Inside the Fudge Capital Where They Make 10,000 Pounds of Fudge Every Day — And Why It’s a Must-Try

Known as the “fudge capital of the world,” this charming island produces an astonishing 10,000 pounds of fudge every single day.

With over a dozen fudge shops scattered around, it’s a paradise for anyone craving rich, creamy sweets. On our first visit, we indulged in this century-old tradition and uncovered what makes this fudge so irresistibly special. Here’s everything you need to know about this delicious island secret.

Mackinac Island fudge, a brief history

Mackinac Island’s reputation for sweet treats goes back to the time when the island transitioned from being a hub for fur trading to a sought-after summer retreat during the Victorian era.

Native American groups such as the Anishinaabeg had a long tradition of harvesting maple sugar on the island. And after wars were no longer being fought on the island and fur trading phased out, vacationers came here for the sweet delight of maple sugar.

During the 1880s, the Murdick family made their way to Mackinac Island and established what would become one of the island’s most famous candy stores, Murdick’s Candy Kitchen.

Henry Murdick and his son, Jerome “Rome” Murdick, who were skilled sail makers, used the back of the candy store building to craft sails. Whenever sailors and other customers visited, Henry’s wife, Sara Murdick, astounded them with her remarkable confectionery creations.

In due course, she began to experiment with fudge-making, and her son Rome quickly learned the recipe, becoming skilled at crafting these delectable treats too.

Savoring sweets while vacationing soon became an integral aspect of the Mackinac Island tourist tradition as other fudge shops also opened up on the island.

Rome Murdick became the first on Mackinac Island to craft fudge on marble slabs, a technique that gave the candy its distinctive creamy texture while also creating an entertaining spectacle for customers.

With the addition of music, these fudge-making performances became a bit of a show.

Onlookers were captivated as they witnessed the workers guide the fudge through its entire production process.

The process commenced with a blending of chocolate, sugar, cream, and butter in a copper kettle, skillfully maintained at the ideal temperature with the aid of an oak paddle.

Following this, the skilled artisans expertly molded and gently worked the cooling fudge into loaves before executing precise cuts to create individual, delectable pieces.

In an effort to attract more customers, Rome Murdick and his oldest son, Gould, utilized the cooling fans in their kitchen to disperse the irresistible aroma of freshly made fudge into the streets, effectively enticing passersby and helping to revitalize their business.

Mackinac Island fudge experienced both peaks and valleys throughout the first half of the 20th century, navigating the challenges posed by two world wars and the Great Depression.

As sugar became rationed and tourism dwindled, several fudge shops on the island were forced to shut their doors. Gould eventually sold the business to Harold May in 1940. May would go on to create May’s, another beloved fudge shop on the island.

Meanwhile, Jerome Murdick, Gould’s half-brother, helped continue the family’s fudge legacy on the island during the 1950s.

After World War II, the country’s economy took off and the expanding interstate highway system made it easier than ever for people to visit Mackinac Island.

Fudge shops proliferated, and by the 1960s visitors who came to the island for its famous fudge were commonly known as “fudgies.” Shops experimented with new flavors of fudge and worked to make Mackinac Island synonymous with the treat.

Some shops in the area even attempted to branch out nationwide, which is how we encountered a random candy shop in Georgetown, Colorado, with past ties to Mackinac’s “fudge rush.” Others now have locations in places like Chicago and even Martha’s Vineyard.

Today, over a dozen fudge shops grace Main Street and the surrounding area.

It’s often said that the island imports roughly 10 tons of sugar per week and handcrafts an average of ten thousand pounds of fudge daily, and that each shop can make up to five hundred pounds a day. The designation of the “fudge capital of the world” certainly appears well-deserved.

As you wander down Main Street, you’ll notice that certain brands have expanded to multiple locations (often within a short distance of each other), making them impossible to miss.

Because each shop operates on its own schedule, you may need to poke around a bit to catch the fudge-making process in action, though it’s usually not difficult to find workers making fresh batches.

As far as the Murdick family legacy goes, only a few stores still maintain a direct connection to the family, and none of them are located on Mackinac Island.

That’s because Bob Benser, Sr. bought the Murdicks’ business in 1969 after opening an ice cream shop next to Murdick’s Candy Kitchen and learning how to make the delicious fudge.

So if you’re looking for fudge shops with the direct Murdick family tie, you’ll need to find them in other areas like Traverse City, Michigan.

On our visit to Mackinac Island, we ventured into several of the different fudge shops including Original Murdick’s Fudge, Joann’s Fudge, Ryba’s Fudge Shop, and a few others.

We noticed differences in flavor and texture among the various shops and enjoyed most of what we sampled, but our ultimate favorite was Murdick’s.

It’s said that you don’t have to worry about the fudge melting which is a relief but you don’t want to refrigerate your fudge (apparently you can freeze it for a while without ruining it). Lots of the shops allow for online orders so you can always purchase gifts for people later on, after you’ve had your fair sampling.

Final word

While fudge making was not invented here (it likely was invented near Baltimore when someone accidentally “fudged” a batch of caramel) Mackinac Island certainly helped transform it into a cherished part of American culinary tradition, particularly when on vacation.

For someone like me, who isn’t usually a big fudge fan, it says a lot that I couldn’t get enough of the chocolate walnut fudge from Murdick’s. If you catch a fresh batch of that, it’s really hard to put down. By the way, if you’re headed to the airport after stocking up on fudge, be sure to read our guide so that you don’t accidentally trigger any security alarms!