Best Lime And Macadamia Fudge Recipes

LIME AND MACADAMIA FUDGE

Lime and Macadamia Fudge image

This is from the first edition of 4 Ingredients and comes highly recommended by the co-ordinator of my DS's recreation group for intellectualy and/or physically challenged adults. She has also made it using lemon in place of the lime and says both versions are equally delicious. I have not made this myself so I am estimating times and yield (do not include refrigeration time to set).

Provided by ImPat

Categories Candy

Time 16m

Yield 24 serving(s)

Number Of Ingredients 4

Ingredients

395 g condensed milk (can)
500 g white chocolate chips
150 g macadamia nuts (chopped)
2 limes, zest of (zest only, finely grated) or 1 large lemon, zest of (zest only, finely grated)

Steps:

Line a 18cm (7 1/8") square tin with baking paper.
Place condensed milk and melts in a saucepan and stir over a low heat until smooth, remove from heat.
Add nuts and zest and mix well.
Pour into tin and refrigerate overnight prior to cutting.

Nutrition Facts : Calories 210, Fat 12.8, SaturatedFat 5.7, Cholesterol 10, Sodium 40, Carbohydrate 22.2, Fiber 0.6, Sugar 21.5, Protein 3

KEY LIME FUDGE

Key Lime Fudge image

Mmmmmmmmmmmmmmmmmmm.......

Provided by Kathie Carr

Categories Candies

Time 15m

Number Of Ingredients 6

Ingredients

3 c white baking chips
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 tsp finely chopped lime peel
2 Tbsp key lime juice
1-2 drops green food coloring, if desired
1 c chopped macadamia nuts, toasted if desired

Steps:

1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
2. In a heavy large saucepan stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel, lime juice, and food coloring if used. Stir in macadamia nuts.
3. Spread mixture evenly into the prepared pan. If desired, sprinkle a few additional coarsely chopped macadamia nuts over the top. Cover and chill for 2 hours or until firm.
4. Lift fudge from pan using edges of foil. Peel off foil. Use a knife to cut into pieces. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Makes 2-1/2 pounds fudge.
5. NOTE: If you use food coloring GO LIGHTLY.

MACADAMIA FUDGE

Macadamia Fudge image

There are few recipes I just have to pull out every holiday season, but this fudge is one. It couldn't be easier ... or better!

Provided by Taste of Home

Categories Desserts

Time 20m

Yield about 2 pounds.

Number Of Ingredients 6

Ingredients

1-1/2 teaspoons butter, softened
3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
Pinch salt
1 cup chopped macadamia nuts
1-1/2 teaspoons vanilla extract

Steps:

Line an 8-in. square pan with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine the chocolate chips, milk and salt. Cook and stir over low heat until chips are melted. Remove from the heat; stir in nuts and vanilla. Pour into prepared pan. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.

Nutrition Facts : Calories 74 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

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