And the winner is.....
Joan McKenzie's Toffee, Macadamia & Caramel Fudge Bownie
Step 1: Toffee Macadamia Praline
1 Cup Caster Sugar
130g Macadamia nuts
Roast the Macadamia nuts for 5-6 minutes in your oven at 170degrees till only just starting to colour. Tip on baking paper and chop half nuts to smallish pieces - ready to make praline when toffee has been made and set.
In a small heavy base frying pan gently melt the Caster sugar over a very low-heat till a light golden colour. Watch carefully. Milly's test kitchen tip: Swirl the pan rather than stirring with a spoon and use a wet pastry brush to push sugar back in the mix from the sides of the pan.
Pour this toffee mixture over the roasted and chopped nuts, coating most of them - but leave some uncoated with toffee. Set aside to use with caramel topping once brownie is made. (this will prevent crystals forming)
Step 2: Salted Caramel
100g Caster sugar
225ml Cream
50ml Glucose
25g Butter
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Maldon salt
In a small saucepan combine 125ml of the cream with the sugar, vanilla & glucose. Stir over low heat carefully. It will take about 5-6 or so minutes to start to thicken and turn pale golden colour. When it thickens take off the heat and add the remaining 100 mil cream and 25 g butter.
Stir well after each addition. Then return to the heat and stir continually till it thickens again. Another five or so minutes. It will bubble gently. Watch like a hawk and don’t answer the phone or door! Leave in pot till ready to drop teaspoons full on top of brownie.
