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Macadamia Fudge Squares

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Introduction

Macadamia Fudge Squares are a delightful treat that marries the rich, buttery flavor of macadamia nuts with the indulgent sweetness of chocolate. This recipe offers an irresistible combination that appeals to both novice and experienced bakers alike.

Tips for this Recipe

For optimal results, ensure all your macadamia nuts are very fresh and finely chopped for even texture. Chocolate quality can significantly affect the final taste; thus, using high-quality dark chocolate is recommended. Additionally, accurately measuring ingredients with a digital scale or reliable measuring tools ensures consistency in batches.

Why You Will Love This Recipe

The allure of Macadamia Fudge Squares lies in their perfect balance of flavors and textures – the creamy, melt-in-your-mouth fudge layered with crunchy macadamia nuts. Not only is this recipe simple enough for beginners to attempt but also delivers a sophisticated dessert that impresses even seasoned palates.

Ingredients

1 cup all-purpose flour, spooned in and leveled
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup (lightly packed) very fresh dark brown sugar
1 cup granulated sugar
4 large eggs, well beaten
1 teaspoon pure vanilla extract
1 1/2 to 1 3/4 cups coarsely chopped, salted macadamia nuts
1 small recipe Midnight Chocolate Glaze (recipe follows)

Adviced Equipment

– KitchenAid Stand Mixer with Paddle Attachment: Ideal for blending fudge ingredients uniformly.
– Silicone Spatula Set: Handy for scraping and folding during preparation.
– Digital Food Scale: Ensures precise measurement of ingredients like macadamia nuts.
– Non-Stick Baking Pan (9×13 inches): Best suited for making large batches without sticking issues.
– Parchment Paper Sheets: Aids in transferring the finished product and simplifies cleanup.
– Heavy-Duty Mixer Bowl Set: Suitable for mixing ingredients that require robust handling.
– Spice Grinder (optional): For adding custom flavors to your fudge squares, such as cinnamon.
– Electric Hand Mixer with Whisk Attachment (alternative): Useful for smaller batches or specific stages in the recipe.
– Digital Kitchen Timer: Essential for baking time accuracy, ensuring perfectly cooked fudge squares.
– Measuring Cups and Spoons: Critical tools for achieving accurate ingredient measurements.

History of the Recipe

While it’s hard to pinpoint an exact origin story, Macadamia Fudge Squares have evolved from traditional fudge recipes that prioritize simplicity and richness. The use of macadamia nuts likely emerged from their popularity in various culinary traditions, particularly Hawaiian cuisine, where these nuts are native to the islands.

Fun Facts About This Recipe

Macadamia nuts are not only delicious but also a nutritional powerhouse, packed with healthy fats and proteins that complement the sweetness of chocolate in this recipe. Moreover, macadamia trees have a symbiotic relationship with native Hawaiian species, emphasizing sustainability. The unique texture these nuts bring to Macadamia Fudge Squares is what sets them apart from other fudge varieties, creating a distinctive and unforgettable dessert experience.

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Macadamia Fudge Squares

Macadamia Fudge Squares

amanda

Equipment

  • - KitchenAid Stand Mixer with Paddle Attachment: Essential tool for mixing fudge ingredients efficiently; ensures smooth blending of macadamia nuts, butter, and components.

  • - Silicone Spatula Set (Various Sizes): Crucial in baking kit for scraping bowls, folding ingredients, transferring doughs or batters without damaging utensils.

  • - Digital Food Scale: Ensures precise measurement of ingredients, particularly macadamia nuts and sweeteners necessary for the fudge recipe.

  • - Non-Stick Baking Pan (9x13 inches): Ideal for making large batches of fudge squares that can be easily removed after cooling.

  • - Parchment Paper Sheets: Used to line baking pans, prevents sticking and simplifies cleanup; facilitates easy lifting out of the finished fudge squares.

  • - Heavy-Duty Mixer Bowl Set (2-3 Quart): Suitable for holding ingredients during mixing or when preparing components that require heavy equipment use.

  • - Spice Grinder: Allows addition of custom flavors like cinnamon to the fudge, although not necessary for the basic recipe.

  • - Electric Hand Mixer with Whisk Attachment: Alternative mixer ideal for smaller batches or specific stages that do not require full electric appliance power.

  • - Digital Kitchen Timer: Ensures precise baking time for perfect doneness; avoids overcooking of fudge squares.

  • - Measuring Cups and Spoons (Set): Essential tools for accurate ingredient measurement throughout the recipe.

  • - Stainless Steel Cookie Sheet: Useful for preparing additional components or as an alternative baking pan size.

Ingredients

  • 1 cup all-purpose flour, spooned in and leveled

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 cup (2 sticks) unsalted butter

  • 4 ounces unsweetened chocolate, coarsely chopped

  • 1 cup (lightly packed) very fresh dark brown sugar

  • 1 cup granulated sugar

  • 4 large eggs, well beaten

  • 1 teaspoon pure vanilla extract

  • 1 1/2 to 1 3/4 cups coarsely chopped, salted macadamia nuts

  • 1 small recipe Midnight Chocolate Glaze (recipe follows)

Instructions

1

Instruction 1

Position the rack in the middle of the oven. Heat the oven to 375°F. Line a 10 1/2 x 15 1/2 x 1-inch jelly roll pan with aluminum foil and butter the foil.
2

Instruction 2

In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
3

Instruction 3

In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix.
4

Instruction 4

Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
5

Instruction 5

While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
6

Instruction 6

Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.
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