This recipe comes from the Nestle Toll House site, but I've adapted it using Guittard White Chocolate. If you don't have Guittard, make sure your chocolate is 'real' white chocolate and not the fake stuff!
Vanilla Macadamia Nutty Fudge
Ingredients
Unsalted Butter
2 1/2 cups sugar
2/3 cup unsweetened coconut milk
1/2 cup unsalted butter
2 cups White Chocolate chips or 2 cups chopped white chocolate
1 jar (7 oz) marshmallow crème
3/4 cup macadamia nuts, chopped (must be fresh)*
1 tsp pure vanilla
1/4 tsp coconut extract
Directions
LINE 9-inch-square baking pan with foil, extending foil over edges of pan. Grease foil with butter. Butter sides of 3-quart heavy-duty saucepan.
COMBINE sugar, coconut milk and 1/2 cup butter in prepared saucepan. Cook over medium heat, stirring frequently, until mixture boils. Clip candy thermometer to side of pan, making sure bottom of thermometer doesn't touch bottom of pan. Reduce heat to medium-low. Continue boiling at moderate, steady rate without stirring, until thermometer registers 238° F, softball stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Remove from heat.
STIR in white chocolate until melted and smooth. Stir in marshmallow crème, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.
LIFT from pan; remove foil. Cut into 48 pieces. Store tightly covered.
Vanilla Macadamia Nutty Fudge
Ingredients
Unsalted Butter
2 1/2 cups sugar
2/3 cup unsweetened coconut milk
1/2 cup unsalted butter
2 cups White Chocolate chips or 2 cups chopped white chocolate
1 jar (7 oz) marshmallow crème
3/4 cup macadamia nuts, chopped (must be fresh)*
1 tsp pure vanilla
1/4 tsp coconut extract
Directions
LINE 9-inch-square baking pan with foil, extending foil over edges of pan. Grease foil with butter. Butter sides of 3-quart heavy-duty saucepan.
COMBINE sugar, coconut milk and 1/2 cup butter in prepared saucepan. Cook over medium heat, stirring frequently, until mixture boils. Clip candy thermometer to side of pan, making sure bottom of thermometer doesn't touch bottom of pan. Reduce heat to medium-low. Continue boiling at moderate, steady rate without stirring, until thermometer registers 238° F, softball stage (about 15 minutes). Adjust heat as necessary to maintain a steady boil. Remove from heat.
STIR in white chocolate until melted and smooth. Stir in marshmallow crème, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.
LIFT from pan; remove foil. Cut into 48 pieces. Store tightly covered.
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