Vanilla-Macadamia Nut Fudge

Vanilla-Macadamia Nut Fudge

In this recipe:

based on 35 reviews
This Looks YUMMY!
2
10 min.
prep
210 min.
total
24 servings (2 pieces per serving)

Who says fudge has to be chocolate? One try of this rich, creamy Vanilla-Macadamia Nut Fudge and you'll be adding it 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.

Ingredients

  • Butter
  • 2 1/2 cups granulated sugar
  • 2/3 cup unsweetened coconut milk
  • 1/2 cup (1 stick) butter
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 1 jar (7 oz.) marshmallow crème
  • 3/4 cup macadamia nuts, chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
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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.

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Not that impressed...

Couldn't wait to make this fudge, as I love Macadamia nuts and coconut. But, it was very sweet and not as firm as would have liked. Hubby did like it, so I might give it another chance.

- Darlene McConomy from Delanco, NJ

Good Fudge

This is good fudge, but quite sweet. I used over a cup of macadamias and they helped to cut the sweetness. I'd probably use a cup and a half next time. If you use evaporated milk in place of the coconut milk, you will need to add more coconut extract.

- Barbara B from

This was yummy!

This fudge was great! It was easy to make. I used part almonds and macadamia nuts since I did not have enough macadamias. Next time I would use all almonds and toast them. The taste was great and the subtle coconut flavor added alot of depth.

- Kim Conte from Fort Wayne, IN

Yummy!

Very creamy, didn't have coconut flavoring so I substituted almond instead. It worked! Husband loved it and if he knew there was coconut milk in it he wouldn't eat it! Guess what they don't know won't hurt them, huh? Candy thermometer kinda scared me but it worked out ok!

- Verna LeNoble from Delavan, WI

GREAT WHITE FUDGE

EVERYBODY LOVED IT. I USED SWEETENED CONDENSED MILK,DID NOT HAVE COCONUT MILK, NEXT WEEK I WILL ADD SOME FLAKED SWEET COCONUT AND USE AT LEAST TWICE AS MUCH MACADAMIAS.

- RICHARD ERNST from Susanville, CA

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 290
  • Calories from Fat: 140
  • Total Fat: 16g (24% of DV)
  • Saturated Fat: 9g (43% of DV)
  • Cholesterol: 15mg (4% of DV)
  • Sodium: 75mg (3% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 35g
  • Protein: 1g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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