Thursday, 22 December 2011

Pecan and brown sugar fudge

 This is a very easy recipe, though I feel mine could have been slightly firmer. I brought the mixture to 240F as instructed but I think if the mixture was boiled for longer or, slightly less milk was used they would be a better consistency. They are absolutely delicious though and well worth the effort.


115g butter, cut into cubes, (plus extra for greasing)
55g pecans (chopped)
300ml full-fat milk
800g light brown sugar
2tsp vanilla essence


Grease a 18cm (7in) square baking tin. Bring milk to the boil in a heavy based saucepan. Add the sugar and butter, stirring constantly until dissolved. Bring the mixture to the boil, cover with a lid and boil rapidly for two minutes. Uncover and continue to boil until the mixture reaches setting point (240F). Remove from the heat and stir in the chopped pecan pieces and vanilla essence. Allow to cool for 5-10 min. Then using a wooden spoon beat the mixture until it loses its gloss and becomes grainy. Pour into the prepared baking tin and let cool until half set. Mark with a knife into 1inch squares. When the mixture is completely set cut with a sharp knife into squares. The fudge will keep in an airtight container for up to one week.

This is a perfect gift for someone with a sweet tooth. Use whatever nuts or fruit and nut combo you like!

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