8 tb (1 stick) unsalted butter;
-cut up
1 c Semisweet chocolate chips
-(about 6 ounces)
1 c Macadamia nuts, coarse chop
-(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 F. 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.
