100g butter, chopped
2 tablespoons glucose syrup
1 ⅓ cups brown sugar, firmly packed
395g can sweetened condensed milk
180g dark chocolate, finely chopped
½ cup unsalted macadamias, roasted, roughly chopped
Icing sugar mixture, to decorate
Grease a 3cm-deep x 19cm square cake pan. Line base and sides with non-stick baking paper, with a 2cm overhang on all sides.
Place butter, glucose syrup, and sugar in a medium saucepan over a low heat. Cook, stirring, until butter is melted. Add the condensed milk and cook, stirring, for 3-5 minutes or until the sugar dissolves and mixture is smooth. Increase heat to medium-high. Cook, stirring constantly, for 10-15 minutes or until mixture is thick and becomes caramel in colour. Remove from the heat.
Quickly stir in dark chocolate and macadamias until combined. Spread the mixture into prepared pan and refrigerate for 2 hours or until set. Use a 4cm heart-shaped cutter to cut out hearts and re-roll the leftover fudge to the same thickness to cut out more hearts. Decorate with icing sugar before serving.