Macadamia Nut Fudge

Makes 128 1" (3 cm) squares

Source: BA 11/90

Jim's favorite. It is not Christmas without Macadamia Nut fudge!

4½

cups

sugar

32

ounces

910

grams

½

cup

unsalted butter

4

ounces

115

grams

1

can

evaporated milk

13

fl ounces

400

ml

24

oz

semisweet chocolate chips
(bittersweet chocolate, chopped)

680

grams

7

oz

marshmallow cream or mini-marshmallows

200

grams

1

tsp

salt

5

ml

2

tsp

vanilla

10

ml

3

cups

unsalted macadamia nuts, coarsely chopped & toasted

12

ounces

340

grams

Line two 7" x 11" [18 cm x 28 cm] pans with foil. Or one 10"x 15" [25 cm x 38 cm] cake pan.
Combine sugar, butter and milk in heavy 3 quart [3 liter] saucepan
Bring to simmer over medium heat.
At first sign of a bubble, simmer 5 minutes (or to 234°F [112°C]), stirring constantly.
Remove from heat and add remaining ingredients.
Spread into pans. Chill until firm. Cut into squares.

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