Vanilla-Macadamia Nut Fudge - cooking recipe

Ingredients

butter
2 1/2 cups granulated sugar
2/3 cup unsweetened coconut milk
1/2 cup butter
2 cups white chocolate chips (best quality 12-oz. pkg.)
1 (7 ounce) jar marshmallow creme
3/4 cup macadamia nuts, chopped
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

Preparation

Line 9-inch-square baking pan with foil, extending foil over edges of pan.
Grease foil with butter.
Butter sides of 3-quart heavy-duty saucepan.
Combine sugar, coconut milk and 1/2 cup butter in prepared saucepan.
Cook over medium heat, stirring frequently, until mixture boils.
Clip a candy thermometer to side of pan, making sure the bottom of the thermometer does not touch bottom of pan.
Reduce heat to medium-low.
Continue boiling at a moderate, steady rate without stirring, until thermometer registers 238\u00b0 F., softball stage (about 15 minutes).
Adjust heat as necessary to maintain a steady boil. Remove from heat.
Stir in morsels until melted and smooth. Stir in marshmallow creme, nuts, vanilla and coconut extracts until well combined. Transfer mixture to prepared baking pan; cool for 3 to 4 hours or until firm.
Lift from pan; remove foil.
Cut into 48 pieces.
Store tightly covered.