Pecan Butterscotch Fudge (Penuche Fudge)
This Pecan Butterscotch Fudge, also known as penuche fudge, is a simple fudge recipe combining brown sugar and pecans. Fudge like this makes wonderful edible gifts for the holiday season too.
Dessert, Snack, Sweets
1 tin / 395ml / 14 fl oz sweetened condensed milk
tin / 395ml / 14 fl oz sweetened condensed milk
1 cup / 200g / 7oz dark brown sugar
/ 200g / 7oz dark brown sugar
1/4 cup liquid glucose (or light corn syrup)
liquid glucose (or light corn syrup)
113 g / 1 stick / 1⁄2 cup unsalted butter
/ 1 stick / 1⁄2 cup unsalted butter
200 g / 1 cup white chocolate, finely chopped
/ 1 cup white chocolate, finely chopped
3 teaspoons vanilla extract
1/2 teaspoon salt
3/4 cup pecans
Line an 8x8 inch square baking pan with baking paper.
Combine the sweetened condensed milk, sugar, glucose (or corn syrup) and butter in a heavy based saucepan. Stir, over low heat, without boiling until the sugar has dissolved and the mixture is smooth.
Bring to a low simmer and continue to stir for another 6-8 minutes over low heat until the mixture has thickened a little.
Remove from the heat and add the chocolate, vanilla and salt. Stir well until the chocolate has melted completely.
Keep aside some pecans to scatter over the top. Add the rest to the fudge mix and mix well.
Pour the fudge into your lined tin then scatter the remaining pecans over the top.
Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate 2-3 hours or overnight.
Cut into 36 squares and serve
For best results you should always weigh ingredients like flour and sugar.
are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
make getting every last bit out of the pan easier
heavy based saucepan
I set this in an
8x8 inch square baking tin