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".
- 2 teaspoons plus 1/2 cup butter, divided
- 4-1/2 cups granulated 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
- 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. Yield: about 5 pounds.
Originally published as Macadamia Nut Fudge in Country Woman November/December 1989, p29
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