Island Fudge

Note: Use a wooden spoon and take care as you are working because the heated sugar can result in serious burns.

Line a cookie sheet (21″ x 15″ x 1″) with parchment paper or foil. Set aside.

Put the coconut into a skillet over medium heat. Toast the coconut until just golden and fragrant. Be careful as it burns quite quickly toward the end. Remove from heat when done. Set aside.

Put the macadamia nuts into a clean tea towel and gather it up like a sack. Use a pan or rolling pin to crush them into smaller bits. Set aside.

Cut butter into small cubes and transfer into a heavy-bottomed pot. Set onto medium heat. Let the butter brown and bubble a bit, for about 1 minute, but do not allow it to burn. Lower the heat and add the condensed milk, fresh milk, honey and sugar. Raise heat to medium and keep stirring until smooth and creamy, about 5 minutes.

Add the toasted coconut and crushed macadamia nuts. Continue simmering for another 10 minutes. The fudge will start to bubble and pop. Take care to not get burned. Drop a bit of fudge into a cup of ice water. If it forms a soft ball, the fudge is ready. When it reaches this stage, remove pot from heat. Add the vanilla.

Pour fudge onto the prepared cookie sheet and smooth it with the back of the wooden spoon. Sprinkle coarse sea salt on top. Allow fudge to cool completely before cutting, about 2 hours. Cut into desired shapes.

Based on Nigella Lawson’s Vanilla Fudge.