Posted on April 23rd, 2015

Aaron Murdick pouringHalf of the attraction of our Murdick’s Mackinac Island Fudge is how it is made.  The other half, of course, is it’s smooth, creamy texture! From the weighing up of the batch of fudge to the slicing of the fudge and putting it into the showcase, the entire process is done right in front of our customers.

We weigh the sugar, chocolate, cream and butter into the kettle, and then move the kettle to our candy stove.  We cook the fudge to the precise temperature (each batch is cooked to a different temperature depending on what kind of fudge it is) that we need and then pour it onto marble slabs (pictured) to cool.  The “irons” keep the hot fudge from rolling off of the tables. 


This is how we display our fudge…in summer we do not have time to wrap it in plastic wrap because we sell it so quickly. In spring and fall we wrap the fudge for you! Please read our blog on how to keep your fudge fresh!

Then Aaron Murdick takes his “scraper” and moves the fudge from one side of the table to the other so that it cools down and air is added into the fudge to make it the texture that is so smooth and creamy.  When it is almost “set” but not quite there, the cherries, walnuts, pecans, coconut or caramel is added (depending on the flavor that is being made).  Then Aaron Murdick switches tools, and begins to shape the fudge into a long loaf similar to a loaf of bread.  Shortly after he has “loafed” the fudge, it is ready to slice and put into the showcase.

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