Mix roasted and salted macadamia nuts into creamy white chocolate fudge to make a candy-store quality treat for your family and friends. You can make a batch of this creamy White Chocolate Macadamia Nut Fudge in under 15 minutes using the stove or microwave. It's so easy!
The combination of white chocolate and macadamia nuts doesn't have to be relegated to cookie recipes only. It's an amazing flavor combo. Macadamia nuts have a rich, somewhat buttery, flavor that pairs beautifully with white chocolate.
Even though the nuts are crunchy, they have a unique creamy texture. They almost melt in your mouth as you chew them so they are a perfect mix-in for fudge.
To keep this fudge easy to make, we'll start with our Easy Vanilla Fudge Recipe that's simply made with white chocolate and sweetened condensed milk. Then, we'll mix in the nuts. It's that easy, so let's make some fudge.
Ingredients
- Macadamia Nuts - I highly recommend using roasted and salted macadamia nuts for the best-tasting fudge. Roasting really enhances the flavor of the nuts and the salt balances out the sweetness of the white chocolate.
- White Chocolate Chips - We have created most of our white chocolate fudge recipes using Nestle Premier White Morsels. They have a wonderful flavor and are available in most grocery stores. They melt easily and firm up beautifully in fudge recipes. See more notes below.*
- Sweetened Condensed Milk - We use sweetened condensed milk to make our easy fudge because it provides the sugar and milk that are called for in a traditional fudge recipe without the need to boil the ingredients to the perfect temperature.
*Tips about white chocolate chips in fudge recipes:
White chocolate chips can be made using cocoa butter or palm kernel oil. We typically use chips made with palm kernel oil (Nestle Premier White Morsels) because they melt easily and the fudge firms up nicely.
If you use white chips with cocoa butter listed in the ingredients, you will need to add more chips to the recipe so that your fudge will firm up. I've listed the quantities in the recipe card below.
Instructions
Mix 20 ounces (3 ⅔ cups) of Nestle Premier White Morsels with 1 can of sweetened condensed milk in a medium saucepan.
Set the pan on the stove over low heat and let the chips begin to melt. Stir frequently (every 30 seconds) until about 75% of the chips have melted.
Remove the pan from the heat and let it rest for 3 minutes. Then, stir slowly until all of the chips have melted.
The fudge will be thick at this point but still warm and soft enough to add a mix-in. Add ½ cup of macadamia nuts.
Stir just until blended. The fudge will be quite thick at this point.
Spread the fudge into an 8-inch non-stick foil-lined pan. Press down if needed to remove air pockets.
Top the fudge with another ½ cup of macadamia nuts. Press them into the fudge to ensure they stick.
Let the fudge rest in the pan for up to 4 hours until it firms up. To speed up this process, you can refrigerate the fudge for about 2 hours.
When the fudge is firm, lift it out of the pan using the tin foil. Peel off the foil, then cut the fudge into squares.
Microwave Fudge
You can make white chocolate fudge with macadamia nuts using the microwave.
Start by stirring the white chocolate and sweetened condensed milk in a microwave-safe mixing bowl. Heat at 70% power for 90 seconds. Let the bowl rest in the warm microwave for 3 minutes. Then, remove it and stir until the white chocolate melts. If needed, heat for 15 seconds at 70% power, let rest, then stir again.
Stir in half of the macadamia nuts, spread it into the pan, let it cool, peel off the foil, and cut into squares.
Then, enjoy the creamy, nutty, fudge.
Substitutions
If you'd like to use milk chocolate or dark chocolate instead of white chocolate, be sure to follow our Easy Milk Chocolate Fudge Recipe or our Easy Dark Chocolate Fudge Recipe for the correct quantities. Milk and dark chocolate have less moisture in them so you need to use less of them when making fudge.
Variations
Caramel Macadamia Nut Fudge - Add caramel bits to give your fudge a wonderful buttery caramel flavor. Or, swirl in some Dulce de Leche on top before adding the nuts.
Tropical Macadamia Nut Fudge - Mix in some dried pineapple, mango, and/or coconut to give the fudge a tropical flavor.
Tips
Do NOT overheat the white chocolate or your fudge will become greasy.
If your fudge becomes greasy, pour it into a glass mixing bowl and let it rest for 20 minutes. Then, stir to mix the oils back into the fudge. If it is still too greasy, pour it out onto a cool surface (granite, marble, or a metal cookie sheet). Spread it out into a thin layer. Then scraped it up. Spread it out again, then scrape it up. Repeat this process until the oils are soaked up into the fudge and the fudge no longer looks greasy.
This fudge will be really thick. You'll have to press it into the pan.
See more helpful tips on our Easy Fudge-Making Tips FAQ page.
Storage
Store this macadamia nut fudge in an airtight container at room temperature for up to 10 days or in the freezer, well wrapped in wax paper or foil in an airtight container, for up to 3 months.
Related Recipes
We have lots of deliciously nutty fudge recipes for you to choose from.
Recipe
Rich and creamy white chocolate fudge filled with roasted and salted macadamia nuts. This fudge is super easy to make on the stove or in the microwave.
- 20 - 24 ounces (3 ⅓ - 4 cups) white chocolate chips *(see notes)
- 14 ounces (1 can) sweetened condensed milk
- 1 cup roasted and salted macadamia nuts
Line an 8-inch square baking pan with non-stick tin foil or regular tin foil that is lightly sprayed with baking spray.
Combine the white chocolate chips and sweetened condensed milk in a medium saucepan.
Set the pan over LOW heat on the stove.
Stir frequently, about every 30 seconds, until 75% of the chips have melted.
Remove the pan from the heat and let it rest for three minutes.
Then, stir slowly until all of the white chocolate chips have melted and the fudge is smooth.
Toss in ½ cup of the macadamia nuts and stir until well blended.
Pour into the prepared pan and spread into an even layer. Press down on the fudge to remove any air pockets.
Sprinkle the remaining macadamia nuts over the fudge and press them into the fudge using your hands.
Set the fudge aside and allow it to cool for about 4 hours at room temperature until it is firm or refrigerate for about 2 hours until firm.
Lift the fudge out of the pan using the tin foil, then peel off the foil. Cut the fudge into 9 or 16 squares.
Stir together the white chocolate chips and sweetened condensed milk in a microwave-safe mixing bowl.
Heat at 70% power for 90 seconds. Then allow the bowl to rest in the warm microwave for 3 minutes.
Remove the bowl and stir until the white chocolate chips have completely melted. If needed, heat for an additional 15 seconds then repeat the process until melted. Do not overheat the white chocolate or your fudge will be greasy.
Follow the instructions above to finish the fudge.
White Chocolate Chips
If you use white chips that are made with palm kernel oil, use 20 ounces (3 ⅓ cups). If you use pure white chocolate chips made using cocoa butter, you'll need to use 24 ounces (4 cups) in order for the fudge to firm up.
Storage
Store your macadamia nut fudge in an airtight container at room temperature for up to 7 days. You can wrap the fudge in wax paper or tin foil and place it in a zip-top bag and freeze it for up to 3 months. Thaw on the counter for at least an hour before removing it from the package.
Tips
Do not overheat the white chocolate or your fudge will become greasy. If this happens, pour it into a glass bowl and let it rest for 20 minutes. Then spread it out on a cool surface (granite, marble, or metal), and scrape it up. Repeat this process until all of the oil is worked back into the fudge. Your fudge will be cooled and very thick at this point so you will have to press it into the pan. Do this process before adding the nuts.
Calories
The calorie count is calculated using 20 ounces of Nestle Premier White Morsels for 16 squares of fudge.
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