Simple Macadamia Nut Fudge
Total Time
Prep: 15 min. + chilling
Yield
about 5 pounds
My aunt now lives in Hawaii, and she keeps our family supplied with fresh pineapples, mangos and macadamia nuts...along with recipes like this one. When I run out of macadamias for candy-making, I substitute pecans. Whichever nuts I use, neighbors like this fudge so much that they have started to call me the "Candy Lady of Cleveland." —Vicki Fioranelli, Cleveland, Mississippi
Ingredients
- 2 teaspoons plus 1/2 cup butter, divided
- 4-1/2 cups sugar
- 1 can (12 ounces) evaporated milk
- 3 cups chopped macadamia nuts, divided
- 12 ounces German sweet chocolate, chopped
- 1 package (12 ounces) semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt, optional
Directions
- Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside.
- In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and, if desired, salt.
- Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts
1 piece: 72 calories, 4g fat (1g saturated fat), 2mg cholesterol, 14mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.
My aunt now lives in Hawaii, and she keeps our family supplied with fresh pineapples, mangos and macadamia nuts...along with recipes like this one. When I run out of macadamias for candy-making, I substitute pecans. Whichever nuts I use, neighbors like this fudge so much that they have started to call me the "Candy Lady of Cleveland." —Vicki Fioranelli, Cleveland, Mississippi
Recipe Creator
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