Macadamia Fudge Recipes

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MACADAMIA NUT FUDGE



Macadamia Nut Fudge image

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

1 tablespoon plus 1 cup butter, divided
4-1/2 cups sugar
1 cup milk
36 large marshmallows
2 ounces unsweetened chocolate, melted
4 cups semisweet chocolate chips
1-1/2 cups chopped macadamia nuts
1 teaspoon vanilla extract
Vanilla frosting
Red and green paste food coloring
M&M's minis

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 :

SIMPLE MACADAMIA NUT FUDGE



Simple Macadamia Nut Fudge image

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

2 teaspoons plus 1/2 cup butter, divided
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
3 cups chopped macadamia nuts, divided
12 ounces German sweet chocolate, chopped
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
2 teaspoons vanilla extract
1/2 teaspoon salt, optional

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 FUDGE CAKE



Macadamia Fudge Cake image

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

1/2 cup butter, softened
3/4 cup sugar
1 large egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1-1/2 teaspoons instant coffee granules
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 cup sugar
2 tablespoons butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped macadamia nuts or almonds

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.

MACADAMIA FUDGE SQUARES



Macadamia Fudge Squares image

Provided by Carole Walter

Categories     Nut     Dessert     Bake     Macadamia Nut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 dozen 2-inch squares

Number Of Ingredients 11

1 cup all-purpose flour, spooned in and leveled
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup (lightly packed) very fresh dark brown sugar
1 cup granulated sugar
4 large eggs, well beaten
1 teaspoon pure vanilla extract
1 1/2 to 1 3/4 cups coarsely chopped, salted macadamia nuts
1 small recipe Midnight Chocolate Glaze (recipe follows)

Steps:

  • Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.
  • In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
  • In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix.
  • Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
  • While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
  • Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.

MACADAMIA FUDGE CAKE



Macadamia Fudge Cake image

This recipe is from the new Taste of Home Chocolate cookbook.If you like chocolate and macadamia nuts you will love this.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h12m

Yield 1 round cake

Number Of Ingredients 18

1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1/2 teaspoon vanilla
1 cup all-purpose flour
1/4 cup cocoa
1 1/2 teaspoons instant coffee granules
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (6 oz)
2/3 cup whipping cream
1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons corn syrup
1 teaspoon vanilla
1 1/2 cups coarsely chopped macadamia nuts

Steps:

  • In a mixing bowl cream butter and sugar until fluffy.
  • Beat in egg,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 9 inch round baking pan.
  • Bake at 350 for 30 minutes or until toothpick comes out clean.
  • Cool for 10 minutes,remove from pan to 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 heat and 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 serving plate,pour topping over cake.

Nutrition Facts : Calories 5893.2, Fat 421.2, SaturatedFat 187.9, Cholesterol 811, Sodium 2464.9, Carbohydrate 534.8, Fiber 34.6, Sugar 362.6, Protein 56.4

VANILLA-MACADAMIA NUT FUDGE



Vanilla-Macadamia Nut Fudge image

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

butter
2 1/2 cups granulated sugar
2/3 cup unsweetened coconut milk
1/2 cup butter
2 cups white chocolate chips (best quality 12-oz. pkg.)
1 (7 ounce) jar marshmallow creme
3/4 cup macadamia nuts, chopped
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

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.

LIME AND MACADAMIA FUDGE



Lime and Macadamia Fudge image

This is from the first edition of 4 Ingredients and comes highly recommended by the co-ordinator of my DS's recreation group for intellectualy and/or physically challenged adults. She has also made it using lemon in place of the lime and says both versions are equally delicious. I have not made this myself so I am estimating times and yield (do not include refrigeration time to set).

Provided by ImPat

Categories     Candy

Time 16m

Yield 24 serving(s)

Number Of Ingredients 4

395 g condensed milk (can)
500 g white chocolate chips
150 g macadamia nuts (chopped)
2 limes, zest of (zest only, finely grated) or 1 large lemon, zest of (zest only, finely grated)

Steps:

  • Line a 18cm (7 1/8") square tin with baking paper.
  • Place condensed milk and melts in a saucepan and stir over a low heat until smooth, remove from heat.
  • Add nuts and zest and mix well.
  • Pour into tin and refrigerate overnight prior to cutting.

Nutrition Facts : Calories 210, Fat 12.8, SaturatedFat 5.7, Cholesterol 10, Sodium 40, Carbohydrate 22.2, Fiber 0.6, Sugar 21.5, Protein 3

MACADAMIA NUT FUDGE



Macadamia Nut Fudge image

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

4 1/2 cups sugar
1/2 cup butter (no substitutes)
1 (12 ounce) can evaporated milk
3 (4 ounce) packages German sweet chocolate, chopped
2 cups semi-sweet chocolate chips
1 (7 ounce) jar marshmallow creme
2 teaspoons vanilla extract
1 teaspoon salt
3 cups crushed macadamia nuts or 3 cups toasted pecans, divided

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

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