Festive Christmas Fudge Recipe

2014-12-09 06.23.03

“They always gives me bath salts,” complained Nobby. “And bath soap and bubble bath and herbal bath lumps and tons of bath stuff and I can’t think why, ‘cos it’s not as if I hardly ever has a bath. You’d think they’d take the hint, wouldn’t you?”
~ Terry Pratchett, Hogfather

 

I’ve had so many requests for this festive fudge recipe from last year that I thought I’d repost it today.

This recipe is simple to make, even for beginners in the kitchen, and it tastes creamy and wonderful. The colours look very festive too. Even better, it only takes five minutes to whip up. Perfect for end-of-year gifts, sweet Christmas presents or for a tasty treat when friends drop by.

I must say that I’ve also been super-impressed with all of the photos of homemade Christmas Cakes that you’ve been sending to me too. Keep up that baking spirit!

Fudge Ingredients:

400g white chocolate, 40g butter, 1 x 395g tin of sweetened condensed milk, 1/3 cup shelled pistachio nuts, 1/2 cup dried cranberries, 1 cup macadamia nut pieces

*Note on chocolate – don’t use a super-cheap one as the fudge will turn out extra soft!

Method:

Use baking paper to line a 23cm (9 inch) square tin, which gives a thick slab of fudge, but don’t panic if you don’t have that sized tin – just use you whatever you have to hand.

Measure out your nuts and cranberries and mix them together in one bowl. Feel free to add a few more, or to eat a few. After all, it’s nearly Christmas!

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Melt butter in a large saucepan over low heat. Then break in your chocolate.

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Tip the condensed milk into your saucepan and then allow it all to melt.  Stir with a strong wooden spoon. The mixture will come together quickly so watch it carefully. Keep that heat low!

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When it is pulling together in a shiny thick mixture add in the nuts and cranberries and stir through.

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Quickly spoon the fudge into the paper-lined tin. If the mixture isn’t spreading well wet your hand and then use your wet hand to carefully push the mixture to the edges of the tin and to smooth the top.

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Leave in fridge for a few hours to set. Can also be stored in the freezer. To serve, cut into small pieces.

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If you live in Australia or anywhere else tropical (or if your central healing is turned up!), keep this fudge in the fridge or freezer, as it will become quite soft in warm weather.

If you’d like to try this fudge in other flavours click here for more ideas:

Five-Minute Fudge Recipe

Enjoy!

2014-12-09 06.21.43

Easy Christmas Fudge Recipe

2014-12-09 06.23.03

I sometimes think we expect too much of Christmas Day. We try to crowd into it the long arrears of kindliness and humanity of the whole year. As for me, I like to take my Christmas a little at a time, all through the year. And thus I drift along into the holidays — let them overtake me unexpectedly — waking up some fine morning and suddenly saying to myself: “Why, this is Christmas Day!” ~ David Grayson

 

Right now my little farmhouse has become a Christmas Food factory. I like to gift little boxes of Christmas Treats to the many helpful people I’ve encountered during the year. So there will be boxes for our favourite baristas and wait staff, boxes for the kitchen hands, boxes for the tractor repair man and the boys at the pool shop, for the lovely farmers at the local markets, boxes for our friends at the butcher and the fish shop, for the doctors and their staff, at our local book store, and of course I’ll keep a little back too, for sharing at home. 🙂

This recipe is simple to make, even for beginners in the kitchen, and it tastes creamy and wonderful. The colours look very festive too!

And the best thing is, it only takes five minutes to whip up.

Ingredients:

400g white chocolate, 40g butter, 1 x 395g tin of sweetened condensed milk, 1/3 cup shelled pistachio nuts, 1/2 cup dried cranberries, 1 cup macadamia nut pieces

Method:

Use baking paper to line a 23cm (9 inch) square tin, which gives a thick slab of fudge, but don’t panic if you don’t have that sized tin – just use you whatever you have to hand.

Measure out your nuts and cranberries and mix them together in one bowl. Feel free to add a few more, or to eat a few. After all, it’s Christmas!

2014-12-08 17.47.55

Melt butter in a large saucepan over low heat. Then break in your chocolate.

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Tip the condensed milk into your saucepan and then allow it all to melt.  Stir with a strong wooden spoon. The mixture will come together quickly so watch it carefully. Keep that heat low!

2014-12-08 17.50.28

When it is pulling together in a shiny thick mixture add in the nuts and cranberries and stir through.

2014-12-08 17.51.09

Quickly spoon the fudge into the paper-lined tin. If the mixture isn’t spreading well wet your hand and then use your wet hand to carefully push the mixture to the edges of the tin and to smooth the top.

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Leave in fridge for a few hours to set. Can also be stored in the freezer. To serve, cut into small pieces.

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If you live in Australia or anywhere else tropical (or if your central healing is turned up!), keep this fudge in the fridge or freezer, as it will become quite soft in warm weather.

If you’d like to try this fudge in other flavours click here for more ideas:

Five-Minute Fudge Recipe

Enjoy!

2014-12-09 06.21.43

Five-Minute Fudge Recipe

Creamy chocolate fudge – no-one can stop at just one piece…

I have always been an old fashioned, hard-core, boil ’em up kind of fudge maker. This makes great fudge, but it’s fiddly and I have spent many hours testing my batches to get them from ‘soft ball stage’ to ‘hard ball stage’- where I can drop a spoonful of mixture on a cold saucer and be able to get it to form into a firm ball before madly getting it into the tins before it sets too hard to manoeuvre.

After much perseverance I became the ‘Fudge Queen’ – cleaning up in the local agricultural shows and being awarded many ribbons and prizes. (It sounds more glamorous than it is – one of my ‘prizes’ was a tea towel, another was a nifty peg bag full of plastic bags – Oh Hale Goddess of Domesticity… Meanwhile our neighbour’s prizewinning cow netted him a bottle of rum, and several cartons of beer!)

Prize winning cows trump prize winning fudge any day!

A few years ago a friend gave me a recipe she uses to make commercial quantities of fudge for a fudge house.  I couldn’t believe how simple it was, or how great it turned out. And it only takes five minutes.

I make this often for street stalls, gifts and bribes. It may be a cheater’s kind of fudge but it is every kind of delicious. It will be one of the things in my Easter Basket presents for loved ones this year.

Ingredients:

400g chocolate*, 60g butter, 1 x 395g tin of condensed milk, 1 teaspoon vanilla

Note: Use a good quality chocolate. Cheaper chocolate has less cocoa solids and more vegetable oil, which gives a much softer fudge. White chocolate and milk chocolate will also give a softer result. That’s still fine. Just keep it in the fridge or freezer.

Method:

Use baking paper to line a tin.  I use a 16cm square tin, which gives a thick slab of fudge, but you could also use a longer, shallower tray.

Paper lined tin beside my trusty recipe book

Melt butter in a large saucepan over low heat. Then break in your chocolate.

Try not too eat any of the chocolate pieces!

If you are going to prepare any variations now is the time to do it! I made a few batches, but this first one I made with milk chocolate and a cupful of jersey caramels which I chopped into smaller pieces.

Tip the condensed milk and vanilla into your saucepan and then allow it all to melt.  Stir with a strong wooden spoon. The mixture will come together quickly so watch it carefully. Dump in any additions and stir through.Then quickly spoon into the paper-lined tin and leave in fridge for a few hours to set.

Work quickly as it will begin to set quite fast

Variations:

Soak 3/4 cup of raisins or sultanas in 1 to 2 tablespoons of rum until the alcohol has been absorbed (this works best over a few hours or overnight).  Add to dark chocolate.

Add one cup of chopped walnuts and substitute coffee essence for vanilla. Use chocolate of choice.

One cup of chopped cream biscuits such as Oreos added to milk or dark chocolate.

One cup of chopped glace ginger – this is divine with dark chocolate.

OR use 200 g of plain chocolate, and 200g of a flavoured chocolate, such as Lindt Chilli, Orange or Mint.

This is so simple, even non-cooks can make it. *WARNING Highly addictive! ♥

If you live in Australia or anywhere else tropical (or if your central healing is turned up!), keep this fudge in the fridge or freezer, as it will become quite soft in warm weather.

Chocolate caramel fudge