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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. Here on our Mississippi Delta family farm, we grow rice, soybeans and Southern pecans. 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".
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Nutritional Analysis: 1 piece equals 72 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 16 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Originally published as Macadamia Nut Fudge in Country Woman November/December 1989, p29
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