Just the sight of this fudge made my mouth start to water and had me practically running out the door to get the ingredients. Good food has of course got to taste amazing, but I think a lot of the appeal and interest in food starts with that first glance. I love the look of the sprinkled chopped pecans which adorn the top of this fudge, not to mention the butterscotch light brown colour below. I have never used maple syrup in a recipe before, and I rarely use pecans so this recipe really got me excited to try something new 🙂
Maple Pecan Fudge
You will need:
5½oz/150g Caster Sugar
10½oz/300g Maple Syrup
2 tbps Golden Syrup
5 fl oz/150ml Double Cream
2.5 fl oz/75ml Full Cream Milk
1 tsp Vanilla Flavouring/Extract
½ tsp Salt
3½oz/100g Pecans toasted and roughly chopped
Let’s get started!
- Begin by greasing and lining a 900g loaf tin or 17cm by 17cm square tin with grease proof or non stick paper (I only had a 17cm by 25cm tray, so I used a piece of card and a plastic tub to make it 17cm by 17cm – it worked very well!).
- Half fill the sink with cold water.
- Roughly chop and roast pecans on a baking tray at a low heat for around 10 minutes.
- Combine all ingredients, apart from the pecans and butter in a large heavy bottomed pan over a medium heat stirring frequently to dissolve the sugar.
- Using a sugar thermometer, bring the dissolved mixture to a gentle boil and continue to cook until it reaches 114ºC/237ºF (You will need to stir the syrup continuously during this process to prevent sticking. 100ºC/212ºF will be reached fairly quickly however to reach full temperature may take around 15 minutes – so be patience and keep your eye on it!).
- Once reached, remove from the heat, take out the sugar thermometer and place the bottom of the pan into the sink of cold water to stop cooking.
- Add the butter, give the fudge a gentle mix before pouring into a large mixing bowl and leaving undisturbed at room temperature for 15-20 minutes.
- Using a wooden spoon or plastic spatula beat the fudge for 3-4 minutes until the mixture thickens and turns slightly grainy.
- Add ¾ of the chopped pecans and spoon into the prepared tin smoothing it down evenly using the back of the spoon/spatula.
- Scatter the remaining pecans over the top, pressing them gently into the fudge.
- Leave to cool then cover and place into the fridge overnight to fully set.
- Cut into squares to serve.
- You are all done! 🙂
I am really enjoying using this fudge recipe again, which comes from the recipe book – Sweet Things. The use of double cream and full cream milk give a beautiful creamy taste (Not suprising eh?) to the fudge, obvious both when making and tasting. The most difficult part of making this fudge is having to continuously stir during the gentle boil stage! However, it is really work the commitment as it results in a consistently cooked and perfectly butterscotch coloured fudge.
I decided not to use bourbon as I didn’t have any to hand, but if you have some or can get your hands on a bottle I would definitely try it out. Toasting the pecans worked really well, adding a deliciously smoky and almost popcorn taste when combined with the sweet characteristic flavour of the maple syrup. This fudge is not really like any fudge I have tasted before – it has a creamy yet slightly crumbly texture which I love, smoky crunchy pecans combined with subtle hints of vanilla. I would definitely recommend trying out this recipe – I wonder what it would taste like if the pecans were caramelised…
A Craft in the Life…