Ultimate creamy fudge
Production: 10 – Serving
Preparation: 5 Minutes
Cooking: 20 Minutes
Of all the littles treats that are concocted in our kitchens, the creamy fudge has a special place in our hearts. It was often hung on our grandmother’appron that we’ve discovered these tasty morsels of pleasure. Besides that was, for many people, the first recipe we have been able to participate in because it was often the children who were designated volunteers to stir the hot mixture to give it that magical smootness.
We have already presented a recipe for a quick and easy creamy fudge, but this time it’s the ultimate experience that we share with you.
Inspired by a recipe on the JasminCuisine site and slightly modified in our kitchen, this fudge is by far the tastiest and most unctuous we had the pleasure of tasting.
35% Cream – [2 cups] (500 ml.)
Brown Sugar – [2 cups] (500 ml.)
White Sugar – [2 tablespoons] (30 ml.)
Glucose (White corn syrup) – [2 tablespoons] (30 ml.)
Butter – [2 tablespoons] (30 ml.)
Pecan nuts – [1 cup] (250 ml.)
1- Cover the bottom of a square pan with parchment paper.
2- Coarsely chop the pecans and set aside.
3- In a saucepan, combine and mix the brown sugar, white sugar, glucose and cream.
4- Bring to a boil over high heat.
5- Cook, without stirring, about 20 minutes or until the Thermometer shows 241F (116C).
6- Remove from heat and let stand 10 minutes.
7- Add the butter and mix with a electric mixer (high speed) for 5 minutes.
8- Add the chopped pecans.
9- Spread in the pan.
10- Let stand at room temperature for a minimum of 4 hours (more is better).
11- Cut into squares.