Lime fudge with macadamia nuts

Kitchen tools – those around here crazy about them please raise your hand. :D

Good cookware and tools can really help you get better results in cooking and baking – for instance, I can’t imagine my kitchen without my wonderful Kitchen Aid mixer; for a citrus lover like me, a Microplane zester is a must-have.
And to make it all perfect, gorgeous dinnerware to serve the food prepared with love – even people who don’t like/don’t know how to cook are pleased to eat at a beautifully set table.

Speaking of citrus, I’m still on a lime kick. And I would never have thought it would go so well with macadamias.

Lime fudge with macadamia nuts
slightly adapted from here

3 cups (465g) white chocolate, finely chopped
14-ounce (395g) can sweetened condensed milk
3 teaspoons finely grated lime zest
3 tablespoons lime juice – freshly squeezed is better
1 cup chopped macadamia nuts (toasted if desired)

Line a square 20cm (8in) baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.

Stir white chocolate and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and mixture is smooth. Remove from heat. Stir in lime zest and juice. Stir in the macadamia nuts. Spread mixture evenly into the prepared pan.

Cover and chill for two hours or until firm. Lift the fudge from pan using edges of foil. Peel off foil and use a knife to cut fudge into pieces. Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months.

Makes 64 small squares