Method

• 1.
  Place cream, condensed milk and vanilla in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until firm peaks form. Divide evenly between three medium bowls.
• 2.
  For the macadamia fudge, stir white chocolate and macadamias into one cream mixture bowl.
• 3.
  For the raspberry fudge, place dark chocolate in a medium heatproof bowl. Microwave on high for 1 minute. Remove and stand for 1 minute, then stir until melted and smooth. Cool to room temperature, stirring occasionally. Add chocolate to the second of the cream mixture bowls and stir until combined. Fold through raspberry powder.
• 4.
  For the salted caramel fudge, add caramel spread and 1/2 tsp fine salt to the final of the cream mixture bowls. Whisk until smooth, combined and thick.
• 5.
  Divide macadamia fudge mixture between 6 x 1-cup (250ml) capacity serving glasses. Spoon over raspberry fudge mixture, then salted caramel fudge mixture. Sprinkle tops with extra raspberry powder and extra macadamia. Chill for 30 minutes before serving.