I wasn’t the only one who lost it after seeing this. The whole world went mad. This is usually what happens at the sight of that dense, slightly crumbly sweetness we hold near and dear called FUDGE.
Today, the same old-timey vanilla goodness gets a tropical update in honour of my friends at Scott Hawaii who are most deserving of a homemade treat. They make the best “slippahs” on the planet.
These flip-flops are so comfortable, in fact, that even little Miss Daisy who usually goes barefoot actually prefers to wear hers, which were a generous gift from the Scotts.
She even loves running in them. Two candlesticks mark the start line in the living room and off she goes, running and giggling all over the house in her slippahs! So, I got to thinking about what I could make for them in return. Between Nigella’s gorgeous recipe and visions of the islands was born
a candy so brok da mout (surfer-speak), you’d stuff the whole thing into your mouth at once. It really is that delicious.
Vanilla, toasted coconut, crushed macadamia nuts and little crunches here and there from coarse sea salt make it the halva of the Islands.
One bite will take you to palm trees swaying gently in the warm island breeze, blue water glistening under the gorgeous sunlight and colourful surfers floating over waves.
There you are, sitting in the sand, sporting Scott slippahs, sipping a mai tai, nibbling on this fudge.
Life is great. You can’t stop looking at it, can you? It’s ok. You’re not alone. Oh, but just wait til you TASTE it.
Now, less talk, more ACTION. Let’s get crackin’.
Vanilla + Coconut + Macadamia Fudge
Based on Nigella’s Vanilla Fudge
Makes: 82 1/2-inch diamonds (not counting all the odd little bits I ate along the way)
2 sticks butter, cold
14 oz can sweetened condensed milk
3/4 cup milk
2 Tb honey
4 cups granulated sugar
2 vanilla beans or 2 tsp extract
1/2 cup toasted sweetened coconut
1/2 cup crushed macadamia nuts
1 tsp coarse sea salt
Toast the coconut until just golden and fragrant. Be careful as it burns quite quickly toward the end.
Put some macadamia nuts into a clean tea towel and hold it like a sack. Use a pan to give them a good bashing.
Cut butter into small cubes and toss into heavy-bottomed pot and set onto medium heat. Let the butter brown and bubble a bit, but do not allow it to burn.
Add both kinds of milk, honey, sugar and stir until smooth and creamy.
Bubbles will start to form around the edges and pop. Take care not to get burned.
Next, add the vanilla.
Finish with the coconut and macadamia nuts. Continue stirring over medium heat another 10 minutes.
Drop a bit into a cup of iced water. If a soft ball forms, the fudge is ready. This registers between 250-235*F on a candy thermometer.
Pour fudge onto a cookie sheet lined with parchment paper or foil.
Sprinkle coarse sea salt on top.
Allow fudge to cool completely before cutting, about 2 hours.
If you can’t wait that long, toss the whole lot into the fridge for accelerated cooling.
If that still sounds like it will take too long, toss it into the freezer for 15 minutes.
Cut into desired shapes.
This one will bring out your evil selfish twin, because you will NOT want to share it. But, remember that the best things in life are only worth having when enjoyed with those you love. No fear. You will have PLENTY to share.