How To make Macadamia Nut Fudge
-Dottie Cross TMPJ72B 8 tb (1 stick) unsalted butter;
-cut up 1 c Semisweet chocolate chips
-(about 6 ounces) 1 c Coarsely chopped macadamia n
-(about 4 ounces) 1 oz Unsweetened chocolate;
-finely chopped 1 ts Vanilla extract
2 1/4 c Sugar
1 cn 5-ounce evaporated milk
12 Large marshmallows
-(about 3 ounces) Butter an 8-inch-square baking pan. Line the bottom of the pan with foil. In a large bowl, combine the butter, chocolate chips, macadamia nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk, and marshmallows. Bring to a boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the mixture reaches 238 degrees. Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken, about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to allow the flavors to mellow. Invert the fudge and remove the foil. Reinvert and cut into squares. Store the fudge at room temperature in an airtight container. Makes about 2 pounds. Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
How To make Macadamia Nut Fudge's Videos
Macadamia Nut Butter White Chocolate Fudge Gelato
To make macadamia nut butter white chocolate fudge gelato scale into a blender top 50g of a good quality white chocolate, 275g whole milk, 60g liquid honey, 50g macadamia nut butter, and 125g hi-fat cream. Blend until small little pieces of white chocolate remain or keep blending until the mixture is smooth. Then freeze down the bowl of a gelato machine and add the contents of the blender. When the gelato is coming away from the bowl and looks like soft serve it is ready to eat. Macadamia nut butter white chocolate fudge gelato has a buttery flavor that pairs well with semi-sweet chocolate.
Rich Chocolate Cake with Chocolate and Macadamia Coating
This recipe is a classic rich dark chocolate sponge cake with crunchy chocolate macadamia coating - you can replace the macadamia with any nuts you like. I hope you enjoy this video :)
Ingredients
Chocolate cake:
- 3 eggs
- 10g (4/5 tbsp) sugar for egg yolks
- 60g (1/3 cup) sugar for egg whites
- 60g (1/3 cup) dark chocolate chips
- 60g (1/4 cup) whipping cream
- 50g (3 1/2 tbsp) butter
- 25g (1/5 cup) cake flour
- 15g (2 1/2 tbsp) almond powder
- 25g (3 1/3 tbsp) cocoa powder
Chocolate nut coating:
- 40g (1/4 cup) chopped macadamia (or preferred nuts)
- 90g (1/2 cup) dark chocolate chips
- 30g (2 1/4 tbsp) coconut oil
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This is what I eat instead of chocolate all the time.
Dark Chocolate Bark
Today I'm going to show you how to make dark chocolate bark.
This almond chocolate bark is a great snack for any time of the day.
It's an easy way to add more nutrition and double the quantity for less money.
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This is why you'll love this healthy chocolate bark:
It's made with healthy and nutritious ingredients!
It's super crunchy and delicious!
You can keep it in the fridge for months!
It's so easy to customize it!
DARK CHOCOLATE BARK RECIPE
Ingredients:
7 oz dark chocolate (200g)
1/2 cup almonds (100g)
1/2 cup peanuts, raw (100g)
1 tbsp maple syrup
pinch of salt
NUTRITIONAL INFO (per piece):
107 calories, fat 7.6g, carb 9.2g, protein 3g
Preparation:
For roasted nuts: in a bowl combine almonds, peanuts and maple syrup.
Spread in air-fryer basket, sprinkle with salt and air-fry for 10 minutes at 340F (170C).
Break the chocolate into small pieces and melt in the microwave, stirring every 30 seconds.
Add the roasted nuts and stir until all the nuts are coated.
Spread the mixture on a lined baking tray, top with some extra nuts and put in the freezer for 30 minutes.
Cut into bite sized pieces and store in the fridge or freezer.
Enjoy!
The Easiest Homemade Fudge Guide (3 Ways)
There really isn't much to say about fudge other than it's chocolate, chewy, and delicious. However, for this holiday season let's make it three different ways but also elevate it a bit and fancier - say chocolatier version if you will.
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White Chocolate and Macadamia Blondie Recipe | Exclusively Food
A blonde brownie for white chocolate fans. This rich, moist slice is packed with macadamia nuts and white chocolate chunks.
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For accuracy, we use digital scales to weigh ingredients. Volume measurements are given in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon). We use salted butter in our recipes unless otherwise stated.
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1 MINUTE Keto White Chocolate Chip Macadamia Nut Cookie
This 1 Minute Keto White Chocolate Chip Macadamia Nut Cookie Recipe is one of THE BEST quick and easy keto recipes you can make! It's a cookie that is so soft & chewy, it's perfectly sweetened, and it tastes anything but low carb. Plus, portion control is built right into this keto friendly recipe, since it only makes one cookie. So, you don't have to worry about having 15 cookies around the house, and overeating on them.
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Things I used to make this keto cookie:
Keto White Chocolate Chips:
Macadamia Nuts:
Almond Flour:
Confectioners Swerve:
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Nutritional Info (This makes a BIG COOKIE feel free to make 2 cookies):
425 Calories
36g Fat
5g NET CARBS
13g Protein