Francis Kuijk's recipe for Pandan Fudge
Make a sweet, soft and delicious venture into pandan with this super easy pandan fudge recipe from Francis Kuijk's Indische sweets andb baking book Manis.
Equipment
- Baking tray the lower wider kind, that you'd use for brownies
- parchment or baking paper
- heavy bottomed large saucepan
- Wooden spoon
- Fridge
- trivets
Ingredients
- 3/4 c - 170 g unsalted butter roomtemperature + extra for greasing, see note in recipe and below
- 2 c - 500 g white caster sugar
- 1/4 tsp salt leave this out if you only have salted butter
- 2/3 c - 150 ml unsweetened evaporated milk
- 1 tsp pandan aroma I prefer Koepoe Koepoe paste, see blogpost above
- 7 oz - 200 g white marshmallows see note
- 8.5 oz - 240 g white chocolate callets, but you can also just coarsely chop up a bar
Instructions
- Grease your baking tray and line it with parchment. Set aside.
- Place the 3/4 c - 170 g of butter, 2 c - 500 g of sugar, 1/4 tsp salt (if using salted butter) and 2/3 c - 150 ml of unsweetened evaporated milk in a large heavy bottomed saucepan.
- Place on a medium low heat and allow to melt and bring to a gentle boil while stirring continously.
- Leave to simmer at a light boil for 4 minutes, lowering the heat if necessary, and keep stirring.
- Once the 4 minutes have passed, add 1 tsp of pandan aroma before you add 7 oz - 200 gr of white marshmallows (see note). Keep stirring until the marshmallows have dissolved completely.
- Turn the heat down and stir in 8.5 oz - 240 g of white chocolate callets or coarsely chopped chunks, stir until the chocolate has completely melted.
- Pour your mixture out into your pre-greased and parchmented baking tray and leave to cool at room temperature for 15 minutes.
- Place in the fridge and leave to cool for at least 2 hours. I set mine on some trivets as the baking tray was still very hot and I didn't want to accidentally shatter my fridge shelves.
- For best results, leave to cool overnight before cutting into even squares and tucking in.
Notes
- I picked out all the white marshmallows from the bag and then used the pinks to reach 200 grams, it turned out fine.
- The original recipe was written in grams, milliliters and teaspoons. Follow those measurements for the best results.
- The fudge keeps for 2 weeks in an airtight container. Be sure to separate the fudge by placing layers of parchment in between each layer.
- If well packed, you can also keep this in the freezer for up to 3 months.
- This recipe is very sweet, if I make it again I would drizzle dark chocolate over the top.