Honey Macadamia nut fudgeFrom peetabear 8 years ago
- 1-1/2 cups granulated sugar shopping list
- 1 cup packed brown sugar shopping list
- 1/3 cup half-and-half or light cream shopping list
- 1/3 cup milk shopping list
- 2 tablespoons honey shopping list
- 2 tablespoons butter shopping list
- 1 teaspoon vanilla shopping list
- 1/2 cup coarsely chopped macadamia nuts, hazelnuts (filberts), or pecans shopping list
- Chopped nuts or chopped dried pineapple or papaya (optional) shopping list
How to make it
- 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).
- To store: Store in an airtight container at room temperature for up to 1 week
The Cookpeetabear Mid-hudson Valley, NY
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