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While my husband was growing up, he and his brother were big fans of their mom's Christmas fudge. Her recipe was simply the one found on the Marshmallow Fluff jar with a few exceptions. Every year she would vary what was added. Some years there were walnuts or cashews, other years salted peanuts or pecans, and then there were maraschino cherries, raisins, or even M&M candies.
As a tribute to Marc's mom, I joined in her "add-in" tradition. My choice was one of my absolute favorite nuts (the kind you eat). The result? Marc said my macadamia nut fudge tasted better than any of the varieties he'd eaten in past years. High praise indeed.
So let's get that fudge going...
To download this recipe in a
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| Click for Cleo's free recipe PDF. |
☕ Cleo Coyle's
Chocolate Macadamia Nut Fudge*
Chocolate Macadamia Nut Fudge*
*Recipe slightly adapted from a jar of Marshmallow Fluff and inspired by Marc's mom, Evelyn Cerasini
Makes enough fudge to fill a 9x9 pan (for thicker fudge use 8x8)
Makes enough fudge to fill a 9x9 pan (for thicker fudge use 8x8)
Ingredients:
4 tablespoons butter
4 tablespoons butter
2 ½ cups white, granulated sugar
1 (5-ounce) can evaporated milk
7.5-ounce jar of Marshmallow Fluff
½ teaspoon table salt
1 teaspoon vanilla
1 (12-ounce) package semi-sweet chocolate chips
1/2 to 3/4 cup chopped macadamia nuts (measure after chopping)
(1) First line a 9x9 or 8x8 pan with parchment or wax paper, allowing a little extra to hang over the sides for handles. (You will use the handles to lift the fudge block out of the pan for easy cutting.) Lightly butter the paper to prevent sticking.
(2) In a medium-sized saucepan (non-stick, if possible), over low heat, melt the butter. Then add the sugar, evaporated milk, Fluff, and salt. Stir over low heat until ingredients are well blended.
(3) Increase the heat until the mixture is boiling. (Not simmering or burping but truly boiling.) Continue to boil while slowly stirring constantly, for 6 to 7 minutes (do not cut this time short). Remove from heat and let cool for about about 2 minutes. (Why? If the mixture is still boiling when you add the vanilla, the intense heat will destroy the extract's full flavor.) Now add the vanilla and chocolate chips and stir until chips are melted and everything is blended. Fold in the nuts.
(4) Pour the mixture into your prepared pan and let cool at room temperature, uncovered, for at least two hours before cutting. Store the fudge in an airtight container at room temperature for up to ten days. (That's in theory. Ours is always eaten long before then!)
(2) In a medium-sized saucepan (non-stick, if possible), over low heat, melt the butter. Then add the sugar, evaporated milk, Fluff, and salt. Stir over low heat until ingredients are well blended.
(3) Increase the heat until the mixture is boiling. (Not simmering or burping but truly boiling.) Continue to boil while slowly stirring constantly, for 6 to 7 minutes (do not cut this time short). Remove from heat and let cool for about about 2 minutes. (Why? If the mixture is still boiling when you add the vanilla, the intense heat will destroy the extract's full flavor.) Now add the vanilla and chocolate chips and stir until chips are melted and everything is blended. Fold in the nuts.
(4) Pour the mixture into your prepared pan and let cool at room temperature, uncovered, for at least two hours before cutting. Store the fudge in an airtight container at room temperature for up to ten days. (That's in theory. Ours is always eaten long before then!)
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| Click for Cleo's free recipe PDF. |
☕
Eat (and read) with joy!
Eat (and read) with joy!
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