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.
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.
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.
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.
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.
The calorie count is calculated using 20 ounces of Nestle Premier White Morsels for 16 squares of fudge.
White Chocolate Macadamia Nut Fudge https://howtomakeeasyfudge.com/white-chocolate-macadamia-nut-fudge/