Ingredients for Vanilla Macadamia Nut Fudge
- 1/2 cup (1 stick) unsalted butter + 1 teaspoon for greasing
- Granulated Sugar
- Unsweetened Coconut Milk
- White Chocolate Chips
- Marshmallow Creme
- Macadamia Nuts
- Vanilla Extract
- Coconut Extract
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How to Make Vanilla Macadamia Nut Fudge
- Line a 9-inch square baking pan with foil, letting the foil extend over the edges for easy removal.
- Grease the foil with 1 teaspoon of butter.
- Lightly butter the sides of a 3-quart heavy-duty saucepan.
- In the prepared saucepan, combine 2 cups granulated sugar, 1 (13.5 ounce) can full-fat coconut milk, and 1/2 cup (1 stick) unsalted butter.
- Cook over medium heat, stirring frequently, until the mixture comes to a rolling boil.
- Attach a candy thermometer to the side of the pan, ensuring the bulb doesn't touch the bottom.
- Reduce heat to medium-low.
- Continue boiling at a moderate, steady rate, without stirring, until the thermometer registers 238°F (soft-ball stage). Adjust heat as needed to maintain a steady boil.
- Remove from heat.
- Stir in 1 cup white chocolate morsels until completely melted and smooth.
- Stir in 1/4 cup marshmallow creme, 1 cup macadamia nuts (chopped), 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract until well combined.
- Pour the mixture into the prepared baking pan.
- Cool completely for at least 3-4 hours, or until firm.
- Lift the fudge from the pan using the foil overhang.
- Remove the foil.
- Cut into 48 pieces.
- Store tightly covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
67g
Fat
17g
Carbs
6g
