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.
Makes 25 pieces or a loaf pan
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan.
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.
Makes 25 pieces or a loaf pan
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan.