Ingredients Jump to Instructions ↓

  1. 2 teaspoons plus 1/2 cup butter, divided

  2. 4-1/2 cups granulated sugar

  3. 1 can (12 ounces) evaporated milk

  4. 3 cups chopped macadamia nuts, divided

  5. 12 ounces German sweet chocolate, chopped

  6. 1 package (12 ounces) semisweet chocolate chips

  7. 1 jar (7 ounces) marshmallow creme

  8. 2 teaspoons vanilla extract

  9. 1/2 teaspoon salt, optional

Instructions Jump to Ingredients ↑

  1. Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; Stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired. Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 5 pounds.


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