395g can sweetened condensed milk
1¼ cups brown sugar
125g unsalted butter, chopped
2 Tbsp liquid glucose
2 Tbsp golden syrup
200g white chocolate, finely chopped
½ tsp sea-salt flakes
¾ cup roasted macadamias, roughly chopped
Grease and line base and sides of a 20cm square tin with baking paper, letting edges overhang.
Put condensed milk, sugar, butter, glucose and golden syrup in a medium saucepan over medium-low heat. Stir until butter and sugar are melted and mixture comes to the boil. Simmer for 8-10 minutes or until thick and golden. Remove from heat. Cool for 5 minutes.
Add chocolate and salt to warm mixture and stir until melted. Pour into prepared tin and smooth top. Sprinkle chopped macadamias over the top, press down gently and set aside to cool. Refrigerate overnight until hard and set.
Use baking paper to remove fudge from tin. Cut into rectangles and serve, or store in fridge in an airtight container for up to 2 weeks.