TIP! Any nuts can be used in this recipe, try replacing macadamias with pistachios or walnuts. Fudge can be made up to one week ahead. Store in an airtight container in the fridge.
Ingredients
Method
1.
Grease and line a 20cm square cake pan with baking paper, extending paper 5cm above pan edges.
2.
Combine marshmallows, butter and 1 tablespoon water in a medium saucepan over a medium heat. Stir until marshmallows are melted. Remove pan from heat.
3.
Add chocolate and vanilla. Stir until melted and combined. Using a wooden spoon, stir in nuts. Pour into prepared pan. Spread evenly. Refrigerate overnight, or until firm.
4.
To serve, lift fudge from pan. Cut into bars.
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