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Nutty Fudge Shortbread

Recipe Courtesy - @Unileverfoodsolutions

Ingredients

Shortbread:
  • Flour, white        500 g
  • Maizena               250 g
  • Castor sugar       250 g
  • Marvello Bake   500 g

Fudge:
  • Condensed milk, canned 395 g
  • Vanilla extract / essence  5 ml
  • Vinegar, white wine   5 ml
  • Nuts, Cashew, crushed 70 g
  • Nuts, Almonds whole, crushed  70 g
  • pumpkin seeds, crushed  70 g
  • Castor sugar   500 g
  • Marvello Bake  250 g


Method

Shortbread:
  1. Cream the Marvello Bake and castor sugar in a Kitchen Aid with paddle attachment.
  2. Fold in the sifted flour and cornflour to make a dough.
  3. Press into a greased baking tray, prick with a fork and bake in a preheated oven at 170˚C for 20 - 25 minutes or until a pale brown colour.


Fudge:
  1. Lightly toast cashew nuts, almonds and pumpkin seeds.
  2. Place the Marvello Bake in a bowl and place in the microwave for 1 minute to soften. Add the sugar and condensed milk, whisk.
  3. Place back in the microwave and microwave at 1 minute intervals, stirring after each minute. Repeat about 10 -15 times.
  4. Once the fudge reaches a nutty brown colour, stir in the vanilla essence and vinegar.
  5. Mix in the hot nuts and seeds and pour over the shortbread.
  6. Allow to cool before cutting into squares.


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