Who says fudge has to be chocolate? One try of this rich, creamy Vanilla-Macadamia Nut Fudge and you'll be adding it 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.
Directions
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.
Nutritional Information
- Serving Size
1/24 servings (2 pieces per serving) of recipe
- Calories 290
- Calories from Fat 140
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 16g 24%
- Saturated Fat 9g 43%
- Cholesterol 15mg 4%
- Sodium 75mg 3%
- Carbohydrates 38g 13%
- Dietary Fiber .5g 3%
- Sugars 35g
- Protein 1g
- Vitamin A 4%
- Vitamin C 0%
- Calcium 2%
- Iron 2%