Food – Pecan Nut Fudge | Recipe

Fudge always reminds me of a very special friend I had at junior school, every time we had a cake sale she would arrive with these beautiful big squares of pure sugar delight. I was once lucky enough to catch her mom making fudge when I went to play one day and I was amazed at how sugar and butter transformed into heaven. I now have a very special family member who LOVES fudge so I decided to make this for him 🙂

I made my fudge in my Thermomix, you can also make it on the stove.

THERMOMIX RECIPE

INGREDIENTS

500g icing sugar

1 x 395g tin condensed milk

150g butter, cubed

55g golden syrup

2 tsp Vanilla Paste

A large handful of pecan nuts roughly chopped

METHOD

1. Add all ingredients to the bowl except vanilla and nuts and cook 30 min/90ºC/speed 2/MC off.

2. Cook 40 min/Varoma/speed 2 using basket on top of lid to prevent spatter.

3. Cook 4 min/Varoma/speed 4 using basket on top of lid to prevent spatter.

4. Add vanilla through hole in lid and beat 1 min/speed 4/MC in.

5. Pour into large buttered tin, sprinkle the chopped pecan nuts over the top and press down on the nuts so that they are slightly submerged and allow to cool for hours and hours and hours.

6. Don’t be tempted to refrigerate to speed it up, just let it cool on the bench! The core temperature of the fudge will definitely take hours so don’t say I didn’t warn you!

7. Turn the slab of fudge out onto a board and cut into squares.

Fudge SlabPecan Nut Fudge

STOVE RECIPE

INGREDIENTS

500g icing sugar

1 x 395g tin condensed milk

150g butter, cubed

55g golden syrup

2 tsp Vanilla Paste

METHOD

1.  Place all the ingredients (except the nuts and vanilla)  in a large thick bottomed pot and melt all the ingredients together slowly.

2. Continue to stir the mixture for 40 minutes (do not stop stirring as the mixture will stick to the bottom of the pan) – the mixture will transform from a light yellow colour to a darker caramel colour. Do not rush this – make sure you have no where to be so you can stir the fudge contineously.

3. When the mixture has changed colour pour the Vanilla Paste in and stir very quickly for 1-2 minutes.

4.  Pour into large buttered tin, sprinkle the chopped pecan nuts over the top and press down on the nuts so that they are slightly submerged and allow to cool for hours and hours and hours. Don’t be tempted to refrigerate to speed it up, just let it cool on the bench! The core temperature of the fudge will definitely take hours so don’t say I didn’t warn you!

5. Turn the slab of fudge out onto a board and cut into squares.

Soft Fudge

 

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