Pecan and Caramel Fudge

Categories:Edible Gifts, Fudge
Tags:, ,
madnad

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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