Name: Vanilla-Macadamia Nut Fudge
Prep time: 10 s
Cook time: 20 s
Total time: 210 s
Yield: 24
Ingredients: 1/2 cup (1 stick) butterplus extra for greasing foil and saucepan; 2 1/2 cups granulated sugar; 2/3 cup unsweetened coconut milk; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels; 1 jar (7 ounces) marshmallow crème; 3/4 cup macadamia nutschopped; 1 teaspoon vanilla extract; 1/4 teaspoon coconut extract

Ingredients

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1/2 cup (1 stick) butter, plus extra for greasing foil and saucepan
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2 1/2 cups granulated sugar
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2/3 cup unsweetened coconut milk
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2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels
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1 jar (7 ounces) marshmallow crème
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3/4 cup macadamia nuts, chopped
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1 teaspoon vanilla extract
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1/4 teaspoon coconut extract

Key Ingredients

A bag of premier white morsels with a blue label and a chocolate cookie with white morsels.

NESTLÉ® TOLL HOUSE® Premier White Morsels

(12 oz.)

Make It

Step 1

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.

Step 2

Combine sugar, coconut milk and remaining 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.

Step 3

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.