Macadamia-Orange Fudge (Microwave)

Fudge without a candy thermometer? The microwave makes it happen. This chocolate fudge uses the marshmallow method: butter, sugar, and evaporated milk cook in the microwave until thick, then chocolate chips and marshmallows get stirred in until everything melts into a smooth, glossy base.

The macadamia nuts bring their signature buttery crunch, and a splash of orange liqueur (Grand Marnier, Cointreau, or triple sec) adds a citrus warmth that pairs beautifully with the chocolate. The orange note is subtle but unmistakable in each bite.

Stirring every 3 minutes during the microwave cooking is critical. Sugar and milk mixtures can boil over fast, and uneven heating creates grainy fudge.

Kitchen Tips

• Use a large glass bowl, bigger than you think you need. The mixture bubbles up significantly during cooking.
• Stir the chocolate and marshmallows vigorously until completely smooth. Any lumps will set into the finished fudge.
• Line the pan with foil that overhangs the edges. Once chilled, you can lift the whole slab out for easy cutting.
• Let the fudge chill until completely firm before cutting. Impatient cuts mean crumbly, uneven pieces.

Variations

• Use white chocolate chips instead of semi-sweet for a lighter, sweeter fudge.
• Swap macadamias for toasted almonds or chopped pecans for a different crunch.
• Add a teaspoon of orange zest to the mixture for a stronger citrus presence.