Monday, 28 October 2013

Chocolate Caramel and Pecan Fudge Mallows

This recipe is taken from The Australian Women's Weekly 'Chocolate Cookbook', where they're just called 'Chocolate Mallows'. I feel that the name is somewhat deceiving. As you can see, these are not fluffy aerated, chocolate covered white things, but a dense, fudgy and sweet slice with a bit of crunch which should be eaten in small pieces for ultimate satisfaction; not only for the waistline.

Chcolate Pecan Fudge Mallows

Although you should refrigerate these, they're best eaten at room temperature or microwaved for 15 seconds or so, so that the chocolate coating gets a bit soft. The flavour of the chocolate seems to come out a lot more that way.

Also, next time I'll sub the cream for milk, as it's a bit of a waste buying all that cream only to use 2 tbsp, or a bit annoying trying to use it up.

Chcolate Pecan Mallows

Chocolate, Pecan and Caramel Fudge Mallows

Makes 24 pieces

1/2 cup brown sugar
1/2 cup plain flour
3/4 cup condensed milk
100g milk chocolate, chopped
60g butter (salted is fine)
50 white marshmallows
2 tablespoons cream
1/2 cup pecans or walnuts, roughly chopped
1 cup shortbread biscuit crumbs (allow some big, crunchy bits)

Chocolate Glaze

125g dark chocolate, melted
60g salted butter, melted (or add salt to taste)

1. Line a 19x29cm lamington tin (or a tin with at least 2cm sides), and extend the paper over the sides.

2. Blend sugar and flour with milk in a saucepan, add chocolate, butter, marshmallows and cream; stir constantly over heat, without boiling, until chocolate is melted and sugar is dissolved. Bring to boil, remove from heat, stir in nuts and biscuit crumbs. Pour into prepared pan, refrigerate until set.

3. Combine chocolate and butter in a small bowl, add a large pinch of salt to enhance the flavour of the chocolate. Stir until smooth and spreadable. Spread glaze onto slice, refrigerate until set before cutting.

Pecan Fudge Mallows


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