I love toasted pecans. If they are not your thing, leave them out or substitute them with any other nut of your choice. This is not low in sugar, clearly. Please don’t ever ask me for a low-sugar fudge. It will never be fudge without the sugar. The very essence of fudge is sugar. Cooked to the right temperature and consistency. I have several fudge recipes on this site. Go cook all of them, and compare! Which is your favourite?
Cashew, Coconut Salted Caramel Fudge
TIP:
To toast nuts, place on a lined tray in a cold oven set to 200°C. Cook for 10 minutes exactly. Remove and cool.
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Need
- 400 Grams Ten Times sugar (icing sugar) or purchased icing sugar Recipe
- 1 x 395 Gram tin condensed milk
- 150 Grams butter cubed BUY
- 55 Grams pure maple syrup
- 65 Grams buttermilk
- 2 Teaspoons vanilla bean paste BUY
- pink salt flakes to taste BUY
- 100 Grams chocolate white, in pieces BUY
- 200 Grams pecans toasted
Do
- 1
Place icing sugar, condensed milk, butter, maple syrup and buttermilk into the Thermomix bowl and cook 30 minutes/90°C/speed 2/MC off.
- 2
Cook 30 minutes/Varoma/speed 2, using the simmering basket or spatter guard on top of lid to prevent spatter.
- 3
Cook 4 minutes/Varoma/speed 4, using the basket or spatter guard on top of lid to prevent spatter.
- 4
Add vanilla paste, salt and white chocolate through hole the in lid and beat 1 minute/speed 4/MC on.
- 5
Stir pecans through with a silicone spatula.
- 6
Pour into large, buttered tin and allow to cool on the bench for hours until almost set. (Don’t be tempted to refrigerate to speed it up.)
- 7
Refrigerate. Cut into large pieces. Store in an airtight container in the fridge for up to 4 weeks. (That’s a little bit hilarious. It will never last that long!)
