280g packet pink and white marshmallows
100g unsalted butter, chopped
200g block dark cooking chocolate, finely chopped
2 teaspoons vanilla extract
½ cup chopped macadamias
½ cup chopped natural almonds
Grease and line a 20cm square cake pan with baking paper, extending paper 5cm above pan edges.
Combine marshmallows, butter and 1 tablespoon water in a medium saucepan over a medium heat. Stir until marshmallows are melted. Remove pan from heat.
Add chocolate and vanilla. Stir until melted and combined. Using a wooden spoon, stir in nuts. Pour into prepared pan. Spread evenly. Refrigerate overnight, or until firm.
To serve, lift fudge from pan. Cut into bars.