Christmas Pudding Fudge
All the flavours of Christmas wrapped up in one bite. Pop in a box to give to friends and family or simply enjoy a piece as an afternoon treat with a cup of tea.
For the fudge:
Semi-skimmed milk
Demerara sugar
Unsalted butter, cubed
For the mix-ins:
Mixed spice
Mixed dried fruit and peel
Orange, zested
Vanilla paste
You will also need:
20cm square tin lined with baking parchment
Step 1 of 4
Add the ingredients for the fudge into a large non-stick sauce and melt over a low heat, stirring until the sugar dissolves.
Step 2 of 4
Bring to a steady boil for 10-15 minutes, stirring continuously to prevent it from catching.
The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don’t, drop a little of the mixture into a bowl of iced water. If it forms a soft, round ball that doesn’t stick to your fingers then it should be ready.
Step 3 of 4
Remove the fudge from the heat and leave to cool for 5 minutes. After cooling, add in all the mix-ins and start to beat the mixture until it loses its shine and becomes very thick.
Step 4 of 4
Press into the prepared tin with the back of a spoon and leave to set before cutting. The fudge will keep up to two weeks in an airtight container at room temperature.
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