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Macadamia Nut Fudge
Macadamia Nut Fudge
Prep Time: 5 Minutes
Skill Level: Intermediate

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Nutritional Information
Macadamia Nut Fudge


  • 1-1/2 cups sugar
  • 1 jar marshmallow creme
  • 1 can evaporated milk
  • 1/4 cup butter or margarine
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1 cup macadamia nut baking pieces
  • 1/2 teaspoon vanilla extract
Macadamia Nut Fudge


  • 1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan.
  • 2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes.
  • 3. Remove from heat; add chocolate chips. Stir just until chips are melted. Stir in nuts and vanilla; pour into prepared pan.
  • 3. Refrigerate 1 hour or until firm. Lift fudge out of pan using foil; place on cutting board. Cut into squares. Store tightly covered in a cool, dry place. About 2 pounds fudge.
  • Note: For best results, do not double this recipe.

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