Macadamia Fudge

Macadamia nuts bring an added richness to this already irresistible fudge.

Macadamia Fudge
Yield: 8 to 10 servings
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  1. 2 cups sugar
  2. 2⁄3 cup half-and-half
  3. 2 ounces unsweetened chocolate, chopped
  4. 2 tablespoons light corn syrup
  5. 1⁄4 teaspoon salt
  6. 2 tablespoons butter
  7. 1⁄2 teaspoon vanilla extract
  8. 1⁄2 cup toasted macadamia nuts, chopped
  1. Line an 8x5-inch loaf pan with aluminum foil, allowing foil to extend over sides of pan by 2 inches. Spray with nonstick cooking spray. Set aside.
  2. In a medium saucepan, combine sugar, half-and-half, chocolate, corn syrup, and salt. Cook over medium heat, stirring occasionally, until sugar dissolves and chocolate melts. Cook, without stirring, until a candy thermometer reads 234°. Remove from heat. Add butter and vanilla. (Do not stir.)
  3. Let stand until a candy thermometer reads 110°, approximately 50 minutes. Stir until smooth and no longer glossy. (Mixture will be thick.) Spread mixture in prepared pan. Sprinkle with nuts, pressing lightly. Let cool until set.
  4. Using foil as handles, lift fudge from pan. Cut into 1-inch pieces. Store in an airtight container up to 5 days.
Taste of the South


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