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.
For best results, always weigh ingredients where a weight is provided
Equipment
Silicone spatulas
heavy based saucepan
8 inch square baking tin
Instructions
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
Notes
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.