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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A creamy-textured fudge submitted for Zaar World Tour 2005. Cook time doesn't include resting and cooling time. Ingredients:
3/4 cup pecans (chopped) |
2 cups brown sugar (packed) |
1 cup whipping cream |
1/2 cup pure maple syrup |
2 tablespoons butter (cubed) |
1/4 teaspoon baking soda |
1 teaspoon vanilla |
Directions:
1. Line an 8 inch square baking dish with foil, leave a 1 inch overhang. Grease foil.
2. Spread pecans on a baking sheet and toast in a 180C (350F) oven for 8 minutes or until fragrant. Set aside.
3. Grease the sides of a heavy saucepan. Add the sugar, cream, maple syrup, butter and baking soda.
4. Cook over a medium heat, stirring with a wooden spoon until the sugar is dissolved and the mixture starts to boil.
5. Boil without stirring until 1/2 teaspoon dropped into cold water forms a soft ball (or candy thermometer reaches 114C/238F) - approximately 8 minutes.
6. Pour into a wide-bottomed bowl and cool on rack until mixture is just warm to touch (1-2 hours).
7. Using a wooden spoon beat in the vanilla, beating until very thick and most of the gloss disappears (approx 7 minutes).
8. Quickly stir in the pecans and scrape mixture into prepared pan. Smooth the top. Let cool then use remove from pan and cut into pieces.
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