Midwest Living Review
Step into the Murdick's Famous Fudge at 230 Bridge Street, and you step into a family feud (or, at the very least, debate). According to proprietor Jeryl Murdick, whose grandfather started the raging fudge industry back in 1887, only this location, opened in 1953, has the trademark. In her words, the Murdick candy kitchen down the street as well as the Murdick's on Mackinac Island are "not real." "They're run by halves and cousins and in-laws," she asserts. "Their recipes aren't the same as mine." We've decided to believe her because, really, a thorough taste test would probably trigger a case of diabetes. The fudge, created by swirling sugar, cream and butter on a marble slab, cools in an unctuous lump before it is sliced and boxed. On a quiet corner, the store is located in a simple white brick building with blue-and-white striped awnings. Big floral baskets hang off light poles, and it feels Victorian. The interior, simply furnished with glass cases, marble slabs and a few pieces of local artwork, provides a clean backdrop to the fudge. Sold in 1-pound bars, the fudge comes in 16 basic flavors that are variations on chocolate, vanilla and maple (from $6). Murdick's also sells a variety of sugar-free fudge, though it is not made onsite, as well as taffy and roasted nuts of equally uncertain provenance. However, the traditional fudge is most assuredly made in-house, and its sweet, rich aroma is ambrosia to the tourists who willingly endure the somewhat humiliating local moniker of "fudgies."