Try this Macadamia Nut Fudge recipe, or contribute your own.
Suggest a better descriptionButter an 8-inch-square baking pan. Line the bottom of the pan with foil. In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows. Bring to a boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture reaches 238 degrees. Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow the flavors to mellow. Invert the fudge and remove the foil. Reinvert and cut into squares. Store the fudge at room temperature in an airtight container. Makes about 2 pounds. Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
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Serving Size: 1 Serving (1508g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5912 | ||
Calories from Fat: 359 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.9g | 53 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.7mg | 2 % | |
Potassium 574.3mg | 15 % | |
Total Carbohydrate 1445.6g | 425 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 1435.9g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5912
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