Frankenmuth How sweet it is


Creamy fudge, light and luscious fresh-water taffy, decadent candies and candied nuts, sugar cookies, cupcakes topped with frostings of every imaginable flavor … there’s something to satisfy any sweet tooth in Frankenmuth! Walking down Main Street, you simply cannot escape the smell of sugary, chocolate goodness that wafts from the Frankenmuth Fudge Kitchen. The rich, luscious fudge is made from the original Michigan recipe in a copper kettle and hand-paddled on a thick marble slab. “Fudge is definitely our biggest seller,” says Lillian Fergent, one of the managers. Other sweet offerings include taffy, caramel, brittles and gourmet popcorn.

Zak’s Fudge Shop at Frankenmuth River Place Shops offers the same hand-paddled fudge in a variety of flavors, and gourmet ice cream treats are a big favorite there, as well. Zak’s Bavarian Kandy Haus is another can’t-miss stop and it’s a delight to walk by the Frankenmuth Taffy Kitchen and watch the taffy-pulling machine at work.



It’s always Christmas at Kringle’s Christmas Cookies – you can ‘em there all year round! The shop was fashioned after Mrs. Kringle’s kitchen and specializes in sugar cookies, gingerbread and a variety of German cookies. “The cookie-decorating station is a popular feature for kids and adults alike!” exclaims Owner April Meadows. And this isn’t the end of the Frankenmuth sweetness. Check out SugarHigh Bakery, offering designer cakes, gourmet cupcakes and Italian gelato. You can also visit their sister store, SugarRush Sweets & Treats, where you’ll find candy buffets and Michigan-made ice cream or candied nuts.

Another unique place is Jaami’s Jams and Jellies where you will find some of the finest Michigan-made ice cream in Frankenmuth served in homemade waffle cones. They also have an impressive array of gourmet preserves, hors d’oeuvre jellies, savory salsas and specialty chow chows. No matter which of these charming shops you choose to visit, there is one guarantee: your sweet tooth will be satisfied! ♦


Photography by Mike Naddeo




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