Ingredients:
Fudge:
125g butter
400g sweetened condensed milk- recipe here
1 cup Lakanto golden sugar
200g Vitawerx white choc
½ cup macadamia nuts, roughly chopped
½ cup reduced sugar cranberries
¼ cup desiccated coconut
Topping:
¼ cup macadamia nuts, roughly chopped
¼ cup reduced sugar cranberries
1 tablespoon desiccated coconut
Method:
-Grease and line a 20cm square pan with baking paper.
-Melt the butter in a pan. Remove from heat, add the lakanto sweetener and stir until thoroughly combined with the butter.
-Add the condensed milk and stir until combined with the sugar and butter.
-Add the golden syrup, mix and return to a medium heat. Stir the mixture constantly for 5-6 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallize, which still tastes quite nice but ruins the smooth consistency.
If the mixture does start to crystallize remove from the heat immediately and stir rapidly).
-Remove from the heat and add the Vitawerx. Mix until smooth. If needed, place the mixture over the heat to help melt the chocolate.
-Stir through the coconut, macadamia nuts and cranberries.
-Pour into the prepared tin.
For the topping, sprinkle the coconut, macadamia nuts and cranberries over the top of the fudge, lightly pressing the nuts and cranberries into the mixture.
Refrigerate until set (a couple of hours).
Once the fudge has hardened, cut into cubes ready to eat.
