MacAdamia Nut Fudge
Submitted by sabrinagrainger
Macadamia nut fudge made the old-fashioned way with a candy thermometer, two kinds of chocolate, marshmallows, and buttery macadamias in every square.
YIELD
2 lbsPREP
30 minCOOK
30 minREADY
1 hrsReal fudge cooked to the soft ball stage on a candy thermometer, not the quick microwave stuff. This version uses both semi-sweet chocolate chips and unsweetened chocolate for a deep, bittersweet richness that cuts through the sweetness of the marshmallows and sugar.
Macadamia nuts add a buttery, tropical crunch that sets this apart from standard walnut or pecan fudge. Their rich, creamy flavor is a natural match for dark chocolate.
The hot sugar mixture pours over the butter, chocolate, and nuts, melting everything together. Then you wait. Thirty minutes of cooling, then stirring until it thickens, then an overnight rest to let the flavors mellow. Patience is the ingredient that makes this fudge smooth instead of grainy.
Pro Tips
- Use a candy thermometer and hit 238°F (114°C) precisely. Below that and the fudge won’t set. Above that and it becomes crumbly.
- Stir constantly while the sugar mixture cooks. Evaporated milk scorches fast on the bottom of the pan.
- Let the mixture cool the full 30 minutes before stirring. Stirring too early creates sugar crystals and grainy fudge.
- Line the pan with foil for clean removal. Butter the foil too so the fudge releases without tearing.
Variations
- Swap macadamias for toasted coconut flakes for a tropical twist.
- Add a tablespoon of instant espresso powder to the hot mixture for mocha fudge.
- Use white chocolate chips instead of semi-sweet for a macadamia white chocolate version.
Ingredients
Directions
Butter an 8-inch-square baking pan. Line the bottom of the pan with foil.
In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla.
Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows.
Bring to a boil over medium heat, stirring constantly to prevent burning.
Cook, stirring constantly, until the mixture reaches 238 degrees.
Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1 minute.
Spread evenly in the prepared pan. Let stand until completely cooled.
Cover with foil and let stand overnight to allow the flavors to mellow.
Invert the fudge and remove the foil. Reinvert and cut into squares.
Store the fudge at room temperature in an airtight container.
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