CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Salted Macadamia White Chocolate Fudge

1

  • Overview
  • Ingredients
    10 items
  • Directions

Salted Macadamia and White Chocolate Fudge is a delightful dessert treat combining the rich flavors of white chocolate and the crunch of macadamia nuts, enhanced with a touch of salt.

  • 450g Castor Sugar
  • 400ml Cream
  • 100g Butter
  • 60g Liquid Glucose
  • Vanilla Seeds
  • 5ml Maldon Salt
  • 2ml Cream of Tartar
  • 120g White Chocolate
  • 90g Macadamia Nuts
  • Salt

  • 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.