Dous Makos (Haitian Fudge)

Dous Makos is a type of vanilla fudge that originated in Petit-Goave Haiti. The fudge typically has three stripes of the light brown fudge and two alternating stripes of dark brown and red. Dous makos was created by Fernand Macos in 1939, who is a Belgian entrepreneur. He settled in Petit-Groave and started his business there. At first the recipe was a secret, it was, however, generally known that the fudge was made with milk. Milk makes up 80-90 percent of the fudge. The extreme use of milk in this recipe is most likely an effect of France´s colonization of Haiti.  Dous Makos is a large part of the food heritage of Petit-Groave, so much so that their carnival was renamed Carnivale Dous Makos. The same techniques of producing the fudge has not changed since 1939 and has stayed somewhat within the family. Dous Makos is widely distributed out of Haiti as a popular candy.

Anise was cultivated mainly in Spain, France, and Italy. Europeans brought it over to Haiti and it is now used commonly to flavor liquor and various foods. Cocoa beans are native to Haiti.


  • Preparing a very sweet and delicious Haitian dessert called Dous Makos.2 cups of sugar
  • ½ cups of whole milk
  • 1 can of sweetened condensed milk (14 oz)
  • 8 Tbs of butter
  • 1 tsp vanilla extract
  • ¼ tsp of star anise extract
  • ¼ tsp of nutmeg
  • ¼ tsp of cinnamon
  • red food coloring (optional)
  • ¼ tsp of cocoa powder (optional)
  • wax paper
  • mini loaf pans


  1. In a 3 quart non-stick pot, add all ingredients except food coloring and cocoa power and cook on medium heat. Constantly stir until sugar dissolves.
  2. Once sugar dissolves, raise heat to high and continue stirring for another 20-25 minutes or until the mixture reaches 115 °C, or the consistency of lava.
  3. Remove the pot from the heat and continue stirring for another 10-15 min.
  4. Optionally,if you want to make the signature stripes, separate out half of the mixture, and divide that into 2 containers. Add 2 drops of food coloring in the first and a ¼ tsp of coca powder in the second. Mix thoroughly.
  5. Line the loaf pans with wax paper and fill with the mixture, layering the colors if desired.
  6. Allow the fudge to cool and harden for at least an hour/
  7. Remove from the pan and slice vertically.
  8. Store in a cool place.

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