Pekan Fudge

180 g evaporated milk

75 g butter

75 g brown sugar

150 g sugar

Pinch of salt

1 tsp vanilla extract

50 g pecan nuts

Start by heating the evaporated milk, butter, sugar, and brown sugar in a saucepan. Once the mixture has melted, add a pinch of salt and continue cooking over low heat, stirring constantly as it simmers.

Allow the mixture to cook until it reaches 114°C. Remove the saucepan from the heat and stir the mixture while it cools slightly. When the temperature drops to 110°C, add the vanilla extract and mix well.

It’s best to use an electric mixer at this stage to beat the mixture thoroughly. The goal is to stir until the mixture loses its shine and becomes matte, which takes a few minutes. Once it’s no longer glossy, pour the mixture into a small baking pan lined with parchment paper (I recommend using a 15x15 cm pan).

Press the pecan nuts gently into the top of the caramel. Allow the caramel to set in the fridge for a few hours before cutting it into pieces.