This easy Macadamia Nut Fudge is rich, creamy, and filled with buttery macadamias in every bite. It calls for a short list of simple ingredients and a few minutes on the stove to make a batch.
This is Macadamia Nut Fudge is one of the easiest fudge recipes you can make and a great choice for beginners. There’s no candy thermometer and no tricky techniques, just a gentle melt on the stove and a quick chill in the fridge.
The result is sweet, rich, and creamy, just the way classic fudge should be. The macadamia nuts add a buttery crunch that works so well with the smooth chocolate and gives the fudge great texture and flavor.
It’s a wonderful addition to your Christmas baking, tucked in among the other holiday cookies on a tray and perfect for gifting.
Ingredient Notes
- Semisweet chocolate chips: Use a high-quality brand like Ghirardelli or Guittard. They melt smoothly and give the fudge great flavor and a silky texture.
- Sweetened condensed milk: Be sure you’re using sweetened condensed milk (like Eagle brand), not evaporated milk. Sweetened condensed milk is thick and very sweet, which is what sweetens the fudge and helps it set properly. Evaporated milk is unsweetened and won’t work in this recipe.
- Macadamia nuts: Macadamias are wonderful in this recipe, but you can swap in any nuts you prefer. Pecans, walnuts, hazelnuts, or almonds all work well.
- Vanilla extract: Pure vanilla brightens the chocolate flavor and adds warmth.
- Salt: Just a pinch enhances the chocolate and helps balance the sweetness.
How to Make Macadamia Nut Fudge
- Melt the chocolate mixture. Combine the chocolate chips, sweetened condensed milk, and salt in a heavy saucepan. Cook over low heat, stirring often, until mostly melted. Remove from the heat, add the vanilla, and stir until smooth.
- Add the macadamia nuts. Fold in the chopped nuts until evenly distributed.
- Spread into the pan. Transfer the mixture to the foil-lined pan and spread it out. Chill for about 2 hours or until firm, then lift out and cut into squares.
Tips for the Best Fudge
Keep the heat LOW. Chocolate scorches easily, and once it does, there’s no saving the batch. Warm the mixture slowly so the chocolate melts smoothly and the fudge stays creamy.
Stir often. This helps the chocolate melt evenly and prevents any hot spots on the bottom of the pan from overheating.
Use high-quality chocolate chips. Brands like Ghirardelli or Guittard melt beautifully and give the fudge a rich, smooth flavor. Lower-quality chocolate can make the mixture grainy.
Chop the macadamia nuts small. Smaller pieces blend in evenly and make the fudge easier to slice cleanly.
Line the pan well. Foil gives you the structure you need to lift the entire block of fudge out in one piece. Don’t skip the quick spray of nonstick cooking spray, it makes peeling off the foil much easier.
Don’t rush the chill time. The fudge needs about 2 hours in the refrigerator to firm up. Cutting too soon can cause smudging or uneven edges.
Storage Tips
- Room temperature: Store the fudge in an airtight container at room temperature for up to 4 days. This keeps the texture soft and creamy.
- Refrigerator: For a firmer texture, refrigerate it for up to a week. Layer the pieces with parchment paper to prevent sticking.
- Freezer: Macadamia Nut Fudge freezes very well. Wrap the slab or individual pieces tightly in plastic wrap, place them in a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Gifting: If packing the fudge in tins, place parchment between layers to keep the tops looking neat. For more easy homemade candy treats, try my Peanut Butter Bon Bons or Easy Toffee Candy. Both are long-time holiday favorites and great for gifting.
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Macadamia Nut 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 salt
- 1½ teaspoons pure vanilla extract
- 1 cup chopped macadamia nuts
Instructions
- Line an 8-inch square pan with regular foil and coat the foil with nonstick cooking spray. Set aside.
- In a large heavy saucepan, combine the chocolate chips, sweetened condensed milk, and salt Cook and stir over LOW heat until the chocolate chips are mostly melted. Add the vanilla and stir vigorously until smooth. Remove from the heat and stir in the nuts. Spoon the fudge into the prepared pan (it will be thick) and smooth the top with the back of the spoon or rubber spatula (there is going to be some texture, just make it look nice). Chill for 2 hours or until firm.
- Using the edges of the foil, lift the fudge out of the pan. Gently peel off the foil and cut the fudge into 1-inch squares.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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