Macadamia Nut Fudge

From, by Aimee Shugarman
Macadamia Nut Fudge

Macadamia Nut Fudge Photo

The struggle is real you guys. You know, the one that occurs mid-summer when everyone is sharing photos from vacation and all you want to do is be sitting on a beach drinking a Mai Tai.

Only, I was one of those people who was sharing those pictures back in May. Our family went on a wonderful 2-week vacation to Hawaii. We had the best time ever, and while I normally say I don’t like to “repeat vacation,” this is one I would do over in a heart beat!

While on our vacay in Hawaii, I happened to stumble upon some Hershey’s Kisses with macadamia nuts inside. This bag of chocolate made its way into our cart and was devoured within days! Of course, you can’t find them on this side of the ocean. Unless one of those said Hershey’s Kisses made it back home in the bottom of your purse. Normally, I would NEVER eat anything from the bottom of my purse, haha, but this Kiss was eaten with no second thoughts! I wish Hershey’s sold them here in Illinois!

Macadamia Nut Fudge Picture

So, I did what any good foodie would do. I recreated them. And boy, these fudge bites are amazing. Unlike the Hershey Kisses with only one little nut inside, this fudge is chock full of nuts! Every bite is filled with crunchy macadamia nuts and creamy chocolate fudge.

Before you cringe, and think, “Ugh, fudge? I don’t like to mess with candy thermometers.”

DON’T WORRY!! No thermometers needed for this easy recipe! The hardest part about this recipe is waiting for the fudge to be ready to cut (about 4 hours in the refrigerator)!!

Now, how I do convince my hubby that we need another vacation ASAP? Are you going anywhere fun this summer? Did you already take your vacation? Tell me about it so I can live vicariously through your stories!!

Love nutty fudge? Try Aimee’s Rocky Road Fudge or Maple Walnut Fudge!




  • 2 cups granulated sugar
  • 1/2 cup skim milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter
  • 3/4 cup marshmallow cream
  • 1 12 ounce package milk chocolate chips
  • 1 3/4 cups macadamia nuts, divided


  1. In a large saucepan, combine sugar, milk, vanilla, and butter.
  2. Bring to a boil over medium high heat, stirring constantly. Once boiling, keep at a rolling boil for a full two minutes (still stirring).
  3. For this next step, I use a stand mixer with whisk attachment (a hand mixer would work too). Combine the marshmallow cream and milk chocolate chips in mixing bowl. Pour hot mixture over these ingredients and blend until smooth. I turn my mixer on medium speed and blend for 1-3 minutes, scraping down sides of bowl as needed.
  4. While this is mixing, line an 8-inch square baking dish with parchment paper. Set aside.
  5. Once mixture is smooth, fold in 1 1/4 cup of the macadamia nuts. Pour into prepared dish and press remaining 1/2 cup nuts on top of fudge, pressing lightly. Refrigerate for 4 hours, or overnight. Cut and enjoy.
  6. Store fudge in airtight container for up to 1 week.


Cuisinart Stand Mixer

KitchenAid Stand Mixer

Le Creuset Heritage 3 Quart Square Dish

Le Creuset 3-quart Stainless Steel Saucepan

Continue reading at Food Fanatic