Making this fudge is a lot like making a roux.
- Sugar and condensed milk are heated together like flour and oil.
- The mixture must be constantly scraped from the bottom of the pot while it turns from beige to tan then almost brown.
- A constant eye is needed or it will burn.
If it weren't for all that sugar, it almost feels like you'll end up with gumbo.
When butter and pecans are added, it'll feel like you'll end up with pralines.
This fudge isn't Cajun at all, though. It's Russian Fudge.
Funny thing. It isn't Russian either. Its origins seem to be Scottish. Or British.
There's some debate.
This fudge doesn't really know what it is.
All I know is that Russian Fudge has no chocolate.
And that seems wrong to me.
Since this is the season for giving, I gave in to the no chocolate thing and made Russian Fudge for The Husband.
* Cut the fudge into small pieces--it's sweet.
* Scrubbing stuck-on sugary mess doesn't make for a fun
afternoon. The sugar will melt away if you soak your pot
and utensils in hot water.
...I'm having an identity crisis of my own.
slightly adapted from Talk About Good!
1 (14 oz) can condensed milk
1 c sugar
1 tsp butter (plus additional butter for pan)
1/4 tsp salt
2 cups pecans
Butter an 8" x 8" baking pan.
Add condensed milk and sugar to a heavy pot (cast iron or stainless steel). Dissolve the sugar in the milk over medium heat, then turn heat higher so that a brown crust will form on bottom of pot. Scrape (do not stir) constantly.
After cooking approximately 10 minutes, when the mixture forms a soft ball in a cup of cold water, remove from fire and mash all brown lumps with the back of a wooden spoon. This mashing will give the fudge a caramel taste and color. Add salt, butter, and pecans, stirring for about 2 minutes. Pour into prepared pan and allow to cool before cutting.