350g Golden Granulated Caster Sugar
300ml double cream
75g Pecans, roughly chopped
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.Ingredients