CHUNKY FRUIT 'N' NUT FUDGE
Variations on this fudge are endless, but this recipe is my favorite. Besides five types of chips, it includes everything from dried fruit to nuts. Every bite is packed with flavor and crunch.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-3/4 pounds.
Number Of Ingredients 13
Steps:
- In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract. , Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHUNKY ORANGE MACADAMIA FUDGE
Make and share this Chunky Orange Macadamia Fudge recipe from Food.com.
Provided by Wildflour
Categories Candy
Time 30m
Yield 40-48 pieces
Number Of Ingredients 7
Steps:
- In heavy saucepan, combine sugar, butter and milk.
- Bring to full rolling boil over medium heat, stirring constantly.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Add chips, stir til melted and mixture is smooth.
- Add marshmallow cream, nuts and liquer.
- Beat til well blended.
- Pour into foil-lined 13x9 pan.
- Chill til firm.
- **Can add orange food coloring if desired, great for Halloween!
Nutrition Facts : Calories 175, Fat 8.9, SaturatedFat 4.3, Cholesterol 10.4, Sodium 34, Carbohydrate 25.2, Fiber 0.8, Sugar 22.1, Protein 1
LIME AND MACADAMIA FUDGE
This is from the first edition of 4 Ingredients and comes highly recommended by the co-ordinator of my DS's recreation group for intellectualy and/or physically challenged adults. She has also made it using lemon in place of the lime and says both versions are equally delicious. I have not made this myself so I am estimating times and yield (do not include refrigeration time to set).
Provided by ImPat
Categories Candy
Time 16m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Line a 18cm (7 1/8") square tin with baking paper.
- Place condensed milk and melts in a saucepan and stir over a low heat until smooth, remove from heat.
- Add nuts and zest and mix well.
- Pour into tin and refrigerate overnight prior to cutting.
Nutrition Facts : Calories 210, Fat 12.8, SaturatedFat 5.7, Cholesterol 10, Sodium 40, Carbohydrate 22.2, Fiber 0.6, Sugar 21.5, Protein 3
MACADAMIA FUDGE
There are few recipes I just have to pull out every holiday season, but this fudge is one. It couldn't be easier ... or better!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil and grease the foil with butter; set aside. , In a heavy saucepan, combine the chocolate chips, milk and salt. Cook and stir over low heat until chips are melted. Remove from the heat; stir in nuts and vanilla. Pour into prepared pan. Chill for 2 hours or until firm. , Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares.
Nutrition Facts : Calories 74 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
MACADAMIA FUDGE SQUARES
Provided by Carole Walter
Categories Nut Dessert Bake Macadamia Nut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 dozen 2-inch squares
Number Of Ingredients 11
Steps:
- Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.
- In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
- In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix.
- Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
- While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
- Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.
CHOCOLATE AND MACADAMIA NUT FUDGE
You can substitute in your favourite nut in place of the macadamias if you wish or use a mixed cup of nuts.Can be stored for upt to two weeks in an airtight container and refrigerated. Cooking and prep time does not include refrigeration time of 4 hours
Provided by Jubes
Categories Candy
Time 40m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 7.5cm x 25 cm cake pan. Line with baking paper and allow an overhang of paper at both ends (this will help you later in removing the fudge from the pan).
- Place the condensed milk, brown sugar, cubed butter and glucose syrup in a heavy-based saucepan. Cook over a low heat, stirring constantly for around 8 minutes or until the sugar has dissolved and mixture is smooth.
- Increase the heat to medium low. Cook for approx 10 minutes or until the mixture is thick and caramel coloured. Stir often. Remove from the heat.
- Add the chopped chocolate and the chopped nuts. Stir to combine.
- Spoon the mixture into the prepared pan and set aside for 15 minutes to cool slightly.
- Cover the fudge and refrigerate for at least 4 hours to set.
- Remove the fudge from the pan and cut into squares.
Nutrition Facts : Calories 246.9, Fat 16.9, SaturatedFat 8.2, Cholesterol 17.5, Sodium 61.3, Carbohydrate 25.8, Fiber 2.5, Sugar 21.7, Protein 3.6
SIMPLE MACADAMIA NUT FUDGE
My aunt now lives in Hawaii, and she keeps our family supplied with fresh pineapples, mangos and macadamia nuts...along with recipes like this one. When I run out of macadamias for candy-making, I substitute pecans. Whichever nuts I use, neighbors like this fudge so much that they have started to call me the "Candy Lady of Cleveland." -Vicki Fioranelli, Cleveland, Mississippi
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 5 pounds.
Number Of Ingredients 9
Steps:
- Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired., Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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