Tuesday, December 9, 2008


This recipe is from the "Christmas Recipes" section of an old Indiana newspaper.

3 cups crushed macadamia nuts*, divided
4 1/2 cups granulated sugar
1/2 cup sweet butter
1 can (12-13-oz)evaporated milk
12-oz German Sweet Chocolate Squares, chopped
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 tsp salt (omit if using salted nuts)
2 tsp vanilla extract

*To crush macadamia nuts, place in a plastic zip top bag and pound with a mallet or rolling pin.

Grease two 9-inch square pans or line them with waxed paper. Combine sugar, butter, and milk in a heavy saucepan. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat and add the remaining ingredients except for 1 cup of the nuts. Beat to mix well. Pour fudge into prepared pans; sprinkle the remaining nuts over the top of the fudge. Using the back of a large spoon, press nuts lighly into fudge. Chill until firm. Cut into squares.

Note: Toasted pecans are a good substitute for Macadamia nuts, if you prefer pecans.

Yield: Approximately 5 pounds

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