Serve this brûléed pecan fudge as a dessert with ice cream and berries!
- 20 mins
- Makes about 20 slices
- 160ml milk
- 500ml castor sugar + extra
- 125g butter
- 385g tin condensed milk
- 15ml golden syrup
- pinch cream of tartar
- pinch of salt
- 5ml vanilla essence
- 45ml hot chocolate powder
- 100g pecan nuts, chopped
- Line an 11cm x 21cm loaf tin with baking paper and spray with cooking spray.
- Heat all the ingredients, except the nuts, on medium, stirring until the sugar has dissolved.
- Increase heat to medium-high and cook, while stirring, for about 20 minutes or until a golden brown, slightly thickened, caramel forms.
- Remove from heat and beat with electric beaters for about 5 minutes or until thickened. (Don’t beat for too long, or the fudge will get crumbly, but too little beating and it won’t set). Stir through the nuts.
- Pour into the prepared tin and leave to cool at room temperature for about 2 hours or until set.
- Turn out and sprinkle with a thin layer of extra sugar. Use a blowtorch to caramelise the sugar. Cut into 1cm thick slices with a wet knife.
• You can also set the fudge in a 20cm tray lined with baking paper and cut into 16 squaresBrûléeing the fudge is optional, but the bitter pieces of burnt sugar are delicious in this fudge.
Magazine issue date: November, 2016