Ingredients for Chunky Orange Macadamia Fudge
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 1/2 cup evaporated milk
- 12 ounces semi-sweet chocolate chips
- 1 cup marshmallow creme
- 1 cup chopped macadamia nuts
- 1 tablespoon orange liqueur (optional)
- 1 teaspoon orange extract (optional)
- a few drops orange food coloring (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chunky Orange Macadamia Fudge? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chunky Orange Macadamia Fudge
- In a heavy-bottomed saucepan, combine 2 cups granulated sugar, 1 cup (2 sticks) unsalted butter, and 1/2 cup evaporated milk.
- Bring the mixture to a full rolling boil over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. Be diligent about stirring to prevent scorching.
- Continue boiling for exactly 5 minutes, stirring constantly. A candy thermometer is helpful here to ensure the mixture reaches the correct temperature.
- Remove the saucepan from the heat immediately.
- Add 12 ounces of semi-sweet chocolate chips; stir until completely melted and the mixture is smooth and creamy.
- Stir in 1 cup marshmallow creme, 1 cup chopped macadamia nuts, and 1 teaspoon of orange extract (or 1 tablespoon orange liqueur – optional).
- Beat the mixture vigorously with a wooden spoon or spatula until well blended and fluffy. You can also use a hand mixer for a smoother consistency.
- Pour the fudge into a foil-lined 13x9 inch baking pan.
- Refrigerate for at least 2-3 hours, or until completely firm.
- For an extra festive touch (great for Halloween!), stir in a few drops of orange food coloring along with the other additions in step 6.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
88g
Fat
21g
Carbs
8g
