Macadamia Nut Fudge
2 c. sugar
2 sq. (1 oz. each) unsweetened chocolate
Pinch salt
1 c. light cream or half and half
2 tbsp. light corn syrup
1/4 c. (1/2 stick) butter
2/3 c. coarsely chopped macadamia nuts
1 tsp. vanilla
Butter 9 x 5 inch loaf pan. Combine sugar, chocolate, and salt in 3 quart
microwave safe mixing bowl or casserole. Stir in cream or corn syrup. Add
butter. Microwave covered on high for 5 minutes. Mix well. Microwave uncovered
10 to 14 minutes or until soft ball
stage is reached (234 to 240 degrees). Cool mixture without stirring to 120
degrees on edges. Add nuts and vanilla. Beat until mixture is thick and creamy
and starts to loose its shine. Quickly spread in pan. If fudge is too thick to
spread stir in a few drops of cream.
Cool completely. Cut in 1 inch squares. Store in airtight container in cool dry
place up to 2 weeks. Makes 1 pound.