White Chocolate Liqueur Fudge

1. 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. 2

   Line the base and sides with non-stick baking paper, allowing the paper to overhang the sides.

3. 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. 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. 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. 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. 7

   Add the white chocolate and use a wooden spoon to stir continuously until the chocolate melts and the mixture is smooth.

8. 8

   Stir in the walnuts and liqueur and mix well.

9. 9

   Spoon the mixture evenly into the prepared pans.

10. 10

    Set aside for 2 hours to cool to room temperature and become firm.

11. 11

    Remove from pan, wrap in greaseproof or non-stick baking paper and store in an airtight container in the fridge.

12. 12

    Cut the fudge into 1cm-thick slices to serve.

* Per serving · 4 servings · Values may vary.