One of my favourite recipe books which was given to me by a friend, is called The Ultimate Book of Baking. I’ve baked recipes from this book for my blog before like the Simnel Loaf (Simnel Loaf) and hot cross buns (Hot Cross Buns). Besides baking from my regular list of bakes that my family enjoy, I also like to experiment with new recipes, trying out new methods and techniques. Sometimes they work, sometimes they don’t but that’s also ok because we’re all here to learn and try new things. One of those recipes that I’ve been wanting to bake for a long time is sticky fudge and nut slices which actually is not all fudge. There is quite a thick layer of shortbread underneath the fudge which gives a nice “biscuity” flavour. I must say I also enjoy easy recipes and this particular one is very easy and not technical at all. A very tasty anytime treat. Just ask my son who devoured 3 before dinner last night.
You will need:
185g cake flour
397g can condensed milk
30ml golden syrup
50g pecan nuts or any nuts of your choice, coarsely chopped
Sift the flour and add the sugar. Rub in the butter until a dough is formed. Press into a greased 20 x 20cm baking pan. Bake in preheated oven at 180 degrees Celsius for 15-18 minutes. Cool slightly in the pan.
Combine the condensed milk, butter and syrup in a heavy-based saucepan. Whisk continuously over heat for about 10 minutes or until the mixture becomes golden brown.
Remove from the heat and spread the hot mixture over the baked base. Sprinkle with nuts and press them in lightly. Refrigerate or leave to set before cutting into slices or squares.