Brûléed pecan fudge

Serve this brûléed pecan fudge as a dessert with ice cream and berries!

  • 20 mins
  • Makes about 20 slices
  • Intermediate


  • 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


  1. Line an 11cm x 21cm loaf tin with baking paper and spray with cooking spray.
  2. Heat all the ingredients, except the nuts, on medium, stirring until the sugar has dissolved.
  3. Increase heat to medium-high and cook, while stirring, for about 20 minutes or until a golden brown, slightly thickened, caramel forms.
  4. 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.
  5. Pour into the prepared tin and leave to cool at room temperature for about 2 hours or until set.
  6. 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


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