Best 9 Macadamia Fudge Recipes

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Indulge in the delectable delight of macadamia fudge, a symphony of flavors and textures that will tantalize your taste buds. This collection of recipes offers a diverse range of macadamia fudge variations, each with its unique charm and appeal. From the classic simplicity of traditional macadamia fudge to the decadent richness of chocolate macadamia fudge, these recipes cater to every palate. Whether you prefer a smooth and creamy texture or a chewy and dense bite, you'll find the perfect macadamia fudge recipe to satisfy your cravings. With step-by-step instructions and helpful tips, these recipes ensure that even novice bakers can create this irresistible treat with ease. Prepare to embark on a culinary journey that will leave you craving more.

Here are our top 9 tried and tested recipes!

SIMPLE MACADAMIA NUT FUDGE



Simple Macadamia Nut Fudge image

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

2 teaspoons plus 1/2 cup butter, divided
4-1/2 cups sugar
1 can (12 ounces) evaporated milk
3 cups chopped macadamia nuts, divided
12 ounces German sweet chocolate, chopped
1 package (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
2 teaspoons vanilla extract
1/2 teaspoon salt, optional

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



Macadamia Nut Fudge image

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

1 tablespoon plus 1 cup butter, divided
4-1/2 cups sugar
1 cup milk
36 large marshmallows
2 ounces unsweetened chocolate, melted
4 cups semisweet chocolate chips
1-1/2 cups chopped macadamia nuts
1 teaspoon vanilla extract
Vanilla frosting
Red and green paste food coloring
M&M's minis

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



Macadamia Fudge Torte image

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

1/3 cup sweetened condensed milk, preferably low-fat kind
1/2 cup semi-sweet chocolate chips
1 (20 ounce) package devil's food cake mix
1 1/2 teaspoons cinnamon
1/3 cup vegetable oil
5 -6 canned pear halves in natural juice, pureed (about 1 1/4 cups)
2 eggs
1/3 cup chopped macadamia nuts or 1/3 cup pecans
2 teaspoons water
2 cups butterscotch sundae sauce
1/3 cup milk

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.

MACADAMIA FUDGE CAKE



Macadamia Fudge Cake image

Meet the Cook: Our daughter (we also have a grown son and a grandson) and her husband operate a cookie factory in Hawaii. After she sent a big supply of macadamia nuts, I came up with this cake I make for church dinners and ladies lunches. -Marguerite Gough, Salida, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8-10 servings.

Number Of Ingredients 19

1/2 cup butter, softened
3/4 cup sugar
1 large egg
3/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1-1/2 teaspoons instant coffee granules
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
1/2 cup sugar
2 tablespoons butter
2 tablespoons corn syrup
1 teaspoon vanilla extract
1-1/2 cups coarsely chopped macadamia nuts or almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in sour cream and vanilla. Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly. Reduce heat to medium; cook and stir for 7 minutes. , Remove from the heat; stir in vanilla. Cool for 10-15 minutes. Beat with a wooden spoon until slightly thickened, about 4-5 minutes. Stir in nuts. Place cake on a serving plate; pour topping over cake.

Nutrition Facts : Calories 585 calories, Fat 41g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 340mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.

VANILLA-MACADAMIA NUT FUDGE



Vanilla-Macadamia Nut Fudge image

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.

Provided by Annacia

Categories     Candy

Time 30m

Yield 48 serving(s)

Number Of Ingredients 9

butter
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

Steps:

  • 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.

MACADAMIA FUDGE



Macadamia Fudge image

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

1-1/2 teaspoons butter, softened
3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
Pinch salt
1 cup chopped macadamia nuts
1-1/2 teaspoons vanilla extract

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.

HONEY MACADAMIA NUT FUDGE



Honey Macadamia Nut Fudge image

This recipe is from an old BH&G Christmas Cookie and Candy recipe book my mom gave me.

Provided by Mysti Tillison

Categories     Other Snacks

Time 35m

Number Of Ingredients 9

1 1/2 c granulated sugar
1 c packed brown sugar
1/3 c half and half or light cream
1/3 c milk
2 Tbsp honey
2 Tbsp butter
1 tsp vanilla extract
1/2 c coarsely chopped macadamia nuts
chopped dried pineapple or chopped nuts

Steps:

  • 1. Line a 9x5x3" loaf pan with foil; extend foil over pan edges. Butter foil and set pan aside.
  • 2. Butter the edges of a heavy medium saucepan. In saucepan, combine sugars, half and half or light cream, milk, and honey. Cook and stir over medium high heat until mixture boils and sugars dissolve (abt 8 minutes). Reduce heat to medium-low, continue to cook and stir until candy reaches 236 degrees (soft ball stage). Remove pan from heat, add butter and vanilla but DO NOT STIR. Cool, without stirring, to 110 degrees (40-50 mins).
  • 3. Beat mixture vigorously with a wooden spoon until fudge begins to thicken, add macadamia nuts. Continue beating until fudge loses its gloss, abt 10 minutes. Immediately spread fudge into prepared pan, sprinkle with chopped pineapple or nuts, if desired. Cool until firm and lift fudge from pan using foil, cut into squares. Store at room temp in airtight container.

LUAU - MACADAMIA FUDGE TORTE



LUAU - MACADAMIA FUDGE TORTE image

Categories     Nut

Yield 12

Number Of Ingredients 16

FILLING :
1/3 cup Low-fat Sweetened Condensed Milk
½ cup Semi-sweet Chocolate Chips
CAKE :
1 pkg Pillsbury Moist Supreme Devil's Food Cake Mix
-or-
Pudding-included Devil's Food Cake Mix
1 tsp Cinnamon
1/3 cup Oil
1 can Sliced Pears in light syrup [16 oz, drained]
2 Eggs
1/3 cup Macadamia Nuts -or- Pecans [chopped]
2 tsp Water
SAUCE :
1 jar Butterscotch Caramel Fudge Ice-cream Topping [17 oz.]
1/3 cup Milk

Steps:

  • Heat oven to 350°. Spray 9 or 10 inch springform pan with nonstick cooking spray. In a small saucepan, combine filling ngredients. Cook over medium-low heat until chocolate is melted, stirring occasionally. In large bowl, combine cake mix, cinnamon and oil. Blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry) Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth. In another large bowl, combine 2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake at 350° for 45 to 50 minutes or until top springs back when touched lightlyin center. Cool 10 minutes. Remove sides of pan. Cool 1 hour or untilcompletely cooled. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 or 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Yields 12 servings.

MACADAMIA FUDGE TORTE



Macadamia Fudge Torte image

Number Of Ingredients 14

FILLING
1/3 cup low-fat sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
CAKE
1 (1-pound 2.3-oz) package pudding-included devil's food cake mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 (16-ounce) can sliced pear in light syrup, drained
2 eggs
1/3 cup chopped macadamia nut or pecans
2 teaspoons water
SAUCE
1 (17-ounce) jar butterscotch caramel fudge ice cream topping
1/3 cup milk

Steps:

  • 1. Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients. Cook over medium-low heat until chocolate is melted, stirring occasionally.2. In large bowl, combine cake mix, cinnamon and oil blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)3. Place pears in blender container or food processor bowl with metal blade cover and blend until smooth.4. In another large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.5. Bake at 350°F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.6. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each serving plate top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.High Altitude (above 3500 feet): Add 1/3 cup flour to dry cake mix. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 460 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 4 g 20% * Cholesterol: 35 mg 12% * Sodium: 490 mg 20% * Total Carbohydrate: 73 g 24% * Dietary Fiber: 3 g 12% * Sugars: 49 g * Protein: 5 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 3 1/2 Fruit, 3 Fat or 5 Carbohydrate, 3 FatSee Cook's Note: Testing For Doneness

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use a heavy saucepan to make the fudge, as it will help to prevent the sugar from burning.
  • Make sure the sugar is completely dissolved in the water before bringing it to a boil, otherwise the fudge will be grainy.
  • Do not stir the fudge while it is cooking, as this can cause it to crystallize.
  • Once the fudge has reached the desired temperature, remove it from the heat and stir in the butter, vanilla extract, and macadamia nuts.
  • Pour the fudge into a lined 8x8 inch pan and let it cool completely before cutting it into squares.
  • Store the fudge in an airtight container at room temperature for up to 2 weeks.

Conclusion:

This macadamia fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich chocolate flavor and crunchy macadamia nuts, it is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give this macadamia fudge a try. You won't be disappointed!

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