Luau Macadamia Fudge Torte Recipes

MACADAMIA FUDGE TORTE

Steps:

• Preheat oven to 350.
• Spray a 9" or 10" springform pan with Pam.
• In a small saucepan, combine condensed milk and chocolate chips.
• Heat on med-low setting til chocolate is melted, stirring occasionally.
• In a large bowl, combine cake mix, cinnamon and oil until crumbly.
• Place pears in a blender and blend until smooth.
• In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
• (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
• Spread batter evenly in prepared pan.
• Drop chocolate chip mixture by spoonfuls over the batter.
• Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
• Bake 45-50 minutes or until top springs back lightly when touched in center.
• (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
• Remove side of pan and cool.
• Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
• To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.

VANILLA-MACADAMIA NUT FUDGE

Steps:

• 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° 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 crème, 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.

SIMPLE MACADAMIA NUT FUDGE

Steps:

• Line two 9-in. square pans with foil; butter the foil with the 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a gentle boil. Cook for 5 minutes, stirring constantly. Remove from the heat; stir in 2 cups nuts, chopped chocolate, chocolate chips, marshmallow creme, vanilla and salt if desired., Pour fudge into prepared pans; sprinkle remaining nuts over top and press in lightly. Refrigerate until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.