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Caramel and Macadamia Fudge

A rich and decadent dessert that is perfect for parties or enjoyed alone!
  • Cooking time
  • Preparation time
  • 27 portions
recipe image Caramel and Macadamia Fudge

Ingredients

  • 125 g Flora Plant
  • 320 g can sweetened condensed coconut milk
  • 1 cup firmly packed brown sugar
  • 90 g vegan white chocolate, finely chopped
  • 1/4 cup macadamia nuts, finely chopped

Nutrition Facts

Energy (kcal)83 kcal
Energy (kJ)347 kJ
Protein (g)0.5 g
Carbohydrate incl. fibre (g)10.8 g
Carbohydrate excl. fibre (g)10.7 g
Sugar (g)10.3 g
Fibre (g)0.1 g
Fat (g)4.6 g
Saturated fat (g)3.0 g
Unsaturated fat (g)1.3 g
Monounsaturated fat (g)1.2 g
Polyunsaturated fat (g)0.1 g
Trans fat (g)0.0 g
Cholesterol (mg)1 mg
Sodium (mg)7 mg
Salt (g)0.02 g
Vitamin A (IU)1 IU
Vitamin C (mg)0.2 mg
Calcium (mg)17 mg
Iron (mg)0.51 mg
Potassium (mg)52 mg

Instructions

  1. Grease and line an 8cm x 25cm bar tin with baking paper, allowing the sides to overhang.
  2. Place the Flora Plant, coconut condensed milk and sugar in a medium saucepan. Stir continuously over medium-low heat until the sugar dissolves and the mixture comes to boil.
  3. Simmer for about 10 minutes or until the mixture reaches 112-116℃ (soft ball stage).
  4. Remove from the heat and stir in the white chocolate and 1tbs of the macadamias.
  5. Pour into the prepared pan and scatter with the remaining macadamias. Refrigerate for at least 2 hours or overnight. Cut into small squares or slices to serve.