Chocolate And Macadamia Nut Fudge Food

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.

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 NUT FUDGE

Steps:

• Line two 9inch square baking pans with foil and butter the foil; set aside.
• Combine sugar,butter and milk in a heavy saucepan;bring to a gentle boil.
• Cook for five minutes, stirring constantly.
• Remove from heat; add chocolate,chocolate chips, marshmallow cream, vanilla, salt and 2 cups nuts.
• Pour into prepared pans;sprinkle with remaining nuts and press in lightly.
• Chill until firm.
• Remove from pans and cut into squares.
• ****This yields about 5 pounds****.

CHOCOLATE AND MACADAMIA NUT FUDGE

Steps:

• Grease a 7.5cm x 25 cm cake pan. Line with baking paper and allow an overhang of paper at both ends (this will help you later in removing the fudge from the pan).
• Place the condensed milk, brown sugar, cubed butter and glucose syrup in a heavy-based saucepan. Cook over a low heat, stirring constantly for around 8 minutes or until the sugar has dissolved and mixture is smooth.
• Increase the heat to medium low. Cook for approx 10 minutes or until the mixture is thick and caramel coloured. Stir often. Remove from the heat.
• Add the chopped chocolate and the chopped nuts. Stir to combine.
• Spoon the mixture into the prepared pan and set aside for 15 minutes to cool slightly.
• Cover the fudge and refrigerate for at least 4 hours to set.
• Remove the fudge from the pan and cut into squares.

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.

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.

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.

MACADAMIA FUDGE CAKE

Steps:

• In a mixing bowl cream butter and sugar until fluffy.
• Beat in egg,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 9 inch round baking pan.
• Bake at 350 for 30 minutes or until toothpick comes out clean.
• Cool for 10 minutes,remove from pan to 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 heat and 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 serving plate,pour topping over cake.

WHITE CHOCOLATE-MACADAMIA NUT FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Stir in half the nuts; press onto bottom of prepared pan. Top with remaining nuts; press gently into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

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.

CHOCOLATE MACADAMIA NUT BROWNIES

Steps:

• Preheat the oven to moderate.
• Grease a deep 19cm-square cake pan, and cover the base with baking paper.
• Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
• Remove the pan from the heat.
• Add the sugar and honey.
• Stir in the lightly beaten eggs.
• Sift the flour.
• Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
• Pour the mixture into the prepared pan.
• Bake in a moderate oven for about 30 minutes - or until the brownies are firm.
• Cool the brownies in the pan, and cut into squares when cold.