Sandalwood Nut & Jaffa Fudge

Recipe provided to us by
WA Sandalwood Nuts

Sandalwood Nut

Santalum spicatum

Ingredients

440g of Dark Chocolate (Chopped)
395g Condensed milk
¾ cup (approx. 90g) of Roasted Sandalwood Nuts (roughly chopped)
Zest of 1 orange finely grated

 

Method

  • Line a 20cm square cake tin with baking paper.
  • Place chocolate & condensed milk in a medium pan over a low heat, stir until smooth, remove pan from heat.
  • Stir zest into mixture.
  • Fold in roasted sandalwood nuts.
  • Pour mixture into cake tin and allow to cool a little.
  • Refrigerate for approx. 2 hours or until firm.
  • Turn out onto chopping board, remove baking paper & using large knife, cut into bite sized serving pieces.
  • Store in an airtight container in refrigerator.

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