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The January 2000 Recipe of the Month Chocolate and Macadamia Fudge This is a fudge recipe that we found ourselves making time and time again!! It's very easy and versatile, too. It can be turned into a version of truffles if you use a melon scoop, roll the truffles in cocoa, and store them in the refrigerator. Our thanks to Jessica Claire Bondaruk of Australia for this one.
Ingredients 6 ozs Macadamia nuts 1 can (14 oz size) sweetened condensed Milk 18 ozs dark chocolate (chopped) 2 tbsp butter 2 ozs white chocolate (melted) Directions Spread the macadamia nuts on an oven tray. Roast the nuts under a preheated broiler. Roast for 2-3 minutes or until the nuts are golden brown. Shake the tray regularly so the nuts are roasted evenly. Allow the nuts to cool slightly, then chop them using a large knife. Place the condensed milk, dark chocolate and butter in a medium pan. Stir the mixture with a wooden spoon over low heat until the chocolate and butter have melted and the mixture is smooth. Remove the pan from the heat and stir in the roasted chopped nuts; mix well. Spread the mixture evenly into an 8" x 8" pan that has been lined with wax paper. Smooth the top of the fudge and refrigerate it for at least 3 hours or until it has set. When the fudge has set, turn it out of the pan and remove the wax paper. Cut the fudge into squares or triangles. You may need to use a warm knife. Place the melted white chocolate in a plastic bag and snip a small hole in a corner and drizzle a little chocolate over the top of each piece. Enjoy!
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