Misteright loves fudge, it’s his go to staple sweet treat. So when I found a Christmas pudding with a near use by date, I knew that I had to make some fudge. I’d made Christmas pudding fudge a few years ago and it was enjoyed by everyone. I decided to make it again but adapt the recipe I had previously used and I swapped caster sugar for soft dark brown sugar to give it a richer flavour that could stand up to the Christmas pudding a little better.
To make Christmas pudding fudge you will need a big pan, the bigger the better really. You’re also going to need a sugar thermometer to make sure your fudge gets up to the right temperature. A stand mixer with whisk attachment or a hand held mixer is also a good thing to use. You can whisk it by hand but it takes ages and after all the stirring of the fudge in the pan, the last thing your arm will want to do is whisk vigorously for 10 minutes.
Christmas pudding fudge will keep for about 2-3 weeks in a sealed tub. It probably won’t last that long though! It also makes a wonderful hand made gift to give for Christmas, you just need to be careful that you don’t eat it all when your packaging it up!
- 1 x 397g tin of condensed milk
- 150ml milk
- 450g soft dark brown sugar
- 115g butter
- put the condensed milk, milk, soft dark brown sugar and butter into a pan
- 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
- put the sugar thermometer into the pan - the fudge mixture needs to be 116c which will take between 10-15 minutes REMEMBER TO KEEP STIRRING!
- once the fudge reached 116c, turn off the heat and transfer to the bowl on your stand mixer - be careful as the fudge will be extremely hot
- add the Christmas pudding
- set your stand mixer to the highest setting and whisk for about 10 minutes
- transfer into a square cake tin lined with greaseproof paper
- leave to set overnight at room temperature and then cut into bite sized chunks
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