Ciao Fudge Hounds! It's been an age since I last posted a fudge recipe so I took the plunge and got my culinary freak on yesterday. Inspired by a rather nice recipe for Spiced Maple Toffee Apples in Octobers issue of Waitrose Kitchen magazine, I set to work with the yummy flavours of maple syrup and pecan nuts, the result? I'm sorry I couldn't possibly comment as I am still in a sugar-induced coma of bliss....
100g butter 350g Golden Granulated Caster Sugar 300ml double cream 75g Pecans, either roughly chopped or bashed about in a pestle and mortar 75ml maple syrup 150g Milk Chocolate, cut into small pieces
Grease a 20cm cake / baking tin and line the base with baking paper. Round or square tin - whatever you have.
Melt the butter in a large saucepan. When the butter has melted add the sugar and stir until dissolved.
Turn the heat under the sugar and butter pan to high add the double cream and stir. It will bubble and froth away, just keep stirring for around 5 minutes until the mixture thickens.
Remove the mixture from the heat and add in the milk chocolate pieces and beat together. Leave to cool for 5 minutes.
In a large pan or wok, add the pecan nuts and maple syrup and let it bubble away over a medium heat, stirring occasionally, until the syrup thickens up and sticks to the pecans.
Tip the sticky pecan mix into the cooling fudge mix and mix well.
Leave to cool for a further 10 minutes and then clingfilm and refrigerate.
Your fudge will be ready to eat in a couple of hours – leaving it overnight works best.