Lime and Macadamia Fudge

1. Preheat the oven to 180°C fan-forced.
2. Place macadamias on an oven tray and toast for 10 minutes or until golden.
3. Meanwhile, line a small bar tin (7.5cm x 22.5cm) with baking paper.
4. In a large saucepan, combine chocolates, condensed milk, coconut oil, lime juice and salt. Stir over low-medium heat, until melted and combined. Set aside.
5. When cool enough to handle, transfer macadamias to a chopping board and roughly chop.
6. Fold three-quarters of the macadamias through the fudge mixture.
7. Pour into the lined tin and spread evenly. Scatter remaining macadamias over the surface. Season the top lightly with salt if liked.
8. Place in the fridge for 6 hours or overnight to set.
9. Lift fudge from the tray and transfer to a chopping board. Cut the fudge into 2.5cm squares (9 x 3 squares).

Storage:

Store fudge in an airtight container in the fridge for up to 2 weeks.

Handy Tips:  

Instead of a bar tin, you can use a small loaf pan or double the mix and use a 20cm square cake tin.

For lemon fudge, simply swap the lime juice for lemon juice and the coconut oil for unsalted butter. You’ll only need 1 ½ cubes of lemon juice.

Try different varieties of nuts or chocolate, just use unsalted butter instead of coconut oil. Milk chocolate and roasted almonds are a great combination.