Chocolate and Macadamia Nut Fudge |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 30 |
|
You can substitute in your favourite nut in place of the macadamias if you wish or use a mixed cup of nuts.Can be stored for upt to two weeks in an airtight container and refrigerated. Cooking and prep time does not include refrigeration time of 4 hours Ingredients:
395 g sweetened condensed milk |
1 cup firmly packed brown sugar |
100 g salted butter, cubed |
2 tablespoons liquid glucose or 2 tablespoons light corn syrup |
200 g chopped dark chocolate, use a good quality eating chocolate |
1 cup macadamia nuts, finely chopped |
Directions:
1. Grease a 7.5cm x 25 cm cake pan. Line with baking paper and allow an overhang of paper at both ends (this will help you later in removing the fudge from the pan).
2. Place the condensed milk, brown sugar, cubed butter and glucose syrup in a heavy-based saucepan. Cook over a low heat, stirring constantly for around 8 minutes or until the sugar has dissolved and mixture is smooth.
3. Increase the heat to medium low. Cook for approx 10 minutes or until the mixture is thick and caramel coloured. Stir often. Remove from the heat.
4. Add the chopped chocolate and the chopped nuts. Stir to combine.
5. Spoon the mixture into the prepared pan and set aside for 15 minutes to cool slightly.
6. Cover the fudge and refrigerate for at least 4 hours to set.
7. Remove the fudge from the pan and cut into squares.
|
|