Chocolate Macadamia Fudge

🧂 Ingredients

• water

  fill cooking pot half way
• 3 cups Semi-Sweet Chocolate Chips
• 16 oz sweetened condensed milk

  1 can
• ¼ cup unsalted butter

  room temperature
• 1 tsp vanilla extract
• 1 cup Macadamia nuts

  whole, shelled

Instructions

• 1 Measure all ingredients.
• 2 Fill a cooking pot 1/3 of the way with water, bring to a simmer, turn down to
  low heat.
• 3 Place a large bowl over the pot, ensuring the bowl doesn't touch the water.
• 4 Combine chocolate chips, condensed milk, butter, vanilla extract in the bowl.
• 5 Mix the ingredients together until everything is combined.
• 6 The fudge mixture needs to be smooth and free of any chunks.
• 7 Add macadamia nuts to the mixture.
• 8 Fold macadamia nuts in with a silicone spatula.
• 9 Line a cheesecake pan with parchment paper. Transfer the fudge mixture into the
  pan.
• 10 Spread the mixture evenly with a clean spatula.
• 11 Refrigerate for a minimum of 2 hours or preferably overnight.
• 12 Once the fudge has hardened, prepare a cutting board, disposable gloves, and a
  large knife for cutting the fudge. Have a wet kitchen towel on hand to wipe the
  knife after each cut. Remove the fudge from the fridge.
• 13 Peel fudge off the parchment paper and place it on the cutting board.
• 14 Score the fudge using a 5-wheel pastry cutter, then turn the fudge block 90
  degrees and score again to create even squares.
• 15 The fudge should now be scored into even squares.
• 16 Cut the fudge block along the scored lines, wiping the knife with a wet kitchen
  towel after each cut.
• 17 Push pieces back together.
• 18 Turn the fudge block 90 degrees and push the pieces back together. Finish
  cutting the fudge using the scored guidelines.
• 19 Enjoy!

Nutrition Info