1 c Macadamia nuts; coarsely
- chopped
3 c Sugar
1 c Milk
2 tb Light corn syrup
3 tb Margarine or butter
1 ts Vanilla
To toast macadamia nuts, spread in a single layer in a shallow baking pan.
Toast in a 350 oven about 15 minutes, stirring occasionally. Reserve 2
tbsp. to sprinkle on top of fudge.
Line a 10x6x2-inch baking dish with foil, extending foil over edges of
dish. Butter foil; set dish aside.
Butter the sides of heavy 3-quart saucepan. In the saucepan combine
sugar, milk, and corn syrup. Cook over medium-high heat to boiling,
stirring constantly to dissolve sugar (about 8 minutes). Avoid splashing
mixture on sides of pan. Clip candy thermometer to pan.
Cook over medium-low heat till thermometer register 236 , soft-ball stage
(25 to 35 minutes); stir frequently. Remove from heat; add margarine and
vanilla; do not stir. Cool, without stirring, about 55 minutes to lukewarm
(110 ). Remove thermometer.
Beat vigorously with wooden spoon till fudge is just beginning to thicken;
add nuts. Beat till fudge becomes very thick and just starts to lose its
gloss (about 8 minutes). Quickly turn into prepared dish. Sprinkle with
reserved nuts. Score fudge into 1-inch squares. When candy is firm, lift
with foil out of dish; cut into squares. Store tightly covered.
