Vanilla-Macadamia Nut Fudge

Name: Vanilla-Macadamia Nut Fudge
Ingredients: 1/2 cup (1 stick) butterplus extra for greasing foil and saucepan; 2 1/2 cups granulated sugar; 2/3 cup unsweetened coconut milk; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels; 1 jar (7 ounces) marshmallow crème; 3/4 cup macadamia nutschopped; 1 teaspoon vanilla extract; 1/4 teaspoon coconut extract

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Servings: 24

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Ingredients

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1/2 cup (1 stick) butterplus extra for greasing foil and saucepan2 1/2 cups granulated sugar2/3 cup unsweetened coconut milk2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels1 jar (7 ounces) marshmallow crème3/4 cup macadamia nutschopped1 teaspoon vanilla extract1/4 teaspoon coconut extract

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Instructions

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Step 1

Line 9-inch-square baking pan with foilextending foil over edges of pan.Grease foil with butter.Butter sides of 3-quart heavy-duty saucepan.

Step 2

Combine sugarcoconut milk and remaining 1/2 cup butter in prepared saucepan.Cook over medium heatstirring frequentlyuntil mixture boils.Clip a candy thermometer to side of panmaking sure the bottom of the thermometer does not touch bottom of pan.Reduce heat to medium-low.Continue boiling at a moderatesteady rate without stirringuntil thermometer registers 238° F.softball stage (about 15 minutes).Adjust heat as necessary to maintain a steady boil.Remove from heat.

Step 3

Stir in morsels until melted and smooth.Stir in marshmallow crèmenutsvanilla and coconut extracts until well combined.Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.

Step 4

Lift from pan; remove foil.Cut into 48 pieces.Store tightly covered.