Vanilla-Macadamia Nut Fudge
Butter
2 1/2 cups granulated sugar
2/3 cup unsweetened coconut milk
1/2 cup (1 stick) butter
2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Premier White Morsels
1 jar (7 oz.) marshmallow creme
3/4 cup macadamia nuts, chopped
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
LINE 9-inch-square baking pan with foil, extending
foil over edges of pan. Grease foil with butter.
Butter sides of 3-quart heavy-duty saucepan.
COMBINE sugar, coconut milk and 1/2 cup butter in
prepared saucepan. Cook over medium heat, stirring
frequently, until mixture boils. Clip a candy
thermometer to side of pan, making sure the bottom of
the thermometer does not touch bottom of pan. Reduce
heat to medium-low. Continue boiling at a moderate,
steady rate without stirring, until thermometer
registers 238 F., softball stage(about 15
minutes). Adjust heat as necessary to maintain a
steady boil. Remove from heat.
STIR in morsels until melted and smooth. Stir in
marshmallow creme, nuts, vanilla and coconut extracts
until well combined. Transfer mixture to prepared
baking pan; cool for 3 to 4 hours or until firm.
LIFT from pan; remove foil. Cut into 1-inch squares.
Store tightly covered.
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