Chocolate & walnut fudge

395g can sweetened condensed milk

1 cup firmly packed brown sugar

100g unsalted butter, cubed

2 tablespoons of glucose syrup (found in the baking section of the supermarket)

200g good quality dark chocolate, chopped

120g wlanuts (or dry roasted almonds) chopped (or bashed with a flat mallet)

Grease a 4.5 deep, 7.5 x 25 cm cake pan and line with baking paper leaving a 2cm over hang along the sides.

Place condensed milk, sugar, butter and glucose syrup in a heavey-based saucepan over a low heat. Cook, stirring constantly, for 8 minuets or until sugar has dissolved and mixture is smooth.

Increase heat to medium-low. Cook, stirring often, for 10 minutes or until mixture is thick and caramel coloured. Remove from heat. Add chocolate and nuts, stir until combine. Spoon mixture into prepared pan. Set aside for 15 minutes. cover and refriderate for 3-4 hours or until set.

Remove fudge from pan. Discard baking paper. Place fudge on board. Cut into squares.

Store in refriderator between layers of greasproof paper in an air tight container. Will keep for up to 2 weeks (but honestly it has to last 2 weeks!!)

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