Vanilla Macadamia Nut Fudge
2 1/2 cups granulated sugar
2/3 cup unsweetened coconut milk
1/2 cup (1 stick) butter
2 cups (12 ounce package) white morsels
1 (7 ounce) jar marshmallow creme
3/4 cup macadamia nuts, chopped
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Line a 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside. Butter sides of 3-quart heavy-duty saucepan.
Combine sugar, coconut milk and 1/2 cup butter in prepared saucepan. Cook over medium heat, stirring frequently, until mixture boils. Clip a candy thermometer to side of pan, making sure the bottom of the thermometer does not touch bottom of pan. Reduce heat to medium-low. Continue boiling at a moderate, steady rate without stirring, until thermometer registers 238°F, soft ball stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Remove from heat. Stir in morsels until melted and smooth. Stir in marshmallow creme, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan.
Cool for 3 to 4 hours or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
Store tightly covered.
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