Directions

1. Line a 9×5×3” loaf pan with foil; extend foil over pan edges. Butter foil and set pan aside.

2. Butter the edges of a heavy medium saucepan. In saucepan, combine sugars, half and half or light cream, milk, and honey. Cook and stir over medium high heat until mixture boils and sugars dissolve (about 8 minutes). Reduce heat to medium-low, continue to cook and stir until candy reaches 236 degrees (soft ball stage). Remove pan from heat, add butter and vanilla but DO NOT STIR. Cool, without stirring, to 110 degrees (40-50 min.).

3. Beat mixture vigorously with a wooden spoon until fudge begins to thicken, add macadamia nuts. Continue beating until fudge loses its gloss, about 10 minutes. Immediately spread fudge into prepared pan, sprinkle with chopped pineapple or nuts, if desired. Cool until firm and lift fudge from pan using foil, cut into squares. Store at room temp in airtight container.