I try every year to come up with an alternative for giving an egg at Easter. Fudge is incredibly versatile – you can just serve it up on a plate or gift wrap and show a little more thought. This is a crumbly type of fudge that I’ve made many a time when I’ve needed something homemade NOW! Its certainly not posh, its for a recipient that appreciate the homemade gift that is a little rustic. One of its massive plus points is that this recipe is quick!
One of the most important things about this fudge is to score the lines for chopping it into square (or triangles if the mood takes you) – If you forget its even harder to get proper shapes. I will admit we have often just picked it out of the silicone mould – its really crumbly…but amazingly moreish.
Caramel & Pecan Fudge
- 300g caster sugar
- 30g butter
- 175g Campbell's Tinned Caramel (About half of a tin)
- 200g white chocolate chopped into small chunks
- 1 tablespoon Vanilla Extract
- 50g pecans (chopped into thirds)
|Melt the sugar, butter, caramel in a large pan - stirring continuously for at least 5 minutes. Don't allow the sides to catch - keep scraping them down. Keep it bubbling on a medium to low heat for at least another 5 minutes.|
|Take off the heat - Stir in the vanilla and the white chocolate and keep stirring - I waited until about half of my chocolate had melted as I wanted some little chunks remaining in the fudge.|
|Stir in the pecans.|
|Pat down into a 9" square tin, lined with baking parchment and score out lines with a knife where you will cut the fudge - I'm not promising they will be perfect squares, this is not that sort of fudge recipe - think rustic!|
|Refrigerate for about an hour an you are done!|
As usual, this recipe is being entered into Emily from A Mummy Too’s Recipe of the Week…Pop over and read the other tastebud inspiring posts.