Christmas Pudding Fudge
This delectable dessert, Heavenly Christmas Pudding Fudge, is a deliciously creamy fudge with a hint of Christmas pudding.
Equipment
- Large heavy-bottomed saucepan (at least 4-quart / 4-litre capacity)
- Sugar thermometer
- Stand mixer with whisk attachment (or hand mixer)
- 8-inch (20cm) square cake tin
- Greaseproof paper (baking parchment)
- Wooden spoon or heat-resistant silicone spatula
- Sharp knife for cutting fudge
Ingredients
- 1 ¾ cups sweetened condensed milk (400g tin)
- ⅔ cup whole milk
- 2 ¼ cups soft dark brown sugar
- ½ cup unsalted butter cut into cubes
- 1 individual Christmas pudding crumbled into small pieces
Instructions
- Put the sweetened condensed milk, whole milk, soft dark brown sugar, and cubed butter into a large heavy-bottomed saucepan (at least 4-quart / 4-litre capacity).
- Turn the heat to low and allow everything to melt together whilst stirring constantly – DO NOT let it stick to the pan. It’s really easily done, so just keep stirring.
- Once everything has melted, turn the heat up slightly and keep stirring until the mixture is bubbling.
- Insert the sugar thermometer into the pan — the fudge mixture needs to reach 116°C / 240°F (soft-ball stage), which will take between 10–15 minutes. REMEMBER TO KEEP STIRRING!
- Once the fudge reaches 116°C / 240°F, remove the pan from the heat immediately. Carefully pour the fudge mixture into the bowl of your stand mixer (or a large heatproof mixing bowl if using a hand mixer). The mixture will be extremely hot — handle with care.
- Add the crumbled Christmas pudding to the hot fudge mixture and stir briefly to distribute the pieces.
- Set your stand mixer to the highest setting and whisk for about 10 minutes.
- Pour the thickened fudge into an 8-inch (20cm) square cake tin lined with greaseproof paper, pressing it into the corners with the back of a spoon. Smooth the top as evenly as possible.
- Leave to set overnight at room temperature (at least 8–10 hours). Once fully set, lift out of the tin using the greaseproof paper and cut into bite-sized squares using a sharp knife dipped in hot water for clean edges.
Notes
- Storage: Keep in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 3 weeks. Separate layers with greaseproof paper to prevent sticking.
- Freezing: Freeze in a single layer on a tray, then transfer to a freezer bag. Keeps for up to 3 months. Thaw at room temperature for 1–2 hours.
- Make-ahead: This fudge improves after 24–48 hours as the flavours meld. Best made 2–3 days in advance.
- Pro tip: When whisking, the fudge is ready when it loses its glossy sheen and becomes thick and grainy-looking. If it still looks shiny, keep whisking.
- Substitution: If you cannot find Christmas pudding, use a rich fruit cake crumbled with a splash of brandy.
Nutrition
Serving: 1servingCalories: 125kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 25mgPotassium: 81mgSugar: 22gVitamin A: 126IUVitamin C: 0.4mgCalcium: 60mgIron: 0.1mg
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