Chocolate And Macadamia Nut Fudge Recipes

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SIMPLE MACADAMIA NUT FUDGE



Simple Macadamia Nut Fudge image

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

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 5 pounds.

Number Of Ingredients 9

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

Steps:

  • 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 salt if desired., 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 : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

VANILLA-MACADAMIA NUT FUDGE



Vanilla-Macadamia Nut Fudge image

Who says fudge has to be chocolate? One try and you'll add this rich, creamy white fudge with macadamia nuts to your holiday table this year! From the kitchens of Carol Gillespie of Chambersburg, PA, this recipe is a 1st Prize winner in the NESTLÉ TOLL HOUSE and Better Homes & Gardens recipe contest. Time does not include 3 hrs for cooling.

Provided by Annacia

Categories     Candy

Time 30m

Yield 48 serving(s)

Number Of Ingredients 9

butter
2 1/2 cups granulated sugar
2/3 cup unsweetened coconut milk
1/2 cup butter
2 cups white chocolate chips (best quality 12-oz. pkg.)
1 (7 ounce) jar marshmallow creme
3/4 cup macadamia nuts, chopped
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

Steps:

  • Line 9-inch-square baking pan with foil, extending foil over edges of pan.
  • Grease foil with butter.
  • 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., softball 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 crème, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.
  • Lift from pan; remove foil.
  • Cut into 48 pieces.
  • Store tightly covered.

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