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Creamy Dutch-style fudge

Ingredients
100 g butter
300 ml Nestlé Ideal Evaporated Milk
1 kg sugar
5 ml vanilla essence
40 g whole pecan nuts

Method:
1. Place butter and evaporated milk in a large heavy-based saucepan and heat together until the butter has melted. 2. Add the sugar and stir over a low heat until the sugar has completely dissolved. Raise the heat and bring to the boil. Boil for ± 8-10 minutes, until soft-ball stage. 3. Remove from the heat, beat in the vanilla and continue beating until thick. Pour into a 27 x 18 x 3 cm tin and press in the pecan nuts. Once it starts to set, cut into squares. Serves 10.

Recipe From : Ideas March 01, 1996

Recipe from Ideas : March 01, 1996 See what Ideas has in store this month. Subscribe now and save!