Description
This rich and creamy Macadamia Nut Fudge features semisweet chocolate and sweetened condensed milk, blended to perfection with crunchy macadamia nuts. A quick stovetop fudge recipe that delivers luscious texture and satisfying flavor, perfect for gifting or enjoying as a decadent treat.
Ingredients
Scale
Fudge Ingredients
- 3 cups semisweet chocolate chips (18 ounces), high quality like Ghirardelli or Guittard
- 14 ounce can sweetened condensed milk (like Eagle brand)
- Pinch of salt
- 1½ teaspoons pure vanilla extract
- 1 cup chopped macadamia nuts
Instructions
- Prepare the Pan: Line an 8-inch square pan with regular foil and coat the foil lightly with nonstick cooking spray to prevent sticking. Set the pan aside for later use.
- Melt and Combine Ingredients: In a large heavy saucepan, combine the semisweet chocolate chips, sweetened condensed milk, and a pinch of salt. Cook and stir over low heat, carefully monitoring as the chocolate chips begin to melt. Once mostly melted, add the pure vanilla extract and stir vigorously until the mixture becomes smooth and fully incorporated. Remove the saucepan from heat.
- Add Nuts and Chill: Stir in the chopped macadamia nuts evenly throughout the chocolate mixture. Spoon the thick fudge batter into the prepared foil-lined pan, smoothing the top with the back of a spoon or rubber spatula to create an even surface. Place the pan in the refrigerator and chill for at least 2 hours or until the fudge is firm.
- Cut and Serve: After chilling, use the edges of the foil to lift the fudge out of the pan gently. Peel off the foil carefully, then cut the fudge into 1-inch squares to serve or store.
Notes
- Be sure to cook the chocolate mixture over low heat to prevent scorching.
- Use a high-quality chocolate for best flavor and texture.
- Store fudge in an airtight container in the refrigerator to maintain freshness.
- For a different nutty twist, try substituting macadamia nuts with pecans or walnuts.
