I associate fudge with Christmas for several reasons, including the fact that it keeps well in the fridge. This is important for me when the fridge becomes packed to its brim with the turkey, vegetables and other treats. It’s also rich in butter and sugar, which is incredibly comforting and indulgent, making it perfect for the festive period.
While I love a number of foods over Christmas, fudge is a staple because it’s so easy to make. I used this recipe from Jane’s Pattisserie this year, and I’ve wrapped each fudge piece individually to gift to people in boxes.
Ingredients:
395g condensed milk450g light brown soft sugar150ml double cream100g unsalted butterTwo teaspoons of vanilla bean extract
Method:
Start by putting the condensed milk, light brown soft sugar, double cream and unsalted butter into a pan. Ensure it’s a pan that doesn’t stick to the bottom.
Stir over a low heat until the butter and sugar have dissolved. Gradually bring the mixture to a rolling boil, stirring constantly, until it reaches 180°C on a sugar thermometer. If it hasn’t reached this temperature, it may not set properly.
Remove from the heat and let it sit on the side for 5 minutes. After five minutes, stir in the vanilla bean extract.
Pour the fudge into a bowl and beat for a few minutes until it has thickened. Using an electric mixer, it can take around 10 minutes, while using a hand mixer may take even longer.
Jane’s recipe says five minutes with an electric mixer, but mine took significantly longer.
Once thick and not pourable, spread the fudge into your tin and leave it to set.
Once set, you can cut into chunks. I do mine quite small, so there’s enough to go around everyone, and it’s so delicious.
