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.
- 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
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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Vanilla-macadamia nut fudge
This was a wonderful fudge.It was not hard to make.
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