Chocolate and macadamia go together like bread and butter. Macadamia Cookie Dough Fudge is the perfect unison of them both; little cake-like bites of fudge, filled with two whole cups of macadamias! Consider this fudge recipe a gift from me to you!
I don’t often make fudge for one reason. Well, actually, there’s two reasons – John.e and McKenna. Those two are like vultures when it comes to chocolate. Would you believe that I did not get as much as a single bite of this entire batch of Macadamia Cookie Dough Fudge? Between the two of them, they ate the entire thing.
I’ve made cookie dough fudge before, so I guess I’ve had my fair share of it over the past few years of sharing recipes here at Lord Byron’s Kitchen. But, you know, Dear Reader, it would have been nice to have just one little square. 🙂
In my opinion, fudge is a Christmastime favourite, and I often see it in the fall more than in the summer months. But, here at Lord Byron’s Kitchen, I pay very little attention to timelines or expectations when it comes to food. I trust you saw my Christmas in July Breakfast Scones? With fudge though, I think it can be enjoyed anytime of the year.
I’ve made fudge at Christmas time, like I have previously mentioned. One of my favourites was my Hershey’s Copycat Eat More Fudge Bars. But, there was also my Turtle Chocolate Fudge, which is my version of the popular Turtle’s Chocolates. And, lastly, there’s my 3 Ingredient Maltesers Fudge which is a great fudge option for Easter.
The Macadamia Cookie Dough Fudge is extremely easy to make and is completely adaptable. Trust me, Dear Reader, fudge is one of the most forgiving and easy sweet treats you can possibly make. It turns out just right every single time and never disappoints. Don’t have macadamia nuts at home? Add peanuts instead! Try almonds, or pecans, or even dried cranberries, blueberries, and coconut. Just keep the measurements the same so that the nut/cookie dough ratio is just right.
I would highly recommend that you not use walnuts with this particular fudge recipe. I love walnuts, but I find that walnuts can be sometimes a little bitter. So, in most cases, unless I’m pairing walnuts with other strong flavours, I’ll avoid using them completely. You will note that in my Walnut Oh Henry Bars, the walnuts are paired with sweet flavours to help contrast the bitterness.
I should make mention that Macadamia Cookie Dough Fudge is not like most fudge recipes. This is not a creamy, melt-y, chocolaty type of fudge. This is a cake like fudge, but it’s very dense and very moist. Think in terms of a fudge-y and cake-y brownie bar. That’s exactly the texture and consistency of Macadamia Cookie Dough Fudge.
Also, Dear Reader, Macadamia Cookie Dough Fudge freezes extremely well. (If you can hide them from the chocolate monsters in your home long enough to get them hidden at the back of the freezer!) Just be sure to cut the fudge first and package them carefully. Here’s how I would recommend doing it:
First, when you’re ready to cut the fudge, make sure it has been sitting at room temperature for at least five minutes. Lift the fudge out of the pan using the parchment paper as an aid. Place the fudge onto a cutting board and use a large, sharp knife. I use a knife that is long enough to allow me one solid cut through the entire width of the fudge. It just helps to keep the fudge looking tidier around the edges.
When you have the 36 pieces of fudge, place them in a tin or a food-safe, freezer-friendly container, but keep the little squares separated just a bit from each other. This way, you can remove just a few pieces at a time without defrosting the whole lot. If stacking, place a layer of parchment paper between each tier. There you have it!
I really hope you enjoy these as much as
we John.e and McKenna did! I guess I’ll just have to make another batch real soon. Macadamia this time? Or maybe chopped Brazil nuts, because both John.e and McKenna are not fans of the Brazil nut. More for me!!! (For the purpose of photographing, I cut this particular batch into 16 squares. You can cut yours smaller or larger, depending on your own personal preference.)
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Cadbury Creme and Mini Egg Fudge
- 1/2 cup salted butter, room temperature
- 1/2 cup brown sugar, lightly packed
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup all purpose flour, sifted
- 1/2 cup cocoa powder, sifted
- 1/4 teaspoon salt
- 24 whole mini creme eggs, cut in half
- 1 cup mini eggs
- 2 cups chocolate chips, semi sweet
- 2 teaspoons coconut oil
- Using a handheld mixer, blend together the butter, both sugars, vanilla extract, and milk until well incorporated.
- Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
- Line a 9"x9" pan with parchment paper, leaving about two inches of paper sticking out over the pan. This will help to lift out the fudge when set.
- Place half of the creme eggs directly into the bottom of the pan, cut side up, evenly spread them out around the pan. Add half of the mini eggs, placing them in between the creme eggs to help fill in the gaps.
- Press the fudge mixture evenly into the pan, being sure to get into the corners. Once pressed, use a small silicone spatula to press the surface of the fudge to even out the surface as much as possible. Set aside.
- In the meantime, over a double boiler, melt together the chocolate chips and the coconut oil until melted and smooth.
- Pour over the fudge and smooth evenly over the surface.
- Top with the remaining creme eggs and mini eggs.
- Refrigerate for 2 hours until set. Allow to sit at room temperature for 5 minutes before cutting.
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