Best Honey Macadamia Nut Fudge Recipes
HONEY MACADAMIA NUT FUDGE
This recipe is from an old BH&G Christmas Cookie and Candy recipe book my mom gave me.
Provided by Mysti Tillison
Categories Other Snacks
Time 35m
Number Of Ingredients 9
Steps:
- 1. Line a 9x5x3" loaf pan with foil; extend foil over pan edges. Butter foil and set pan aside.
- 2. Butter the edges of a heavy medium saucepan. In saucepan, combine sugars, half and half or light cream, milk, and honey. Cook and stir over medium high heat until mixture boils and sugars dissolve (abt 8 minutes). Reduce heat to medium-low, continue to cook and stir until candy reaches 236 degrees (soft ball stage). Remove pan from heat, add butter and vanilla but DO NOT STIR. Cool, without stirring, to 110 degrees (40-50 mins).
- 3. Beat mixture vigorously with a wooden spoon until fudge begins to thicken, add macadamia nuts. Continue beating until fudge loses its gloss, abt 10 minutes. Immediately spread fudge into prepared pan, sprinkle with chopped pineapple or nuts, if desired. Cool until firm and lift fudge from pan using foil, cut into squares. Store at room temp in airtight container.
SIMPLE MACADAMIA NUT FUDGE
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. 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." -Vicki Fioranelli, Cleveland, Mississippi
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 5 pounds.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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