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Macadamia Nut Fudge

Yield

2 pounds

Ingredients

1 1/2 cups granulated sugar
1 (7 ounce) jar marshmallow creme
1 (5 ounce) can evaporated milk (about 2/3 cup)
1/4 cup (1/2 stick) butter or margarine
2 cups (12 ounce package) dark chocolate chips
1 cup macadamia nut baking pieces
1/2 teaspoon vanilla extract

Directions

Line an 8" or 9" square baking pan with aluminum foil, extending foil at least 2" over edges of pan.

In a heavy medium saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes. Remove from heat. Add chocolate chips. Stir just until chips are melted. Stir in nuts and vanilla. Pour into prepared pan.

Refrigerate 1 hour or until firm. Lift fudge out of pan using foil. Place on cutting board. Cut into squares.

Storage

Store tightly covered in a cool, dry place.

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