Macadamia Milk Fudge (Sri Lankan)

Prep time: 10 minutes

Cook time: 30-40 minutes 

Ingredients: 

* 1cup Granulated Sugar 
* 1can Sweetened Condensed Milk (400g)
* 2tbsp (30g) Unsalted Butter, chopped 
* 1/3cup Unsalted, Macadamia Nuts, Chopped 
* 1tsp Vanilla Extract  

* 125ml Water

Directions:

1. Combine the granulated sugar with 125ml water, in a heavy bottomed pan (medium heat), stirring until sugar dissolves. 

2. Stir in condensed milk and butter, cooking for about 35 minutes (low-medium heat), until the ingredients have combined, and the mixture is light golden brown, and separates from the sides of the pan. Taking it off the pan too quick will mean it wont set and harden. Leaving it too long means the mixture will burn.  

3. Stir in the vanilla and nuts. 

4. Line a baking sheet (deep baking sheet) with parchment paper, and grease parchment paper. Note: If you want chunkier pieces make the baking sheet small and deep. 

5. Once the nuts and vanilla have been combined well, pour the mixture on to the lined cookie sheet. Use a spatula and even out the mixture on the sheet, leaving a 1/2inch thickness. 

6. Using a serrated knife (I use a pizza cutter), score the surface of the toffee, clearly defining the squares. This will make it easier to cut once the toffee has hardened. Can be stored in an air-tight container up to a few weeks. 

     

Notes: 

1. Traditionally Sri Lankans use Cashew nuts instead of Macadamia nuts. 

2. Depending on the heat of your stove, and the consistency you desire, the cooking time will vary. Should you want "toffee squares" you will need to cook the mixture until it separates from the sides of the pan. Should you want a more "fudge-like" consistency, take it off the heat 2 -4 minutes quicker. 

3. If you find the mixture is bubbling to the top of the pan, reduce the heat a little, as you do not want the mixture to cook too fast and burn. You may need to increase the heat as you cook, especially in the final 10 minutes. 

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