Best Macadamia Nut 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.

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.

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.