Indulgence truly finds a new meaning when you wander into the delightful world of homemade sweets. Today's recipe, White Chocolate Macadamia Nut Fudge, is a twist on the traditional chocolate walnut or pecan fudge you typically encounter around the holidays, and mimics my personal favorite cookie, the White Chocolate Chip Macadamia Nut Cookie! White chocolate, contrary to common belief, isn't even technically chocolate in the traditional sense. It's a blend of sugar, cocoa butter, milk solids, lecithin, and often vanilla. With a creamy texture and a delicate vanilla flavor, white chocolate provides the perfect base for this fudge while macadamia nuts provide a rich, buttery flavor and delicate crunch, making them a coveted addition to many dessert recipes. Macadamia nuts enhance the texture of the fudge, so get ready to learn just how easy it truly is to create a creamy and crunchy holiday treat...Let's Get Cooking!
While making fudge is actually quite simple in itself, there is timing and temperature-dependant steps that must be carefully followed so before starting any part of the recipe be sure to have all the ingredients measured and ready to go. Start by lining a 9-inch square baking tray with aluminum foil and using a little butter to grease it on the sides and bottom. This will help remove the final fudge from the pan and keep the foil from sticking to it. Once prepped, just set it aside for now nearby, but out of the way.
Next, take another pat of butter and rub down the bottom and sides of a heavy bottomed saucepan. Again, we are just trying to make the final cleanup easier and prevent anything from sticking. Continuing on, chop the remaining butter into small pieces for easier melting and add them to a large bowl with the mini marshmellows. We will be using heated liquids only to melt the butter and mini marshmellows so their small size is what makes that possible. Do not try to use regular large marshmellow or big chunks of butter and expect everything to melt easily as it should.
Finally, measure out your white chocolate, whether using bars or chips, and the macadamia nuts themselves. If the nuts are very large, roughly chop them into smaller bits for a better final fudge texture.
Once everything is ready to go, combine the sugar and heavy cream in the buttered saucepan and heat over Medium, while continuously stirring, until boiling. Once boiling, cover with a lid and cook for exactly 2 minutes to dissolve any remaining sugar crystals.
After 2 minutes, uncover and continue cooking on Medium heat, without stirring, until a thermometer reads 234 degrees Fahrenheit. Yes, you need a thermometer and to hit this exact temperature, also known as the soft-ball stage.
One the temperature reaches 234 degrees all around the saucepan, remove it from the heat and pour directly over the bowl with the mini marshmellows and butter. Give the mixture a good mix and continue stirring until everything is fully melted and disolved into a single, homogenous mixture. It is very hot so be careful!
Slowly add the chocolate (chips or chunks) to the mixture and stir until fully melted. You don't want to dump them all at once and cool the mixture too much so it can't melt the chocolate.
Once all the chocolate has been melted and stirred into the mixture, add the vanilla and macadamia nuts. Stir well to incorporate the vanilla flavoring throughout as well as spread and distribute the nuts evenly.
When everything is well mixed, pour the entire mixture into the 9-inch pan covered with greased aluminum foil and give it a few taps on the ocunter to settle everything flat and smooth. Refrigerate the fudge for at least 2 hours, to fully set up and become firm.
After the fudge has been cooled and hardened, us the aluminum foil to help lift it from the pan and flip it upside down. The foil can be fully removed and tossed at this point. Using a sharp knife or edge warmed under hot water, slice the fudge into 1-inch squares. You can make them as big or small as you want, of course, but I feel like 1-inch or so pieces are easily eaten and enjoyed without being too big of a bite or overly sweet and indulgent. Trust me, there is nothing really healthy or low calorie about this fudge so save it for the holidays and enjoy it sparingly. I know, I know, it's so damn good how can you not go back for a second or third piece, but you have to maintain a little self control! Wait till that in-law you can't stand eats 2 pieces then make fun of them for being a big fatty. When they run off crying you can sneak your second piece, somewhat guilt-free! Naw, don't ruin the holidays and just eat and be merry for once. Enjoy life, live a little, and overindulge because we don't know when or if we will get the chance again so get in the kitchen, be creative, and remember this great fudge recipe for your next holiday gathering.....Just Keep Cooking!
WHITE CHOCOLATE MACADAMIA NUT FUDGE
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