Vanilla-Macadamia Nut Fudge

• 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

1. Line 9-inch-square baking pan with foil, extending foil over edges of pan.
2. Grease foil with butter.
3. Butter sides of 3-quart heavy-duty saucepan.
4. Combine sugar, coconut milk and 1/2 cup butter in prepared saucepan.
5. Cook over medium heat, stirring frequently, until mixture boils.
6. Clip a candy thermometer to side of pan, making sure the bottom of the thermometer does not touch bottom of pan.
7. Reduce heat to medium-low.
8. Continue boiling at a moderate, steady rate without stirring, until thermometer registers 238u0b0 F., softball stage (about 15 minutes).
9. Adjust heat as necessary to maintain a steady boil. Remove from heat.
10. 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.
11. Lift from pan; remove foil.
12. Cut into 48 pieces.
13. Store tightly covered.

butter, sugar, unsweetened coconut milk, butter, white chocolate chips, marshmallow creme, nuts, vanilla, coconut

Taken from www.food.com/recipe/vanilla-macadamia-nut-fudge-266216 (may not work)