The recipe calls these sweet white squares of deliciousness Australian White Christmas. I can’t bring myself to call it that. White Christmas in my head is a horrible taste memory that sits with childhood cake stalls, laced with copha, bulked up with a cheap rice bubble crunch and far too much icing sugar. Copha in my books is up there with finding slugs in your spinach moments before you eat it. The Monkeys (if I can help it) will never have to endure copha.
So why would I make something that is titled ‘Australian White Christmas’ given my taste bud association with the name?
Well one, because it’s in the SBS Feast magazine (surely THEY wouldn’t use copha) and two, because all the ingredients look like they would blend quite nicely- with a few minor change ups on my part.
Let’s give it a crack.
Oh! It’s good.
Really good. The good quality white chocolate I think makes a huge difference. Don’t bother buying ‘white chocolate’ if it doesn’t have cocoa butter in it. It’s just a concoction of sugar and some sort of vegetable/animal oil something or other. Go for the good stuff, (I use Whittakers.)
The macadamias give it some texture, and the odd cherry here and there, some colour. This one is super easy to make and cut up for a gift…
Or for a little after dinner nibble with an espresso or two and some lively dining table conversation.
Sweet White Squares of Deliciousness
adapted from SBS Feast Magazine- December issue
500g good quality white chocolate
395g can of condensed milk
100g macadamia nuts
100g glace cherries
50g desiccated coconut
1 tsp vanilla
In a pot over low heat melt the chocolate combined with the condensed milk, turn off the heat and add the rest of the ingredients. Spread mixture out into a greased and lined pan. Sprinkle with a little extra coconut and pop in the fridge for a couple of hours until firm. Cut into squares or logs for gifts.