Macadamia Fudge

INGREDIENTS
180g unsalted butter, chopped
395g can sweetened condensed milk
¾ cup milk
4 cups caster sugar
¼ cup golden syrup
3 tsp vanilla extract
1 cup macadamia pieces

METHOD
Spray two square cake pans and line with baking paper.
Put butter, condensed milk, sugar, milk, syrup and vanilla in a large saucepan and stir over a medium heat until sugar dissolves and mixture comes to the boil. Stir for a further 15 minutes.
Transfer mixture to a large bowl of an electric cake mixer and beat on high, using a paddle attachment, for 5 minutes. Stir in macadamia nuts and spoon into prepared tins. Cool. Cover and refrigerate for 2 hours or until set. Cut into pieces.
Package as gifts or store in an airtight container in a cool dark place for up to 2 weeks.

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