Delicious Pecan Fudge

Makes 30 squares

Ingredients

• 200g caster sugar

• 100g light muscovado sugar

• 2tbsp glucose syrup

• 300ml double cream

• 125g lightly salted butter

• 1 vanilla pod, split lengthways

• 1tbsp icing sugar

• 50g pecan nuts, chopped

Method

• Line a 20cm (8inch) square tin with greaseproof paper.

• Add the caster sugar, light muscovado sugar, glucose syrup, double cream, butter and vanilla pod to a pan and place over a low heat. Stir constantly until the sugar has dissolved.

• Turn up the heat and simmer until the temperature reaches 113-118 degrees on a thermometer. (If you do not have a thermometer, drop a small amount of the mixture into cold water and if it forms a ball, it’s ready).

• Remove the pan from the heat and pour the mixture in a large bowl. Remove the vanilla pod and leave to cool for about 10 minutes.

• Sieve the icing sugar and beat vigorously for a few minutes.

• Pour the mixture into the tin and top with chopped pecans.

• Keep in the fridge until set (I usually leave overnight).

• Cut into squares and enjoy :)