Title: Fudge ( Macadamia Nut )
Categories: Dessert Candy Holiday
Yield: 1 Servings
| 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) |
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, stirring
constantly, until the mixture reaches 238 degrees. Pour the hot mixture
into the bowl and let stand for 30 minutes. Stir until the mixture begins
to thicken, 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. Reinvert 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. Reformatted by: CYGNUS, HCPM52C