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.
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.
MACADAMIA NUT FUDGE
Family and friends look forward to this creamy fudge every holiday season. The macadamia nuts make it extra special. -Kristine Sokowski, Tremont, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5-1/2 pounds.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. pan with foil. Grease the foil and 3-in. cookie cutters with 1 tablespoon butter. Place cookie cutters in pan; set aside., In a large heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until mixture comes to a full rolling boil. Remove from the heat; stir in marshmallows until melted. Add unsweetened chocolate and chocolate chips; stir until chips are melted. Stir in nuts and vanilla., Spoon warm fudge into the prepared cookie cutters, filling to the top. Cool until set. To remove, gently push fudge out of cookie cutters. Tint frosting red and green; decorate fudge with frosting and M&M's.
Nutrition Facts :
MACADAMIA FUDGE TORTE
This was the million dollar winner a couple of years ago in the Pillsbury Bake-Off in Dallas, Texas. It has a wonderful rich taste. (This was the 1st time a man had won the bake-off.)
Provided by bert2421
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a 9" or 10" springform pan with Pam.
- In a small saucepan, combine condensed milk and chocolate chips.
- Heat on med-low setting til chocolate is melted, stirring occasionally.
- In a large bowl, combine cake mix, cinnamon and oil until crumbly.
- Place pears in a blender and blend until smooth.
- In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
- (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
- Spread batter evenly in prepared pan.
- Drop chocolate chip mixture by spoonfuls over the batter.
- Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
- Bake 45-50 minutes or until top springs back lightly when touched in center.
- (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
- Remove side of pan and cool.
- Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
- To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.
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- Line a tart tin or round cake pan of around 20cm diameter with baking paper or rub melted butter all over it and then dust that buttered tin with flour for a natural non stick technique.
- Melt butter either in saucepan on low for a few minutes, or in your thermo-cooker for 2 mins, high temp, speed 1.
- If using a thermo-cooker, add all ingredients leaving eggs to last and except choc chips and macadamias, and blend on speed 5, 5 seconds, then reverse speed 5 another 5 seconds. Then pour choc chips and macadamia nuts in and stir by hand to combine at the end. You can also follow this method if using a food processor or blender, by adding melted butter first, then following the rest and simply blending on high, scraping down after five seconds, then blending again for another five seconds, mixing the choc chips and macadamia chunks in at the end by hand.
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