WHITE CHOCOLATE-AND-MACADAMIA FUDGE
Served with spookasem, seaweed-and-sea salt chocolates, and nougat on Eike’s dessert trolley, this fudge deserves a place in the canon of great South African flavours.
The addition of macadamia nuts was inspired by the nut farms of Nelspruit, where both Bertus and Mareli grew up.
Makes 8 to 12 pieces EASY
GREAT VALUE Preparation: 20 minutes Cooking: 15 minutes
caster sugar 450 g cream 1½ cups, plus 2 T butter 50 g liquid glucose 30 g vanilla paste 1T salt a pinch white chocolate 120 g macadamia nuts 80 g
1 Line a 15 x 15 x 5 cm tray with clingwrap. 2 Bring the caster sugar, cream, butter and glucose to a boil until it reaches 116°C on a sugar thermometer. 3 Add the salt and remove from the heat. 4 Place the white chocolate in a bowl and pour over the hot mixture. The chocolate will melt. Stir through the macadamia nuts. 5 Pour the mixture into the tray and allow to set. WHEAT- AND GLUTEN-FREE
WINE: Woolworths Weltevrede
Vanilla Chardonnay 2018