I love fudge, but had only ever tried making it once before, a cheats way that didn’t involve the boiling and stirring – and as with most cheats ways, it was nice but not as good as the real thing. So I have had another go, this time properly. It was easier than I thought, and while it needs constant attending to, I actually enjoyed having nothing to do but stir for a bit, and merrily passed the time accompanied by 6 music. Stir and dance with Lauren Laverne to keep me company.
I made a half and half mix of Christmas Fudge with mincemeat and chocolate fudge for my boys, as they don’t really like mince pies. It would make a lovely homemade Christmas gift, or just a treat at the festive season.
- 397g can condensed milk
- 150ml milk
- 450g soft brown sugar
- 115g butter
- 2 tablespoons of mincemeat
- roasted chopped hazelnuts for top (optional)
- Place the condensed milk, milk, sugar and butter in a pan.
- Bring to the boil, then simmer for 20-25 minutes, stirring continually.
- You can test it is ready either using a sugar thermometer - the mixture should be 118 degrees, or drop a small amount into ice cold water, if it forms a small ball of fudge it is ready.
- Remove from the heat and stir through the mincemeat, then beat the mixture for about 10 minutes as it cools and thickens.
- Transfer into a tray lined with baking paper and sprinkle over the chopped hazelnuts, patting them gently into the top of the fudge mix.
- When cooled, cut into cubes, or leave as a slab.
If you want to make chocolate fudge instead of mincemeat, stir in a large bag of milk chocolate chips instead, reserving some to decorate the top. Once made you could chop the fudge into pieces and present in a kilner type jar with ribbons, or you could leave as a large slab and wrap in cellophane with a bows and ribbons.
This fudge is delicious, and the cooking process left my house smelling like Christmas too. Sadly there will be none left for the Christmas season, it all vanished very quickly!
Love Miss Cisco XXX
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