Maple Pecan Fudge
125 g butter
1 can condensed milk
1 cup caster sugar
2 tablespoons liquid glucose
100g white chocolate
1 tablespoonMaple Syrup essence*,
2 teaspoons vanilla extract
1 cup pecans, roughly chopped
* concentration of the essence varies, use caution add a small amount until you have the flavour you like.
Line a slice tray with non stick baking paper.
Put butter, condensed milk, brown sugar and glucose in a microwave suitable container.
I use a large pyrex jug with a handle or pyrex bowl although this is more difficult to handle.
**Cook mixture on high for two minutes, whisk, reduce to medium/high and cook a further two minutes, whisk, repeat two more times (total eight minutes). The mixture should be starting to boil rapidly.
Continue cooking the fudge in one minute intervals for a further 3 -4 minutes, stirring between each minute. The mixture should be at soft ball stage. If not, cook the fudge for a further minute.
Test by dropping a teaspoon of mixture into a glass of cold water, the ball of mixture should sort of flatten out or use a thermometer to test. It should reach about 110 /115 deg c. Remove thermometer before returning mixture to microwave.
Using an oven mitt, carefully remove mixture from microwave. It will be very hot.
Add chocolate, maple syrup essence and vanilla and stir well until the chocolate is melted and the mixture is smooth and glossy.
Add roughly chopped pecan nuts and mix through.
Carefully pour fudge into prepared tray and set aside until cool. Refrigerate if desired.
Cut into pieces when completely cold and refrigerate in an airtight container.
**I have an old and possibly not so high powered microwave. Newer and more powerful microwaves may not take as long. It is easy to do this in 30 second to one minute increments particularly towards the end of the cooking process.