Recipe: Macadamia Nut Fudge

Let me share my recipe for Macadamia Nut Fudge. This is not a creamy or sticky fudge — it is a firm, crumbly fudge that is SO rich and melt-in-the-mouth. I have spent 50 years perfecting this recipe, based on a similar recipe from my grandmother. Now it’s yours.

Fudge while cooling
  • 5 cups by volume C&H white cane sugar
  • 2 cups by volume of Hershey’s cocoa
  • 1.5 tsp salt
  • 2 cups soymilk (or whole milk)
  • Vanilla extract
  • 6 ounces butter
  • 10 oz. quartered macadamia nuts

Combine sugar, cocoa, soymilk, and salt in heavy saucepan. (Using a medium or lightweight saucepan can cause charring of the sugar near the sides of the pan, ruining the taste.) Heat while stirring to 223F, then allow to boil on lowest heat until it reaches 247F. On gas stove, flame should appear blue, not blue/white. Quarter 10 ounces of macadamias. Stir in nuts and leave on heat until it is back up to 220F. Remove from heat, add 6 ounces butter and allow to melt. Let cool without stirring until 180F. Add 4 capfuls of vanilla extract, and begin beating mixture until it becomes semi-stiff and loses its glossy sheen. For this, a great deal of muscle power will be required. Be prepared. Sometimes I sit crosslegged on the rug to wrestle with the stiff, cooling fudge. A heavy steel or wooden spoon is best — have a backup handy in case you break your first. While beating the mix, if you have put in enough effort, there will be a window of about 60 seconds when the time is right to do the pour. You must not be too late or too early. Pour quickly into final buttered sheet and allow to cool to room temperature.

After cooling and cutting, ready to eat.

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