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Cashew fudge

You'll need

200 gm cashews 400 ml sweetened condensed milk 50 gm unsalted butter, coarsely chopped 2 tbsp golden syrup 40 gm Dutch-process cocoa 1 tsp vanilla essence For greasing: vegetable oil


  • 01
  • Preheat oven to 180C. Roast cashews on an oven tray, stirring occasionally, until golden and well-roasted (10-20 minutes).
  • 02
  • Meanwhile, bring condensed milk, butter, golden syrup and ½ tsp salt to the simmer in a non-stick saucepan over high heat. Sift cocoa over and stir to combine, then simmer, stirring continuously, until fudge is very thick and a teaspoon of mixture forms a soft ball when dropped into cold water (10-15 minutes).
  • 03
  • Stir in cashews and vanilla, then pour into a 20cm x 8cm loaf tin lined with baking paper and press the mixture flat with the back of an oiled spoon. Refrigerate until cool and set (30-45 minutes), then cut into 2cm pieces and serve. Fudge will keep in an airtight container for 7 days.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 40 people
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At A Glance

  • Serves 40 people

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