When it comes to making Fudge, my mother is my go to person. No matter which kind of fudge she bakes, it’s always divine. Melt-in-your-mouht-creamy-nutty-deliciousness…… I think she is the reason that my son loves fudge so much!! So needless to say, this is one of my mother’s recipes.
You will need a heavy-bottomed pot and a candy thermometer. If you do not have a candy thermometer you will need some experience in making fudge and toffees, as you will need to know the different stages that the mixture goes through to determine when the fudge is completed.
INGREDIENTS:
500 ml Caster sugar
60 ml Syrup (Golden or Maple will work well.)
375 ml Fresh pouring cream
5 ml Vanilla essence
100 g pecan nuts, chopped (You can change the nuts to macadamias)
Prepare a square dish/pan (15 or 20 cm) by greasing it and lining it with some wax paper. Grease this too (Just for some good measure.)
In your heavy-bottomed pot add the sugar, syrup, salt and 125 ml cream, and stir over low heat until the sugar is completely melted.
Increase the heat until the mixture reaches boiling point. Let the mixture simmer until it reaches softball stage. (If you do not have a candy thermometer, you can test this by dropping a little bit of the mixture into a glass of ice cold water. It needs to make a soft ball with the texture similar to fudge.)
Add 125 ml cream into the mixture, and let it simmer until it reaches soft ball stage again.
Now, add the remaining cream and let it simmer until it reaches hardball stage. (If you drop a small amount of the mixture into a glass of ice cold water it will form a firm ball.)
Take the mixture off the stove and add in the vanilla essence and nuts. Mix until combined. Pour the mixture into your prepared dish/pan and allow it to cool complete.
Cut into blocks and store in a airtight container.
