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Nutrition Facts
Serving Size 1 (54g) Recipe makes 20 servings The following items or measurements are not included below: liquid glucose
Calories 246
Calories from Fat 152		(61%)
Amount Per Serving		%DV
	Total Fat 16.9g	26%
	Saturated Fat 8.2g	41%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 61mg		2%
Potassium 233mg		6%
Total Carbohydrate 25.8g		8%
	Dietary Fiber 2.5g	10%
	Sugars 21.7g
Protein 3.6g		7%
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Chocolate and Macadamia Nut Fudge

Recipe #382545 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: **Jubes**
Jul 23, 2009

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

SERVES 20 -30 (change servings and units)

Ingredients

395 g sweetened condensed milk
1 cup firmly packed brown sugar
100 g salted butter, cubed
2 tablespoons liquid glucose or 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.