Vanilla-Macadamia Nut Fudge

Recipe by Annacia
READY IN: 30mins




  • 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.