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Maple pecan fudge

Posted November 18, 2013 by
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900g loaf tin (or 17cm square tin)
Sugar thermometer

To Store
This fudge will keep for up to 2 weeks in an airtight box between layers of non-stick or waxed paper


1. Grease the base and sides of the loaf tin with sunflower oil and line with non-stick baking parchment. Half fill the sink with cold water.

2. Combine all the ingredients apart from the butter and pecans in a large (2½ litre), heavy-based saucepan. Cook gently over a medium heat to dissolve the sugar, stirring frequently.

3. Pop the sugar thermometer into the pan, bring to the boil and continue to steadily cook the syrup at a gentle boil until it reaches 114°C/236°F. You will need to stir the mixture frequently to prevent it catching on the bottom of the pan. (The syrup will take about 15 minutes to reach the correct temperature, but do not be tempted to walk away from the task in hand – the moment you turn your back to do something else the syrup will go above the correct temperature and you’ll end up with toffee rather than fudge.

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Posted in :

  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Ready Time: 60


  • Sunflower oil for greasing 150g caster sugar 300g maple syrup 2 tablespoons golden syrup 150ml double cream 75ml full-cream milk 2 tablespoons bourbon or Jack Daniels 1 teaspoon vanilla extract ½ teaspoon sea salt 25g unsalted butter 100g pecans, toasted and roughly chopped

Recipe Steps:

Ingredients Purchased Location:

  • Giant Hypermarket Tampinesmore info‎ 21 Tampines North Drive 2 528765

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