt-in-your-mouth finish, this easy-to-follow recipe creates a confection worthy of any celebration. Set in an 8x8 pan and portioned into 24 squares, it’s ideal for sharing during holidays, gifting, or simply enjoying as a sweet homemade indulgence. Whether you’re a fudge enthusiast or new to candy-making, this recipe’s timeless flavors and foolproof instructions will quickly make it a favorite. Keywords: Mackinac Island fudge, chocolate butter pecan fudge, easy homemade fudge recipe, holiday desserts, classic fudge recipe.
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Ingredients
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 stick unsalted butter
- 1 cup heavy cream
- 0.5 teaspoons salt
- 2 cups mini semisweet chocolate chips
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup toasted pecans
Directions
Step 1
Prepare an 8x8-inch square baking pan by lining it with parchment paper, leaving some overhang for easier fudge removal, and lightly grease the paper with butter or cooking spray.
Step 2
In a large, heavy-bottomed saucepan, combine the granulated sugar, light brown sugar, unsalted butter, heavy cream, and salt.
Step 3
Place the saucepan over medium heat and stir constantly until the butter has melted and the mixture begins to come together.
Step 4
Clip a candy thermometer to the side of the saucepan. Bring the mixture to a gentle boil and cook, stirring occasionally, until it reaches 234°F (soft-ball stage). This typically takes about 8-10 minutes.
Step 5
Once the mixture reaches 234°F, remove the pan from the heat and carefully stir in the mini semisweet chocolate chips until completely melted and smooth.
Step 6
Quickly add the marshmallow creme and vanilla extract, stirring until thoroughly combined.
Step 7
Fold in the toasted pecans, ensuring they are evenly distributed throughout the fudge mixture.
Step 8
Pour the hot fudge into the prepared baking pan, spreading it out evenly with a spatula.
Step 9
Allow the fudge to cool at room temperature for about 2 hours, or until fully set. For faster setting, place the pan in the refrigerator for 1 hour.
Step 10
Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Place it on a cutting board and cut into 24 squares.
Step 11
Store the fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
Nutrition Facts
| Serving size | (1771.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7680.0 |
| Total Fat 390.9g | 0% |
| Saturated Fat 194.5g | 0% |
| Cholesterol 488mg | 0% |
| Sodium 1458.6mg | 0% |
| Total Carbohydrate 1081.4g | 0% |
| Dietary Fiber 44.1g | 0% |
| Total Sugars 1004.0g | |
| Protein 44.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 562.9mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 2080.3mg | 0% |
Source of Calories