Macadamia White Chocolate Fudge

Ingredients(32 blocks) 125 ml raw macadamia nuts (lightly salted) 2 packets vanilla wafer biscuits (2 x 100 g) 180 ml SPAR icing sugar 320 g white chocolate (4 x 80 g slabs) 125 ml sour cream

Method Roughly chop the nuts and set aside. Crumb the biscuits to a fine powder. Add in the icing sugar. Break up the chocolate into blocks and place in a heat-proof bowl. Microwave for +- 5 minutes on 60 % Power until completely liquid. Stir in the sour cream, then pour this mixture directly onto the biscuit crumb mixture, combining to form a damp paste. Stir in the nuts. Spoon and press the paste firmly into a 25cm square foil-lined pan. Chill until firm enough to slice. Hints and Tips The sour cream may be substituted with SPAR plain double cream yoghurt Best stored in an airtight container or jar in the fridge, until ready to give as a gift.

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