450 g   castor sugar

400 ml cream

100 g   butter

60 g     liquid glucose

            vanilla seeds

5 ml     Maldon salt

2 ml     cream of tartar

120 g   white chocolate

90 g     lightly chopped macadamia nuts

            salt for sprinkling on nuts


  • Line a 22 cm X15 cm baking tray very well with baking paper.
  • Preheat the oven to 150°C and place the nuts on a small baking tray. Sprinkle with salt and roast in the oven until it is a pale golden colour. Keep warm
  • Place the sugar, cream, butter and glucose in a medium sized saucepan on low heat and stir to dissolve the sugar
  • Allow to boil to the soft ball stage (between 116°C and 118°C). remove from the heat and beat the fudge with a wooden spoon for a few minutes.  Add the cream of tartar and beat a little more
  • Stir in the chocolate and then the warmed nuts
  • Pour the mixture into the prepared baking tray, sprinkle over the Maldon salt and allow to cool completely and set
  • Cut into squares

VARIATION:  Replace the white chocolate with dark chocolate and the nuts with roasted walnuts OR keep it plain

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