I love giving close family and friends some homemade sweets over the holidays. In past I’ve done Baileys, truffles or chocolate bark, but this year I thought I’d try adapting a family favourite, old fashioned fudge. Now the trick with this fudge recipe? You need lots of brown sugar, or brown betty as some of my Australian friends call it. I adapted mine to using coconut palm sugar and Dulce de Leche, instead of plain evaporated milk. Oh and to make it extra nutty, try mixing some pecans in with the walnuts. To try out your own version, get the recipe here.