Growing up, I always experienced fudge during the holiday season. My mom made an awesome nut goodie fudge that featured two layers. It was rich and simply to die for. But it was also a lot of work to make and filled a 9″x13″ pan. It recipe wasn’t easy to cut in half for a smaller batch so we always ended up with way too much. When I got older my mom tried other ways to make a simple holiday fudge using canned frosting that she found from a cookbook. I couldn’t believe that was even possible but it tasted great!
Earlier this year, I was asked by General Mills to create a fun recipe using the new Betty Crocker® Hershey’s Chocolate Caramel Premium Frosting for the holidays. And my mind immediately went to fudge. I wanted to shake things up a bit and come up with a fudge that would look beautiful and taste great. I put together this Coconut Macadamia Nut Fudge. Yum.
1 bag (12 oz) Hershey’s Premier Milk Chocolate Chips (2 cups)
1 container (1 lb) Betty Crocker® Hershey’s Chocolate Caramel Premium Frosting
1 bag (12 oz) Hershey’s Premier White Baking Chips (2 cups)
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
2 /3 cup macadamia nuts, chopped
1 /2 cup flaked coconut, toasted
Butter 8 or 9-inch square pan and line with parchment paper that extends over the sides. Butter top of parchment paper. Set aside.
In medium microwavable bowl, microwave milk chocolate chips uncovered on high for 45 seconds, then stir. Heat in 30 second increments, stirring after each, until melted and smooth. (Approximately 1 ½ minutes total, depending upon your microwave)
Stir in chocolate caramel frosting. Spread in parchment lined pan.
In another microwavable bowl, repeat this melting process by melting white chocolate baking chips in the microwave and stirring in cream cheese frosting.
Reserve 3 tablespoons nuts for garnish. Stir remaining nuts into white fudge mixture. Spread over chocolate layer.
Sprinkle with reserved chopped macadamia nuts and toasted coconut.
Cover; refrigerate until firm at least one hour.
Instead of using parchment paper you can spray the baking dish with a baking spray with flour, however it will be much more difficult to cut and harder to remove later.
You can also use various types of chips. Wouldn’t a mint flavored chocolate chip be fabulous?
The steps associated with this recipe are really so simple that you can really let the creative juices flow to come up with your favorite combinations.
You can stick with a shorter fudge with a single layer or go all out and make a tall fudge with two layers.
If you would like a stronger coconut flavor, stir in another 1 /2 cup toasted coconut into either fudge layer (or both!)
If lifting the fudge out of the baking dish is a struggle, set the dish into a sink with an inch or two of warm (not hot) water for a few minutes to loosen.
Not Sure How to Toast Coconut?
To toast coconut, bake coconut in a single layer on a cookie sheet at 350 degrees. Bake, then stir, every 2 minutes until lightly browned. If you start to see any color at all you know you are close . Check every 30 seconds after that to prevent burning.
Disclosure: I have been compensated for my time to create this recipe however all thoughts remain my own.