Vanilla-Macadamia Nut Fudge – a delicious recipe with butter, sugar, unsweetened coconut milk, butter, white chocolate chips, marshmallow creme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 9-inch-square baking pan with foil, extending foil over edges of pan.
2
Grease foil with butter.
3
Butter sides of 3-quart heavy-duty saucepan.
4
Combine sugar, coconut milk and 1/2 cup butter in prepared saucepan.
5
Cook over medium heat, stirring frequently, until mixture boils.
6
Clip a candy thermometer to side of pan, making sure the bottom of the thermometer does not touch bottom of pan.
7
Reduce heat to medium-low.
8
Continue boiling at a moderate, steady rate without stirring, until thermometer registers 238u00b0 F., softball stage (about 15 minutes).
9
Adjust heat as necessary to maintain a steady boil. Remove from heat.
10
Stir in morsels until melted and smooth. Stir in marshmallow creme, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.
11
Lift from pan; remove foil.
12
Cut into 48 pieces.
13
Store tightly covered.
1180
kcal
Calories
51
g
Fat
178
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: butter, 2 1/2 cups granulated sugar, 2/3 cup unsweetened coconut milk, 1/2 cup butter, and more.
Yes, Vanilla-Macadamia Nut Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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