There's tropical bliss
in every bite of this lusciously rich dark chocolate fudge loaded
with buttery crunchy macadamia nuts.
Hershey's
Special Dark Chips and Macadamia Nut Fudge
- 1 3/4 cups granulated
sugar
1 (7-ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
2 cups (12-ounce package) HERSHEY'S SPECIAL DARK
- 1 cup MAUNA LOA Macadamia
Nut Baking Pieces
1 teaspoon vanilla extract
- Line 8-inch square pan
with foil, extending foil over edges of pan.
- Combine sugar, marshmallow
creme, evaporated milk and butter in heavy 3-quart saucepan.
Cook over medium heat, stirring constantly, until mixture comes
to a full boil; boil and stir 5 minutes.
- Remove from heat. Gradually
add chips and nuts, stirring until chips are melted. Stir in
vanilla.
- Pour into prepared pan;
cool until set.
- Remove from pan; place
on cutting board. Peel off foil. Cut into squares. Store tightly
covered in cool, dry place.
Makes about 5 dozen pieces
or 2 1/4 pounds candy.
Note: For best results,
do not double this recipe.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
