Recipe by Annacia
Who says fudge has to be chocolate? One try and you’ll add this rich, creamy white fudge with macadamia nuts 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. Time does not include 3 hrs for cooling.
- 2 1⁄2 cups granulated sugar
- 2⁄3 cup unsweetened coconut milk
- 1⁄2 cup butter
- 2 cups white chocolate chips (best quality 12-oz. pkg.)
- 1 (7 ounce) jar marshmallow creme
- 3⁄4 cup macadamia nuts, chopped
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon coconut extract
Directions See How It's Made
- 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.