---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MACADAMIA FUDGE
 Categories: Candies, Holiday
      Yield: 60 Pieces
 
      1 c  Macadamia nuts; coarsely
           - chopped
      3 c  Sugar
      1 c  Milk
      2 tb Light corn syrup
      3 tb Margarine or butter
      1 ts Vanilla
 
  To toast macadamia nuts, spread in a single layer in a shallow baking pan.
  Toast in a 350  oven about 15 minutes, stirring occasionally. Reserve 2
  tbsp. to sprinkle on top of fudge.

   Line a 10x6x2-inch baking dish with foil, extending foil over edges of
  dish.  Butter foil; set dish aside.

   Butter the sides of heavy 3-quart saucepan.  In the saucepan combine
  sugar, milk, and corn syrup.  Cook over medium-high heat to boiling,
  stirring constantly to dissolve sugar (about 8 minutes). Avoid splashing
  mixture on sides of pan.  Clip candy thermometer to pan.

   Cook over medium-low heat till thermometer register 236 , soft-ball stage
  (25 to 35 minutes); stir frequently. Remove from heat; add margarine and
  vanilla; do not stir.  Cool, without stirring, about 55 minutes to lukewarm
  (110 ).  Remove thermometer.

   Beat vigorously with wooden spoon till fudge is just beginning to thicken;
  add nuts.  Beat till fudge becomes very thick and just starts to lose its
  gloss (about 8 minutes). Quickly turn into prepared dish. Sprinkle with
  reserved nuts.  Score fudge into 1-inch squares. When candy is firm, lift
  with foil out of dish; cut into squares. Store tightly covered.

  Makes 60 pieces.
 
  -MARY WILSON  BWVB02B

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