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Honey and Macadamia Nut Fudge

Makes: 36 servings Yield: 1-1/4 pounds (about 36 pieces)
Prep 20 mins Cook 23 mins Cool 40 mins
Honey and Macadamia Nut Fudge
Ingredients
  • 1 1/2  cups  granulated sugar
  • 1  cup  packed brown sugar
  • 1/3  cup  half-and-half or light cream
  • 1/3  cup  milk
  • 2  tablespoons  honey
  • 2  tablespoons  butter
  • 1  teaspoon  vanilla
  • 1/2  cup  coarsely chopped macadamia nuts, hazelnuts (filberts), or pecans
  •  Chopped nuts or chopped dried pineapple or papaya (optional)
Directions

1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan. Butter the foil; set pan aside.

2. Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine granulated sugar, brown sugar, half-and-half or light cream, milk, and honey. Cook and stir over medium-high heat until mixture boils and sugars dissolve (about 8 minutes). Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (15 to 20 minutes). Adjust heat as necessary to maintain a steady boil.

3. Remove pan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees F (50 to 60 minutes).

4. Remove thermometer from pan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in the 1/2 cup nuts. Continue beating until fudge just starts to lose its gloss (about 10 minutes total).

5. Immediately spread fudge evenly in prepared pan. Score into 1-1/4-inch squares while warm, and if desired, sprinkle with additional nuts or dried fruit. When fudge is firm, use foil to lift it out of the pan. Cut fudge into squares. Makes 1-1/4 pounds (about 36 pieces).

From the Test Kitchen
  • Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts (Honey and Macadamia Nut Fudge)
  • Servings Per Recipe 36,
  • cal. (kcal) 80,
  • Fat, total (g) 2,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 15,
  • Percent Daily Values are based on a 2,000 calorie diet

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