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Pecan and Caramel Fudge
This recipe is different to the fudge recipe I usually make. I generally go with just cream and sugar then add extract and chocolate for flavouring. There are many methods, but that is just the one I am most familiar with.
From the Sugar and Spice book I reviewed yesterday, one of the first recipes to catch my eye was of course a fudge recipe. Its made using evaporated milk, which I haven’t used in a fudge recipe before. I adore fudge, and anything with pecans in gets a thumbs up from me.
When I first made this, I slightly over-boiled the mixture. However, rather than resigning the grainy sandy result to the bin, I decided to try and rescue it.
I added a cup of water, and over a gentle heat stirred the fudge until the sugar had fully dissolved again. I then turned the heat back up and boiled to the correct temperature. I beat the fudge and poured into the tins. The result was a perfectly smooth fudge, with no degradation in flavour.
Pecan and Caramel Fudge
Serves | 12 |
From book | Sugar and Spice: Sweets & Treats from Around the World |
Ingredients
- 300g Demerera Sugar
- 125g Granulated Sugar
- 200ml Evaporated Milk
- 50g Liquid Glucose
- 25g Unsalted Butter
- ¼ teaspoon Salt
- 50g Good Quality White Chocolate (chopped finely)
- ½ teaspoon Vanilla Extract
- 75g Pecans (coursely chopped)
Directions
1. | Line a large loaf tin with baking parchment |
2. | Put the sugars, milk, liquid glucose, butter and salt into a large heave based saucepan and stir over a low heat to dissolve the sugar and melt the butter, then increase the heat to medium |
3. | Once it comes to the boil, attach the sugar thermometer and lower the heat. Leave it to boil until it reaches 230-237°C / 112-114°F (soft ball stage), stirring occasionally for the first 10 minutes and constantly and gently after that |
4. | Take the saucepan off the heat and remove the thermometer. Scatter in the white chocolate and leave to stand for 2-3 minutes to melt the chocolate and reduce the temperature slightly |
5. | Stir in the vanilla and mix vigorously with a wooden spoon for a minute or so to blend in the chocolate. Using a hand held stick blender or hand mixer, beat well for a minute. If you don't have either of these implements beat vigorously by hand 4-5 minutes |
6. | Stir in the pecans thoroughly, scrape the mixture out into the loaf tin and level the surface. Mark into squares when partially set, cutting all the way to the bottom |
7. | Unmould when completely set. It will keep for at least 2 weeks but gets harder after a few days |
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