Coffee Pecan Fudge
Ingredients
| 700g (1 lb 9 oz) granulated sugar |
300ml (½ pint) evaporated milk |
| 50ml (2 fl oz) water |
100 g (3 ½ oz butter) |
| 10 ml (2 tspn) liquid glucose |
30ml (2blsp) instant coffee, dissolved in a little water |
| 100g (3 ½ oz) chopped pecan nuts |
In a large pan, heat together the granulated sugar, evaporated milk, water, butter, liquid glucose and instant coffee.
Stir until the sugar is completely dissolved, removing any crystals from the side of the pan wih a brush dipped in clean water. Then boil gently for approximately 12-15 minutes or until fudge reaches 115°C (238°F) on a sugar thermometer (or until a teaspoon of the mixture dropped into cold water forms a soft ball).
Remove from the heat, add chopped pecan nuts and beat with a wooden spoon until the mixture becomes "fudgy". Pour into a greased 20cm (8") square tin. When firm, remove and cut into squares.
