Pecan and Caramel Fudge

Serves	12
From book	Sugar and Spice: Sweets & Treats from Around the World

Ingredients

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