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Christmas: Honey and Macadamia Nut Fudge

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 1½ cups granulated sugar
  
• 1 cup packed brown sugar
  
• 1/3 cup half-and-half or light cream
  
• 1/3 cup milk
  
• 2 Tbsp honey
  
• 2 Tbsp butter
  
• 1 tsp vanilla
  
• ½ cup coarsely chopped macadamia nuts, hazelnuts or pecans
  
• Chopped nuts for topping (optional)
  






Instructions



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, 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° 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° (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 ½ 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 1¼-inch squares while warm and, if desired, sprinkle with additional chopped nuts. When fudge is firm, use foil to lift it out of the pan. Cut fudge into squares.
   
   Makes 1¼ pounds.
   (about 36 pieces)