I've been making this easy and delicious fudge for Christmas for the last 20 years. It's great to give as a gift. For variation, I sometimes add mint chips or extract. —Sherry Hamilton, Florissant, Missouri
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".
Whenever I taste these rich, delicious layered bars, I think of my childhood. My parents were missionaries in Thailand, and Mother was able to get these common ingredients there - the squares reminded us of the candy bars back home.
-Pam Tesh, Lexington, North Carolina
No other fudge I've tasted comes close to the smooth, chocolate taste of this recipe, which my mother-in-law introduced me to one Christmas (I've never been able to make it as good as she does, though). Since it makes such a large batch, I always save some for last-minute gifts.