Vanilla Macadamia Nut Fudge
Indulge in the creamy decadence of Vanilla Macadamia Nut Fudge, a luxurious treat that's as easy to make as it is irresistible to eat. This no-bake dessert combines the smooth richness of white chocolate and sweetened condensed milk with the buttery crunch of macadamia nuts, all elevated by a hint of pure vanilla and a sprinkle of sea salt. In just 25 minutes of prep and cook time, you'll create a velvety fudge that sets beautifully in the fridge, making it a perfect make-ahead option for holidays, parties, or gift-giving. With a handful of pantry staples and simple directions, this recipe yields 16 squares of indulgence that can be savored at room temperature or chilled to perfection. Whether enjoyed as a sweet treat or presented as a homemade gift, this Vanilla Macadamia Nut Fudge is sure to delight!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 14 ounces sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 cups white chocolate chips
- 1 cup macadamia nuts, roughly chopped
- 0.25 teaspoons sea salt
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with non-stick spray or butter. Set aside.
In a medium-sized, heavy-bottomed saucepan, melt the unsalted butter over medium heat.
Add the granulated sugar and sweetened condensed milk to the saucepan. Stir constantly to dissolve the sugar and prevent scorching.
Once the mixture starts to bubble, reduce the heat to low and continue cooking while stirring constantly for about 10 minutes, or until the mixture thickens and pulls away slightly from the sides of the pan.
Remove the saucepan from heat and stir in the pure vanilla extract and white chocolate chips. Mix until the chocolate chips are fully melted and the mixture is smooth.
Fold in the chopped macadamia nuts and sea salt until evenly distributed throughout the fudge mixture.
Pour the mixture into the prepared baking pan, spreading it evenly with a spatula.
Allow the fudge to cool at room temperature for about 30 minutes. Then, transfer it to the refrigerator and chill for 2-3 hours, or until fully set.
Once set, use the parchment overhang to lift the fudge out of the pan. Place it on a cutting board and cut into 16 squares or desired portions.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 55.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
