Best Macadamia Fudge Recipes

WHITE CHOCOLATE AND MACADAMIA NUT BROWNIES WITH HOT FUDGE SAUCE

Steps:

• Brownie:.
• Preheat oven to 350 degrees F.
• Butter and flour a 9x13-inch baking pan.
• Sift flour with salt into bowl.
• Using electric mixer beat eggs in large bowl.
• until frothy.
• Add sugar 1 tablespoon at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume).
• Add melted butter and vanilla and stir well (mixture may look curdled).
• Fold in flour.
• Fold in nuts and chopped chocolate.
• Pour batter into prepared pan.
• Bake until toothpick inserted in center comes out not quite clean, about 25 minutes. Do not overbake.
• Cool in pan on rack. (Can be prepared 1 day ahead. Store at room temperature.)
• Cut brownies into squares.
• Transfer to plates.
• Pour Hot Fudge Sauce over and serve.
• Hot Fudge Sauce:.
• Cook cream and sugar in small heavy saucepan over low heat, stirring until sugar dissolves.
• Add chocolate and stir until chocolate is melted and smooth.
• Add butter and corn syrup and stir until butter melts. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Before serving, stir fudge sauce over low heat until it is heated through.
• Makes about 1 1/2 cups sauce.

SIMPLE MACADAMIA NUT FUDGE

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.

MACADAMIA NUT FUDGE

Steps:

• Line a 15x10x1-in. pan with foil. Grease the foil and 3-in. cookie cutters with 1 tablespoon butter. Place cookie cutters in pan; set aside., In a large heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until mixture comes to a full rolling boil. Remove from the heat; stir in marshmallows until melted. Add unsweetened chocolate and chocolate chips; stir until chips are melted. Stir in nuts and vanilla., Spoon warm fudge into the prepared cookie cutters, filling to the top. Cool until set. To remove, gently push fudge out of cookie cutters. Tint frosting red and green; decorate fudge with frosting and M&M's.

VANILLA-MACADAMIA NUT FUDGE

Steps:

• Line 9-inch-square baking pan with foil, extending foil over edges of pan.
• Grease foil with butter.
• Butter sides of 3-quart heavy-duty saucepan.
• Combine sugar, coconut milk and 1/2 cup butter in prepared saucepan.
• Cook over medium heat, stirring frequently, until mixture boils.
• Clip a candy thermometer to side of pan, making sure the bottom of the thermometer does not touch bottom of pan.
• Reduce heat to medium-low.
• Continue boiling at a moderate, steady rate without stirring, until thermometer registers 238° F., softball stage (about 15 minutes).
• Adjust heat as necessary to maintain a steady boil. Remove from heat.
• Stir in morsels until melted and smooth. Stir in marshmallow crème, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.
• Lift from pan; remove foil.
• Cut into 48 pieces.
• Store tightly covered.

MACADAMIA FUDGE

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.

MACADAMIA FUDGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in sour cream and vanilla. Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly. Reduce heat to medium; cook and stir for 7 minutes. , Remove from the heat; stir in vanilla. Cool for 10-15 minutes. Beat with a wooden spoon until slightly thickened, about 4-5 minutes. Stir in nuts. Place cake on a serving plate; pour topping over cake.

MACADAMIA FUDGE TORTE

Steps:

• Preheat oven to 350.
• Spray a 9" or 10" springform pan with Pam.
• In a small saucepan, combine condensed milk and chocolate chips.
• Heat on med-low setting til chocolate is melted, stirring occasionally.
• In a large bowl, combine cake mix, cinnamon and oil until crumbly.
• Place pears in a blender and blend until smooth.
• In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
• (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
• Spread batter evenly in prepared pan.
• Drop chocolate chip mixture by spoonfuls over the batter.
• Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
• Bake 45-50 minutes or until top springs back lightly when touched in center.
• (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
• Remove side of pan and cool.
• Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
• To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.

IRISH CREAM AND MACADAMIA NUT FUDGE

Steps:

• Grease an 8-inch square pan and line with parchment paper so that it hangs over the sides. Stir evaporated milk, brown sugar, white sugar, butter and salt in a heavy-bottomed saucepot. Bring to a boil over medium heat, stirring often, and cook until 238 °F (use a candy thermometer to gauge). Remove from heat, stir in vanilla and Irish Cream and scrape into a bowl or mixer fitted with the paddle attachment. With the mixer on low speed or electric beaters, add in the icing sugar in three additions, mixing well after each addition. Stir in macadamia nuts. Scrape fudge into prepared pan and let cool completely before slicing.

HONEY MACADAMIA NUT FUDGE

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.

LIME AND MACADAMIA FUDGE

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.

LUAU - MACADAMIA FUDGE TORTE

Steps:

• Heat oven to 350°. Spray 9 or 10 inch springform pan with nonstick cooking spray. In a small saucepan, combine filling ngredients. Cook over medium-low heat until chocolate is melted, stirring occasionally. In large bowl, combine cake mix, cinnamon and oil. Blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry) Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth. In another large bowl, combine 2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake at 350° for 45 to 50 minutes or until top springs back when touched lightlyin center. Cool 10 minutes. Remove sides of pan. Cool 1 hour or untilcompletely cooled. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 or 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Yields 12 servings.

MACADAMIA FUDGE SQUARES

Steps:

• Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.
• In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
• In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix.
• Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
• While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
• Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.

MACADAMIA FUDGE TORTE

Steps:

• 1. Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over medium-low heat until chocolate is melted, stirring occasionally.2. In large bowl, combine cake mix, cinnamon and oil blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)3. Place pears in blender container or food processor bowl with metal blade cover and blend until smooth.4. In another large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.5. Bake at 350°F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.6. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each serving plate top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.High Altitude (above 3500 feet): Add 1/3 cup flour to dry cake mix. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 460 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 35 mg 12% * Sodium: 490 mg 20% * Total Carbohydrate: 73 g 24% * Dietary Fiber: 3 g 12% * Sugars: 49 g * Protein: 5 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 3 1/2 Fruit, 3 Fat or 5 Carbohydrate, 3 FatSee Cook's Note: Testing For Doneness

CHUNKY ORANGE MACADAMIA FUDGE

Steps:

• In heavy saucepan, combine sugar, butter and milk.
• Bring to full rolling boil over medium heat, stirring constantly.
• Boil 5 minutes, stirring constantly.
• Remove from heat.
• Add chips, stir til melted and mixture is smooth.
• Add marshmallow cream, nuts and liquer.
• Beat til well blended.
• Pour into foil-lined 13x9 pan.
• Chill til firm.
• **Can add orange food coloring if desired, great for Halloween!