- 375 ml can evaporated milk
- 660 g (3 cups) caster sugar
- 1 tsp vanilla extract
- 60 g unsalted butter, chopped
- 120 g (1 cup) whole pecans, to decorate
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine evaporated milk and sugar in a large saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil, then cook over high heat, stirring occasionally, for 40 minutes or until mixture starts to come away from the side of the pan and is golden brown.
Add vanilla and butter, and whisk to combine. Pour into a lined loaf pan. Garnish with pecans. Alternatively, when cool enough to handle, roll tablespoonfuls of mixture into 25 balls using wet hands. Place on a lined oven tray, flatten slightly and top with pecans. Set aside to firm. Store for up to 2 weeks.
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan