Macadamia Fudge
Source of Recipe
Mary Wilson
List of Ingredients
1 Cup Macadamia nuts; coarsely chopped & toasted
3 Cups Sugar
1 Cup Milk
2 Tablespoons Light corn syrup
3 Tablespoons Margarine or butter
1 Teaspoon Vanilla
Recipe
To toast macadamia nuts, spread in a single layer in a shallow baking pan. Toast in a 350~ oven about 15 minutes, stirring occasionally. Reserve 2 tbsp. to sprinkle on top of fudge.
Line a 10x6x2-inch baking dish with foil, extending foil over edges of dish. Butter foil; set dish aside. Butter the sides of heavy 3-quart saucepan.
In the saucepan combine sugar, milk, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (about 8 minutes). Avoid splashing mixture on sides of pan. Clip candy thermometer to pan. Cook over medium-low heat till thermometer register 236~, soft-ball stage (25 to 35 minutes); stir frequently.
Remove from heat; add margarine and vanilla; do not stir. Cool, without stirring, about 55 minutes to lukewarm (110~). Remove thermometer.
Beat vigorously with wooden spoon till fudge is just beginning to thicken; add nuts. Beat till fudge becomes very thick and just starts to lose its gloss (about 8 minutes). Quickly turn into prepared dish.
Sprinkle with reserved nuts. Score fudge into 1-inch squares.
When candy is firm, lift with foil out of dish; cut into squares. Store tightly covered.
Makes 60 pieces
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