I reject the idea of seasonal flavours.
I get it, I’ve done it myself. Just the taste of crisp apples reminds me of fall, at Christmas I can’t get enough of peppermint and a red velvet cheesecake or cupcake is the perfect gift for Valentine’s Day, but I reject the idea that certain foods can only be eaten in certain seasons – there is never a bad time for a much loved food.
Part of that is probably the result of frequent travel between the UK and the US and not being able to always eat the foods I’m craving – if they’re in the wrong country. In fact, last night, I would have done anything for a particular comfort food – a turkey sandwich from Wawa. As a result, I like to eat what I’m craving whenever it’s available. Ice cream on Christmas? Sure. Cheese fondue in July? Amazing.
So while it may seem like a ridiculous idea to make pecan pie coconut fudge – it is, after all, June, it’s worth noting that this June in London has not felt at all like a proper summer with alternating humid hot weather and brutal thundestorms. So despite the fact that this includes special Thanksgiving M&Ms, I felt like a bit of pecan and coconut – and it was definitely a satisfying craving.
Pecan Pie Coconut Fudge
300g granulated sugar
1/2 teaspoon salt
28g unsalted butter
120ml coconut milk
350g chocolate chips
150g Pecan Pie M&Ms
1/2 teaspoon coconut extract
Melt together butter, sugar and coconut milk.
Add in the coconut extract. Mix in the chocolate chips until melted.
Add in the pecan pie M&Ms.
Put mixture in lined brownie tin.
Allow to cool completely then place in the fridge overnight.
Cut into pieces and serve.