I love how this Mackinac Island Pecan Fudge brings a sense of tradition and nostalgia into my kitchen. The smooth chocolate base, buttery richness, and crunchy pecans remind me of classic fudge counters where everything is made slowly and with care. This recipe delivers that old-fashioned flavor without needing any special equipment or hard-to-find ingredients.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, reliable, and incredibly satisfying to make. The texture turns out creamy and smooth, the chocolate flavor is deep and rich, and the pecans add just the right amount of crunch. I also like how versatile it is, whether I am making it for holidays, gifting it to friends, or keeping a small batch on hand for a sweet treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
I begin by lining a baking sheet with parchment paper and setting it aside. In a heavy-bottomed saucepan over medium heat, I melt the butter completely. Once melted, I add the granulated sugar, brown sugar, and milk, stirring constantly until everything is well combined.
I bring the mixture to a gentle boil and continue stirring for about 3 to 4 minutes until it thickens slightly and looks glossy. I then remove the saucepan from the heat and let it cool for a few minutes. After that, I stir in the cocoa powder and vanilla extract until smooth.
Next, I gradually add the powdered sugar, mixing until the fudge thickens and becomes matte rather than shiny. I fold in the chopped pecans, making sure they are evenly distributed. I pour the fudge onto the prepared parchment paper and use a spatula to shape it into a wide log. Once cooled to room temperature, I transfer it to the refrigerator until firm, then slice it into pieces.
Servings And Timing
I usually get about 20 to 24 slices from one batch. The active preparation time is around 20 minutes, with an additional 1 to 2 hours needed for cooling and chilling before slicing.
Variations
I sometimes replace the pecans with walnuts or almonds for a different nutty flavor. When I want a stronger chocolate taste, I add an extra tablespoon of cocoa powder. For a festive touch, I occasionally mix in mini marshmallows or swirl in peanut butter before shaping the fudge.
Storage/Reheating
I store the fudge in an airtight container at room temperature for up to 7 days. If I want it to last longer, I keep it in the refrigerator for up to 2 weeks. When chilled, I let it sit at room temperature for a few minutes before serving. I do not reheat the fudge, as it is best enjoyed once set.
FAQs
Can I make this fudge without nuts?
I often make it without pecans, and it turns out just as smooth and delicious.
Why does my fudge need constant stirring?
I stir constantly to prevent burning and to keep the texture smooth and creamy.
Can I freeze this fudge?
I freeze it occasionally by wrapping it tightly and storing it for up to 3 months, then thawing it in the refrigerator.
What causes fudge to turn grainy?
I have noticed graininess usually happens if the sugar mixture is overheated or cooked too long.
Do I need special equipment?
I do not use any special tools, just a heavy saucepan, a spatula, and parchment paper.
Conclusion
I find this Mackinac Island Pecan Fudge to be a timeless and comforting treat that never disappoints. It is easy to make, rich in flavor, and perfect for sharing or savoring slowly. Every time I prepare it, I am reminded why classic fudge recipes continue to be loved generation after generation.
Mackinac Island Pecan Fudge is a rich, creamy chocolate fudge studded with crunchy pecans. Inspired by traditional fudge counters, this nostalgic treat is smooth, buttery, and perfect for gifting or enjoying at home.
Total Time:1 hour 20 minutes – 2 hours 20 minutes
Yield:20–24 slices
Ingredients
1/2 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions
Line a baking sheet with parchment paper.
In a heavy-bottomed saucepan over medium heat, melt the butter.
Add granulated sugar, brown sugar, and milk; stir constantly until combined.
Bring to a gentle boil, stirring for 3–4 minutes until slightly thickened and glossy.
Remove from heat, let cool briefly, then stir in cocoa powder and vanilla until smooth.
Gradually add powdered sugar, mixing until fudge thickens and becomes matte.
Fold in chopped pecans evenly.
Pour fudge onto prepared parchment, shape into a wide log, and let cool to room temperature.
Transfer to refrigerator until firm, then slice into pieces.
Notes
Swap pecans for walnuts or almonds if desired.
Add an extra tablespoon of cocoa powder for a stronger chocolate flavor.
Mix in mini marshmallows or swirl in peanut butter for a festive variation.
