Chocolate and Macadamia Nut Fudge

1. 1

   Grease a 7.5cm x 25 cm cake pan.

2. 2

   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).

3. 3

   Place the condensed milk, brown sugar, cubed butter and glucose syrup in a heavy-based saucepan.

4. 4

   Cook over a low heat, stirring constantly for around 8 minutes or until the sugar has dissolved and mixture is smooth.

5. 5

   Increase the heat to medium low.

6. 6

   Cook for approx 10 minutes or until the mixture is thick and caramel coloured.

7. 7

   Stir often.

8. 8

   Remove from the heat.

9. 9

   Add the chopped chocolate and the chopped nuts.

10. 10

    Stir to combine.

11. 11

    Spoon the mixture into the prepared pan and set aside for 15 minutes to cool slightly.

12. 12

    Cover the fudge and refrigerate for at least 4 hours to set.

13. 13

    Remove the fudge from the pan and cut into squares.

* Per serving · 4 servings · Values may vary.