Macadamia, Pistachio & Orange Chocolate Fudge

INGREDIENTS

• A Little Sunflower Oil to Grease
• 70g Macadamia Nuts
• 100g Shelled Pistachio Nuts
• 400g Dark Chocolate – Chopped
• 1 x 397g tin Condensed Milk
• 25g Butter
• 1/4 tsp Sea Salt
• 2 Large Oranges – Zest and Juice

METHOD

1. Preheat oven to 180°C/350°f/gas mark 4.
2. Lightly oil a 20cm square tin and line with baking paper.
3. Place the macadamia and pistachio nuts on a tray and into the oven. Roast for 8-10 minutes until nicely toasted and golden. Roughly chop.
4. Place the chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt. Add the chopped macadamia and pistachio to this along with the orange zest and juice and gently stir to evenly mix everything together. Spoon into the tin and smooth the surface using the back of a spoon or spatula.
5. Place in the fridge for at least 4 hours or overnight or until cold. Cut into 5 strips, turn and cut again to create 25 evenly-sized cubes.