Caramel and macadamia fudge

Whip up t hese bespoke bars in mere minut es. - by Sarah Murphy

Prep: 20 Minutes - Cook: 15 Minutes - Serves 20

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They look like t hey come from a classic confect ioner, but you can whip up t hese
bespoke bars in mere minut es. Impress your loved ones t his year wit h t his moreish
caramel and macadamia fudge.

Ingredients
395g can sweet ened condensed milk

1¼ cups brown sugar

125g unsalt ed but t er, chopped

2 Tbsp liquid glucose

2 Tbsp golden syrup

200g whit e chocolat e, finely chopped

½ t sp sea- salt flakes

¾ cup roast ed macadamias, roughly chopped

Method
1.
Grease and line base and sides of a 20cm square t in wit h baking paper, let t ing edges
overhang.

2.
Put condensed milk, sugar, but t er, glucose and golden syrup in a medium saucepan
over medium- low heat . St ir unt il but t er and sugar are melt ed and mixt ure comes t o
t he boil. Simmer for 8- 10 minut es or unt il t hick and golden. Remove from heat . Cool
for 5 minut es.

3.
Add chocolat e and salt t o warm mixt ure and st ir unt il melt ed. Pour int o prepared t in
and smoot h t op. Sprinkle chopped macadamias over t he t op, press down gent ly and
set aside t o cool. Refrigerat e overnight unt il hard and set .

4.
Use baking paper t o remove fudge from t in. Cut int o rect angles and serve, or st ore in
fridge in an airt ight cont ainer for up t o 2 weeks.

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Sarah Murphy
Sarah Murphy has worked in f ood magazines f or over 10 years, and is known f or
her sweet t oot h and love of creat ing hacks and t wist s on classic recipes. You
can usually f ind Sarah baking cheesy garlic bread pull- apart f or f riends on t he
weekend, (but st ill hasn’t mast ered t he art of sourdough yet !).
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