MACADAMIA FUDGE
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
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.
HONEY MACADAMIA NUT FUDGE
This recipe is from an old BH&G Christmas Cookie and Candy recipe book my mom gave me.
Provided by Mysti Tillison
Categories Other Snacks
Time 35m
Number Of Ingredients 9
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.
SIMPLE MACADAMIA NUT FUDGE
My aunt now lives in Hawaii, and she keeps our family supplied with fresh pineapples, mangos and macadamia nuts...along with recipes like this one. When I run out of macadamias for candy-making, I substitute pecans. Whichever nuts I use, neighbors like this fudge so much that they have started to call me the "Candy Lady of Cleveland." -Vicki Fioranelli, Cleveland, Mississippi
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 5 pounds.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
MACADAMIA NUT FUDGE
Family and friends look forward to this creamy fudge every holiday season. The macadamia nuts make it extra special. -Kristine Sokowski, Tremont, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5-1/2 pounds.
Number Of Ingredients 11
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.
Nutrition Facts :
VANILLA-MACADAMIA NUT FUDGE
Who says fudge has to be chocolate? One try and you'll add this rich, creamy white fudge with macadamia nuts to your holiday table this year! From the kitchens of Carol Gillespie of Chambersburg, PA, this recipe is a 1st Prize winner in the NESTLÉ TOLL HOUSE and Better Homes & Gardens recipe contest. Time does not include 3 hrs for cooling.
Provided by Annacia
Categories Candy
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
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 NUT FUDGE
Orginally from Taste Of Home magazine-This is a wonderful fudge recipe that is very full of flavor and makes 2 9x9 pans...so--one to keep and one to share--Hope you enjoy.
Provided by Peggy Lynn
Categories Candy
Time 20m
Yield 36 serving(s)
Number Of Ingredients 9
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****.
Nutrition Facts : Calories 324.1, Fat 17.8, SaturatedFat 7, Cholesterol 9.5, Sodium 100.6, Carbohydrate 43.7, Fiber 2, Sugar 38.2, Protein 2.4
CHOCOLATE AND MACADAMIA NUT FUDGE
You can substitute in your favourite nut in place of the macadamias if you wish or use a mixed cup of nuts.Can be stored for upt to two weeks in an airtight container and refrigerated. Cooking and prep time does not include refrigeration time of 4 hours
Provided by Jubes
Categories Candy
Time 40m
Yield 20-30 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 246.9, Fat 16.9, SaturatedFat 8.2, Cholesterol 17.5, Sodium 61.3, Carbohydrate 25.8, Fiber 2.5, Sugar 21.7, Protein 3.6
MACADAMIA FUDGE CAKE
Meet the Cook: Our daughter (we also have a grown son and a grandson) and her husband operate a cookie factory in Hawaii. After she sent a big supply of macadamia nuts, I came up with this cake I make for church dinners and ladies lunches. -Marguerite Gough, Salida, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 585 calories, Fat 41g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 340mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.
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