Vanilla-Macadamia Nut Fudge

Vanilla-Macadamia Nut Fudge

May 12: National Nutty Fudge Day

We usually find fudge to be too sweet—even for our notorious sweet tooth! But when it is made with macadamia nuts, fudge is fine as the roasted nut flavor tones down the sweetness a bit. Although we are not too fond of fudge as a whole, some of our mainland friends like the tropical taste in this recipe, especially around the holidays for a Hawaiian-inspired dessert exchange. So for all of Islander’s fellow cake club members and blog readers, below is the recipe for vanilla-macadamia nut fudge for National Nutty Fudge Day.

Recipe

(Adapted from Nestle)

Ingredients

  • 2 ½ cups sugar, granulated white
  • ½ cup unsweetened coconut milk
  • ½ cup (1 stick) butter
  • 2 cups white chocolate chips
  • 1 jar (7 ounces) marshmallow crème
  • ¾ cup roasted macadamia nuts, chopped
  • 1 teaspoon vanilla extract
  • ¼ teaspoon coconut extract

Directions

Line a 8×8- or 9×9-inch square pan with foil, leaving the edges hanging over the pan. Generously grease the foil with butter. Also butter the sides of a 3-quart saucepan. In the saucepan, combine the sugar, coconut milk and butter. Stir over medium heat until mixture comes to a slow boil. Insert a candy thermometer to the side of the saucepan, but do not let it touch the bottom of the pan. Reduce the heat to medium-low and continue boiling it slowly without stirring. Boil for about 15 minutes or until the candy thermometer reaches 238 degrees F (softball stage). Remove from heat.

Vanilla-Macadamia Nut Fudge

Quickly stir in the white chocolate chips until melted and smooth. Add the marshmallow crème. Fold in the nuts. Mix in the vanilla and coconut extracts.

Vanilla-Macadamia Nut Fudge

Spread into the prepared baking pan. Let cool for at least 3-4 hours or until firm. Lift the fudge from the pan using the foil side handles. Use a sharp knife to cut into small squares. Yield: 36 pieces.

Vanilla-Macadamia Nut Fudge