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Macadamia Nut Fudge

 Macadamia Nut Fudge
Family and friends look forward to this creamy fudge every holiday season. The macadamia nuts make it extra special. —Kristine Sokowski, Tremont, Illinois
44 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon plus 1 cup butter, divided
  • 4-1/2 cups sugar
  • 1 cup milk
  • 36 large marshmallows
  • 2 ounces unsweetened chocolate, melted
  • 4 cups (24 ounces) semisweet chocolate chips
  • 1-1/2 cups chopped macadamia nuts
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Vanilla frosting
  • Red and green paste food coloring
  • M&M's minis


  • Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil and
  • 3-in. cookie cutters with 1 tablespoon butter. Place cookie cutters
  • in pan; set aside.
  • In a large heavy saucepan, combine the sugar, milk and remaining
  • butter. Cook and stir over medium heat until mixture comes to a full
  • rolling boil. Remove from the heat; stir in marshmallows until
  • melted. Add unsweetened chocolate and chocolate chips; stir until
  • chips are melted. Stir in nuts and vanilla.
  • Spoon warm fudge into the prepared cookie cutters, filling to the
  • top. Cool until set. To remove, gently push fudge out of cookie
  • cutters. Tint frosting red and green; decorate fudge with frosting

2 of 2

Macadamia Nut Fudge (continued)

Directions (continued)

  • and M&M's. Yield: about 5-1/2 pounds.
Editor's Note: Instead of using cookie cutters, fudge can be prepared in a foil-lined buttered 13-in. x 9-in. x 2-in. baking pan and cut into squares.