Chocolate Nut Fudge

Ingredients

• 2 cups milk chocolate, chopped — 340g

• ½ cup evaporated milk — 120ml

• ¼ cup butter — 57g

• ½ cup white chocolate chips — 85g

• ½ cup roasted almonds — 70g

• ½ cup roasted macadamia nuts — 65g

• 1 teaspoon vanilla extract — 5ml

• Pinch of salt

Melt the milk chocolate, white chocolate, butter and evaporated milk together over low heat, stirring until completely smooth.

Remove from the heat and stir in the vanilla extract and a pinch of salt.

Fold in the roasted almonds and macadamia nuts, reserving a few nuts for topping.

Pour the mixture into a parchment-lined 8-inch square pan and spread evenly.

Sprinkle the remaining nuts over the surface and gently press them in.

Refrigerate for 3–4 hours, or until completely firm.

Remove from the pan, cut into neat bars or squares, and serve.

Tip: Store in an airtight container in the refrigerator for up to 1–2 weeks.