Pecan Vanilla FudgeMakes:
Luxurious and easy, fudge is perfect for Christmas gifting. Studded with pecans this combo has it all, creamy silky buttery fudge and festive nutty crunch.
- 1 cup pecan halves, toasted
- 115g butter
- 1⁄2 cup cream
- 1 cup brown sugar, packed
- 1 tsp vanilla essence
- 2 cups icing sugar
Grease and line a 6cm-deep, 19cm square cake pan with baking paper, extending paper 2cm above edges of pan.
Toast the pecans in a moderate oven for 7-10 minutes or until fragrant and lightly toasted.
In a large saucepan, bring the butter, cream, brown sugar, and salt to a rapid boil over medium heat, stirring frequently.
Once boiling stop stirring. Let the mixture boil for 5 minutes till it reaches “soft ball” stage or (115°C on a sugar thermometer if using) then remove the pan from the heat and leave to cool for 30 minutes (110°C).
Stir in the pecans, vanilla and icing sugar and stir until thick. Spread the mixture into the prepared pan, smoothing the top with a spatula. Chill until firm and cut into pieces.
A sugar thermometer is helpful for fudge making but not essential. “Soft ball” stage occurs when a drop of the mixture, dropped into a glass of cold water will form a soft, flexible ball.