-
1
Brush six 3.5cm deep, 5 x 8cm loaf pans or an 18cm (base measurement) square cake pan with the melted butter to grease.
-
2
Line the base and sides with non-stick baking paper, allowing the paper to overhang the sides.
-
3
Combine the sweetened condensed milk, brown sugar, butter and glucose in a 2-litre (8-cup), heatproof, microwave-safe glass jug or bowl.
-
4
Cook, uncovered, on Medium-High/650watts/70%, using a balloon whisk to stir every 2 minutes, for 6-8 minutes or until the mixture begins to boil.
-
5
Continue to cook on Medium-High/650watts/70%, stirring every minute, for 3-4 minutes or until the mixture is thick, golden and boils rapidly.
-
6
With a tea towel or oven mitt, very carefully place the jug on a board and set aside for 1 minute or until the bubbles subside.
-
7
Add the white chocolate and use a wooden spoon to stir continuously until the chocolate melts and the mixture is smooth.
-
8
Stir in the walnuts and liqueur and mix well.
-
9
Spoon the mixture evenly into the prepared pans.
-
10
Set aside for 2 hours to cool to room temperature and become firm.
-
11
Remove from pan, wrap in greaseproof or non-stick baking paper and store in an airtight container in the fridge.
-
12
Cut the fudge into 1cm-thick slices to serve.
