Using a recipe handed down for generations, Mackinac Island Fudge consists of only the finest ingredients - no preservatives.  Select nutmeats, fresh cream, pure chocolate and natural flavourings are combined to produce fudge unequalled in taste and quality.

Cooking

The giant copper kettles are placed on an electrostove, where the water is added and the fudge brought to temperature. The temperature is critical to the process of making good fudge, and each and every fudge made by us is assigned its own temperature every time we make it.

Creaming

The fudge is allowed to cool for a while on large marble tables, whereafter the creaming process starts. By far the most entertaining part of the process to watch, it has the dual purpose of aerating the fudge and cooling it further. This is what gives our fudge such a smooth creamy texture.

Shaping

The creaming process also causes the fudge to "set up", and at just the right texture one has to quickly switch from creaming to shaping. While the fudge is still soft enough, we use a plastic scraper (much like a paint scraper) to form the molten mass into a long loaf on the marble table.

Cutting

The fudge is then sliced into bread like slices of approximately 220 - 250 grams each, and sold to the customer by weight. It is presented to the customer neatly wrapped in wax paper and placed in a box with a plastic knife.