How To make Macadamia Nut Fudge
-Dottie Cross TMPJ72B 8 tb (1 stick) unsalted butter;
-cut up 1 c Semisweet chocolate chips
-(about 6 ounces) 1 c Coarsely chopped macadamia n
-(about 4 ounces) 1 oz Unsweetened chocolate;
-finely chopped 1 ts Vanilla extract
2 1/4 c Sugar
1 cn 5-ounce evaporated milk
12 Large marshmallows
-(about 3 ounces) Butter an 8-inch-square baking pan. Line the bottom of the pan with foil. In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows. Bring to a boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture reaches 238 degrees. Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow the flavors to mellow. Invert the fudge and remove the foil. Reinvert and cut into squares. Store the fudge at room temperature in an airtight container. Makes about 2 pounds. Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
How To make Macadamia Nut Fudge's Videos
White Chocolate and Macadamia Blondie Recipe | Exclusively Food
A blonde brownie for white chocolate fans. This rich, moist slice is packed with macadamia nuts and white chocolate chunks.
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For accuracy, we use digital scales to weigh ingredients. Volume measurements are given in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon). We use salted butter in our recipes unless otherwise stated.
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Macadamia Chocolate Fudge - Easy Fudge Recipe
Learn how to make a no-bake dark chocolate fudge in few minutes. Simple, easy, basic fudge but with added macadamia nuts made this dessert tastier. If you are having friends for holidays such as Christmas, New Year, birthdays and yes Valentine' day, make a fudge. Wrap in a plastic give-away bag as gifts or keep as snacks when you feel the sweets urge coming. Yes, that's how easy it is to make a fudge. Mold them to the shape you like. On this video, I made six of hearts hearty chocolate nutty fudge. Hope you will try them.
Simplified and easy to follow recipes. If I can make fudge, so can you.
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The Snow Queen Kevin MacLeod
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Macadamia Raspberry Dark Chocolate Freezer Fudge
You can use any neutrally-flavored, light-colored nut butter you prefer in this recipe. We of course love to use macadamia butter! Cashew butter (especially raw), or a macadamia-cashew blend, will also have a relatively neutral flavor. We do not suggest using peanut butter or almond butter since the color will be brown and the flavor will overpower the other ingredients.
Explore our selection of premium macadamias from chocolate covered to honey roasted macadamias. Check out more of our Macadamia Recipes here for everyday inspiration!
Creamy Macadamia Fudge | Sundaebake
Creamy Macadamia Fudge
Recipe
300g white marshmallows
90g butter
1 tablespoon water
180g dark chocolate
2 teaspoons vanilla
160g macadamia
1. Line a 8 inch square tin.
2. Combine marshmallows, butter and the water in a medium saucepan, until marshmallows are melted.
3. Stir in chocolate and vanilla till melted.
4.Stir in macadamia nuts. Pour mixture into tin. Refrigerate for 4 hours or overnight before cutting into bars.
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
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White Chocolate and Macadamia Nut Fudge - Part 2
How to make easy White Chocolate and Macadamia Nut Fudge - Part 2
Easy 3 Ingredient Macadamia Cookies (Recipe Included)
These 3-Ingredient Macadamia Cookies (RECIPE BELOW) are chewy + crunchy grain-free wonders! They are soooo easy, you'll find yourself volunteering to bring dessert everywhere you go.
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3-Ingredient Macadamia Cookies
Ingredients
1 cup brown sugar
12 oz. roasted + salted macadamia nuts
1/4 cup egg whites (about 2 egg whites)
Directions
Heat the oven to 350 degrees.
In the bowl of a standing mixer, combine the brown sugar and macadamia nuts. Beat on low speed and slowly drizzle in the egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. The extended beating time will breakdown the nuts and fully incorporate the egg whites and sugar, so don’t short the time.
Drop the batter in rounded tablespoons onto a greased baking sheet. Press each dough ball with the back of a spoon to form a cookie about 1/4 – 1/2 inch thick.
Bake 12 to 15 minutes, until the edges are lightly browned. Remove from oven and cool for 3-5 minutes on the baking sheet, then use a thin spatula coated with pan spray to remove the cookies to a cooling rack. The cookies will be soft but will firm up as they cool.
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