1 Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm square tin with baking parchment. Spread the pecans out on a separate baking tray and toast in the oven for 8min, or until golden and fragrant. Set aside to cool. 2 Mix the condensed milk, whole milk, sugar, butter and vanilla in a large pan over medium heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little and bubble, stirring constantly, until the mixture reaches 113-115 ̊C on a sugar thermometer – about 15min. 3 Take pan off heat; cool for 5min. Meanwhile, roughly chop the pecans. 4 Add the salt to the pan and beat using a handheld electric whisk on medium speed for 5-6min, or until the mixture has thickened and is starting to come away from the sides of the pan. Alternatively, beat with a wooden spoon for 8-10min. 5 Stir in the chopped pecans. Scrape mixture into the lined tin, spreading to level. Leave to cool completely at room temperature, or in the fridge. 6 Melt chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, transfer fudge to a board and trim edges to neaten. Cut into 36 squares, each roughly 3 x 3cm. 7 Line a baking sheet with baking parchment. Dip each square into the melted chocolate to 1⁄2 coat. Leave to set on the lined sheet at room temperature, or chill if needed. Serve
Keep in the fridge in an airtight container (baking parchment between layers) for up to 3 weeks.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
