White choco­late macadamia fudge

Australian Women’s Weekly NZ - - BAKING -

MAKES 25 PREP AND COOK TIME 5 MIN­UTES (+ RE­FRIG­ER­A­TION TIME) 120g packet macadamia nut halves 395g can sweet­ened con­densed milk 375g white choco­late melts 1 tea­spoon vanilla bean paste

1 Pre­heat oven to 160°C (140°C fan-forced). Roast nuts on an oven tray for 10 min­utes, stir­ring oc­ca­sion­ally, or un­til lightly golden. 2 Mean­while, grease a 20cm square cake pan; line with bak­ing pa­per, mak­ing sure it over­hangs the edges. 3 Place the con­densed milk, white choco­late and vanilla in a large mi­crowavesafe bowl and mi­crowave on HIGH for 3 min­utes or un­til the choco­late is melted, stir­ring twice dur­ing cook­ing. Stir the nuts through the mix­ture. Pour the mix­ture into the pan and set aside for about 4 hours or un­til cooled com­pletely. Cut fudge into 25 pieces. Not suit­able to freeze. Suit­able to mi­crowave.

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