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Vanilla-Macadamia Nut Fudge

Vanilla-Macadamia Nut Fudge
Makes:
24 servings (2 pieces per serving)
Prep Time:
10
minutes
Total Time:
210
minutes
based on
35 reviews
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.

In this recipe:


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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

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Not that impressed...

    Darlene McConomy from Delanco, NJ

    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.

  •  Star(s)

    Good Fudge

    Barbara B from

    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.

  •  Star(s)

    This was yummy!

    Kim Conte from Fort Wayne, IN

    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.

  •  Star(s)

    Yummy!

    Verna LeNoble from Delavan, WI

    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!

  •  Star(s)

    GREAT WHITE FUDGE

    RICHARD ERNST from Susanville, CA

    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.

  •  Star(s)

    very good

    Penny Warrington from North Creek, NY

    I am making this to go in my xmas baskets for friends and family. I know my father will love this fudge.

  •  Star(s)

    Vanilla-Macadamia Nut Fudge

    Virginia Braddy from Hobgood, NC

    I've never had the best of luck with fudge but this recipe turned out perfectly! My family loved it but it wasn't exactly my favorite as I'm not crazy about Macadamia nuts. Next time I'll try a different nut or maybe no nuts at all. It was fairly easy to make.

  •  Star(s)

    WOW!!

    Kariann McGuire from Baton Rouge, LA

    Thank you so much for this wonderful WHITE CHOCOLATE fudge recipe. I have looked for one for so long and this one is really good--so creamy. You can also used evaporated milk (Carnation, of course!) and other flavoring besides coconut--just plain vanilla is great. I will use this over and over for the holidays.

  •  Star(s)

    Vanilla- Macadamia Nut Fudge

    Sandra Barsh from Glennville, GA

    I tried this today and it was very good. Only thing was, I had sweet coconut milk and pecans, so that's what I used. It turned out great to me and everyone loved it. Living here in Glennville, Ga we have all the pecans anyone could eat. I have 25 trees! So I use pecans for most of my baking.

  •  Star(s)

    The best sweet ever

    Hasnaa Rausdeen from West Hills, CA

    my family loved this sweet they went crazy over it i love nestle toll house!!!!!!!

  •  Star(s)

    Mickey

    Michelle Scholz from Chilton, WI

    This fudge was easy to make and melted in your mouth. My family loved them and I can add any nut I like. I have to make something for bake sale and I will make this recipe of fudge. Thank You

  •  Star(s)

    MOST REQUESTED

    ramona lopez from CHALMETTE, LA

    I have made this fudge several times !! It is one that everyone request for me to make. It's the bomb

  •  Star(s)

    Vanilla Fudge

    Brenda D. from Chambersburg, PA

    I made this fudge the other night, I love coconut, so I thought I try it out, but...I wasn't all that impressed with it.. I guess I'm a chocolate and p-nut butter fudge lover.

  •  Star(s)

    vanilla macadamia nut fudge

    Penny Gant from DIX, IL

    i made this fudge for my neighbor and co workers, they love it, it was fairly easy to make and very tasty

  •  Star(s)

    coconut fudge

    judy kaufenberg from OAKDALE, MN

    Awesome! Great soft texture. Someone said you needed a bench knife? Not me. Smooth, melt in your mouth. Subtle coconut flavor was a hit. Not crazy about macadamia nuts so I used walnuts.

  •  Star(s)

    Vanilla-Macadamia Nut Fudge

    J Fleming from FRANKLIN, PA

    I just made this recipe... It quite easy and very tasty. Something different from the usual candy plate....I did toast the nuts before chopping and adding to the candy... I think toasting helps the nuts to stay crispy... I would make this recipe again.

  •  Star(s)

    Vanilla-Macadamia Nut fudge

    Rita Jelsma from TORRANCE, CA

    This is absolutely delicious! My friends and neighbors all agree with me. Thank you for such an incredible - and different - fudge recipe! This will be one of my favorites to make and give as gifts at Christmas. However, not just at Christmas, but all through the year too!

  •  Star(s)

    "a promise to be kept"

    Sudha Hariharan from Markham, ON

    I had taken it as a token of love for my friend's birthday and she was so impressed by the delicious taste that she made a promise then and there that both of us together would positively make it for our next family picnic.

  •  Star(s)

    Vanilla-Macadamia Nut Fudge

    vickie sexton from PENSACOLA, FL

    Oh my this is a great fudge for those who do not or can not eat chocolate. I used chopped almonds because it was would I had when I found this recipe and it was heavenly. thanks

  •  Star(s)

    Couldn't leave it alone!

    Jan Wilkins from BLYTHEVILLE, AR

    So very good, and such a wonderful change from the Chocolate fudge. Family couldn't stop eating it.

  •  Star(s)

    vanilla-macadamia nut fudge

    Lane Wilson from TROY, VA

    Ilike making different types of fudge for my family. this is a keeper for sure.

  •  Star(s)

    Vanilla Macadamia Nut Fudge

    Paula Straughn from WINFIELD, KS

    This was a great hit at my house. It didn't last long. Very tasty, kind of rich, but very good.

  •  Star(s)

    Vanilla-macadamia nut fudge

    Rita Norvell from FORTINE, MT

    This was a wonderful fudge.It was not hard to make.

  •  Star(s)

    Wonderful treat for holiday giving

    Michelle Allison from KLAMATH FALLS, OR

    I bake every year for the holidays. For my mother it is tough to bake for as that she is allergic to Chocolate. this recipe is wonderful becuase it still allows people to enjoy the fudgy feeling but without the chocolate for the allergic type. Thank You

  •  Star(s)

    Vanilla-Macadamia Nut Fudge

    betsy pompi from syracuse, NY

    Before you take the rating of 5 stars at face value, let me explain it. If you are a fudge lover, who loves vanilla this a great recipe. As long as you have a candy thermometer, you should be on your way to making delicious fudge. I made just one variation to the recipe, I used roasted & salted cashews instead of macadamia nuts. I did not line the pan with foil as the recipe suggests. I used a silicone baking pan, greased it ever so lightly with a smigden of butter ( I don't think you even need to butter a silicone pan at all for this recipe, because the recipe already has a very high fat content. It will come away effortlessly.) The fudge firmed up very well. Cutting up the fudge was the most difficult, not because there is anything wrong with the recipe, but because I wanted to cut it up into neat and tiny squares and one would need a bench knife for that. I just had a regular kitchen knife, which worked alright. Make sure the nuts are chopped up into tiny pieces.

  •  Star(s)

    Macadamia Fudge

    Laura Pond from CHICAGO, IL

    I loved this fudge. The coconut milk added a flavor that I have never tasted before. This recipe is a keeper.

  •  Star(s)

    Who thinks of these different recipes?

    MARIANNE GONTA from CAMPBELL, NY

    I love it! Never would have tried coconut milk and flavor in a fudge. Wonderful! Great for sharing. Others probably never tried either.

  •  Star(s)

    Vanilla-Macadamiaut Fudge

    Patricia Clark from PHOENIX, AZ

    This is a wonderful fudge! I just love white chocolate so I will make it often.

  •  Star(s)

    Vanilla Macadamia Nut Fudge

    D Mashburn from HELENA, AL

    Great change from chocolate fudge. Excellent taste and texture. Macadamia nuts wonderful with vanilla.

  •  Star(s)

    very good

    KAREN BAKER from JONESVILLE, LA

    I don't like chocolate so I was so glad to find this recipe. It was very good. Go ahead and give it a try.

  •  Star(s)

    vanilla-macadamia nut fudge

    Carolyn Bustamante from Pittsburg, CA

    This is a great and easy fudge recipe. When I made this my family went nuts. The smooth vanilla taste and crunchy macademia nuts were a big hit. I would recommend this as it is an easy recipe, and your family will love it. Great for the holidays too. They always want something homemade and sweet.

  •  Star(s)

    Delicious

    Nancy Church from CERRITOS, CA

    I made this for coworkers and they just loved it. And yes of course everyone was asking for the recipe~

  •  Star(s)

    Vanilla-Macadamia Nut Fudge

    Lynna Nichols from Whitney, TX

    This fudge is awesome. I made a double batch for a family reunion and got nothing but praise and compliments for it. I have mailed the recipe to all my kinfolks.

  •  Star(s)

    Vanilla Macadamia Nut Fudge

    Judith Dean from SARASOTA, FL

    This is definitely a keeper recipe. I made this for a Saturday Ladies get together and everyone asked for the recipe.

  •  Star(s)

    vanilla macadania fudge

    Barbara Sue Damore from Grand Rapids, MI

    I added some crushed pecans along with extra Vanila in the recipe and it tasted out of this world

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • 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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Vanilla-Macadamia Nut Fudge

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

 

Directions

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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