So you love Christmas and you love fudge – that’s why you’re here right? Well this isn’t just any Christmas Fudge recipe, this fudge tastes like Christmas pudding. It’s amazing how a few dried fruits and some Christmas spices can make anything taste like Christmas pudding.
WHY YOU’LL LOVE THIS CHRISTMAS FUDGE RECIPE
It’s easy and it makes such a gorgeous, Christmassy food gift.
Very easy. Like all of my easy fudge recipes, this is just minutes on the stove top and then a couple of hours to set.
Yes, you can make this ahead – it keeps a week to 10 days in the fridge, in an airtight container.
This fudge should be stored in the fridge in an airtight container.
TOOLS USED IN THIS RECIPE
My Christmas Fudge is another version of my easy fudge recipe. It’s a sweetened condensed milk fudge, like my Salted Caramel Fudge, Creamy Lemon Fudge, Salted Choc Chip Cookie Dough Fudge, Pumpkin Pie Fudge – the list truly does go on. I truly love this recipe because it’s literally the easiest fudge recipe I know. It’s the work of minutes and the hardest part is waiting for it to set in the fridge.
This isn’t a traditional fudge recipe though and I’ve decided that my next fudge flavour will be. The last time I tried making traditional fudge it failed and I had my heart set on it’s creamy melt in the mouth texture that I knew it would have, and then it didn’t. I gave it up and stuck to my tried and true easy fudge recipe but that will all change soon so if you’re a fudge fan, keep your eye out.
How to make Christmas Fudge
Let’s get back to this Christmas fudge though. It is creamy and smooth and super sweet and it totally tastes like Christmas so here’s how you make it.
Start by placing the butter, sugar, sweetened condensed milk and treacle (or molasses) in a heavy based saucepan. This type of pan is crucial as it will distribute heat more evenly and gradually, meaning less chance of your fudge getting burnt. Mix these ingredients together over low heat until the mixture is smooth.
Now let that fudge bubble – for about 5-6 minutes until it thickens a little.
Once the fudge is cooked it’s time to add all the chocolate and mix it until it’s all smooth again. Finally add the remaining ingredients, reserving a few to sprinkle over the top. I used raisins, sultanas, currants, dried cranberries and almonds plus some spices. Pour this all into a lined 8×8 inch baking tin and let it set in the fridge for 2-3 hours.
Fudge always makes a wonderful food gift and this Christmas Fudge even more so. It’s beautiful wrapped up in a pretty gift box and keeps well in the fridge.
More Fudge Recipes
- Dark Chocolate Fudge
- Butter Popcorn Fudge
- Pecan Butterscotch Fudge
- Tim Tam Milo Fudge
- Almost Picnic Fudge
- Coconut White Chocolate Peppermint Fudge Bars
- Funfetti Vanilla Easter Fudge
Christmas Fudge Recipe
- 1 tin (395ml / 14 fl oz) sweetened condensed milk
- 1 cup (200g / 7oz) dark brown sugar
- 2 tablespoons treacle (or molasses)
- 113 g (1 stick / 1⁄2 cup) unsalted butter
- 130 g dark 70% chocolate, finely chopped
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1/2 cup flaked almonds
- 3/4 cup Dried fruits (notes)
- 1/2 teaspoon salt
- Make sure to have all ingredients ready to go from the start, Line an 8x8 inch baking tin with baking paper.
- In a large saucepan, combine the condensed milk, sugar, treacle and butter. Heat and stir over very low heat until the butter has completely melted and is fully incorporated.
- Turn the heat up to low-medium and let the mixture come to a very slow bubble, making sure to stir regularly so that it doesn't burn on the bottom. Continue like this for 4-5 minutes until the mixture has thickened and the fudge will start to drop off the spoon (as opposed to run off).
- Turn the heat back down to low, add the chocolate and mix through until fully melted and incorporated. Hold back a small handful of almonds and dried fruits to top the fudge with later. Now add all remaining ingredients to the fudge and mix through well.
- Turn the heat off and pour the mixture into your prepared tin. With your spatula, gently nudge it out to the edges and level the top.
- Sprinkle over the nuts and fruit that you kept aside, Very gently press down on the top so they all stick into the fudge.
- Refrigerate for 2-3 hours until firm then cut into 36 pieces.
- Nuts - You can use any nuts you have on hand. This would be lovely with walnuts, cashews, macadamias or hazelnuts too.
- Dried fruits - I used a mixture of currants, raisins, sultanas & cranberries. You could use any dried fruits and glace cherries would be nice too.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
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