
Chocolate
Ryba’s Classic Chocolate Fudge is a flawlessly decadent experience using the recipe that the Ryba...
Ryba’s caramel corn is a delicious treat that is made in small batches in our traditional copper kettles using fresh butter and brown sugar. This Michigan-made light and fluffy popcorn is coated in a perfectly sweet caramel sauce that you will want to eat by the handful. Order this crunchy old-fashioned treat online and we’ll ship it directly to your door.
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After all, there's fudge, and then there's Ryba's Fudge!
When you see it made, you know it`s fresh 💕 Tradition in Every Batch! 💫 Since 1960, we`ve been crafting fudge just the way Harry Ryba envisioned – in full view of our storefront windows. 👀🍬 `When you see it made, you know it`s fresh,` Harry used to say. Join us in keeping this timeless tradition alive as we handcraft every batch with care. 💕
🎉 Day two at the Mackinac Island Fudge Festival was a blast! 🍫 Congrats to Wendy, our guest fudgemaker winner! 👑 We had the honor of hosting the Michigan Sugar Queen and Her Court. Don’t miss out on the buzz around our festival fudge flavor, ‘Crack in the Island Crunch’ – it’s a slice of fudgy heaven with a caramel pretzel crack! 🌟
Raise your glasses to a Fudge Festival sensation! 🥃🍨 Introducing the Ryba`s Sea Salted Caramel Fudge Ice Cream Cocktail for this weekend only at Mary’s Bistro Draught House. Experience layers of delight as sea salt caramel fudge, hot caramel, and fudge intertwine flawlessly with Pinnacle Whipped Vodka and Frangelico Hazelnut Liqueur. Crowned with whipped cream and a mini slice of Ryba`s Sea Salted Caramel Fudge, it`s a limited-time masterpiece that demands your attention. Cheers to fudge-filled moments! 🎊🍰
✨ G.C. Wendt posted the following results of a blind fudge tasting from various Mackinac Island Fudge Shops to end the argument once and for all!
Nine people participated, and all but two agreed on everything after having discussions while tasting and retesting each one.
1st Place 🏆 went to Ryba’s with great flavor and consistency.
G.C. Wendt went on to say, "I decided my favorite was Ryba’s years ago when I was a porter, so that’s the one I always have purchased. I’m glad that my blind tasting proved that I’ve been making the right choice.
All of these rankings are highly subjective but we did have a bunch of people involved as an aside my wife and I both hold our grande diplomas from the Cordon Bleu in Paris and we’ve both done extensive sugar and pastry work so we did approach this from a chefs standpoint."