Macadamia nut Fudge
Delightfully sinful
You will be on cloud nine once you have tasted this fudge. Masses of chocolate enfolding tasty macadamia nuts make this delightfully sinful.
Ingredients
- 8 tb (1 stick) unsalted butter; cut up
- 1 c Semisweet chocolate chips (about 6 ounces)
- 1 c Coarsely chopped macadamia n (about 4 ounces)
- 1 oz Unsweetened chocolate; finely chopped
- 1 ts Vanilla extract
- 2 1/4 c Sugar
- 1 cn 5-ounce evaporated milk
- 12 Large marshmallows (about 3 ounces)
Directions
Servings 1
Butter an 8-inch-square baking pan.
Line the bottom of the pan with foil. In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows. Bring to a boil over medium heat, stirring constantly to prevent burning.
Cook, while continually stirring, until the mixture reaches aprox 238 degrees. Transfer the hot mixture into the bowl and allow to stand for 30 minutes.
Stir continuously until the mixture begins to thicken, which should take about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow the flavors to mellow. Invert the fudge and remove the foil. Invert and cut into squares. Store the fudge at room temperature in an airtight container. Makes about 2 pounds. Source: "An Edible Christmas" cookbook by Irena Chalmers.
