1 (7 oz.) jar Macadamia nuts
1 (7 1/2 oz.) jar marshmallow cream
1 c. sugar
1/2 c. heavy or whipping cream
4 Tbsp. butter or margarine (1/2 stick)
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 tsp. vanilla extract
About 3 hours before serving or early in day: Coarsely chop Macadamia nuts. Lightly butter 8 x 8-inch baking pan. In heavy 3 quart saucepan over medium heat, heat marshmallow cream, sugar, heavy or whipping cream and butter or margarine to boiling, stirring occasionally. Boil 5 minutes, stirring constantly. Remove saucepan from heat; stir in chocolate pieces and vanilla extract until chocolate melts. Set aside 1/2 cup Macadamia nuts; stir remaining nuts into chocolate mixture. Pour fudge into pan. Sprinkle reserved Macadamia nuts over fudge; press firmly into fudge. Cover pan and
refrigerate fudge until firm, about 2 hours. To serve, cut fudge into 8 strips, then cut each strip crosswise into 8 squares. Store fudge in tightly covered container in the refrigerator. Makes 64 squares, about 85 calories each.
