Introduction

This festive Christmas fudge is a rich and creamy treat bursting with warming spices and zesty notes of orange. Loaded with mixed dried fruit and peel, it’s perfect for gifting or enjoying as a sweet holiday indulgence. The smooth texture comes from careful cooking and beating, making it a delightful seasonal classic.

The image shows caramel-colored square fudge pieces with visible dark raisins inside, arranged in two groups: three pieces on a white marbled square board and four pieces inside an open brown gift box lined with white parchment paper. The fudge has a smooth, slightly cracked surface, with the raisins embedded throughout. There is a red ribbon with white snowflake patterns loosely placed beside the gift box, which has two brown gift tags attached, each decorated with a white star. The background is a red surface, adding a bright contrast to the white marbled board and the caramel fudge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g golden caster sugar
400g double cream
50g butter
1 tbsp glucose syrup
1 tbsp vanilla bean paste
½ tsp mixed spice
100g mixed dried fruit and peel
1 orange, zested
Pinch of salt

Instructions

Step 1: Line a 20 x 20cm cake tin with baking parchment to prepare for the fudge.
Step 2: Combine the sugar, double cream, butter, and glucose syrup in a large pan. Warm gently over low heat, stirring occasionally until the sugar dissolves and the butter melts.
Step 3: Insert a sugar thermometer into the mixture, ensuring its end is fully submerged. If not, transfer to a smaller pan and bring the heat to medium-high.
Step 4: Boil the syrup, stirring occasionally to prevent burning, until the thermometer reads 116°C (soft ball stage), then remove from heat.
Step 5: Let the mixture stand undisturbed for 5 minutes until the temperature drops to 110°C. Stir in the vanilla bean paste, mixed spice, dried fruit and peel, orange zest, and a pinch of salt.
Step 6: Remove the thermometer and beat the mixture vigorously with a wooden spoon. Check the temperature every minute until it falls to about 60°C. The mixture will thicken and lose its shine.
Step 7: Continue beating without the thermometer for a few more minutes to develop the fudge’s creamy texture.
Step 8: Quickly pour the mixture into the prepared tin and smooth the surface with a spatula. Leave to cool overnight at room temperature—avoid refrigerating to prevent stickiness.
Step 9: Once set, cut into 36 bite-sized squares and enjoy or gift as festive treats.

Tips & Variations

Use a reliable sugar thermometer for precise temperature control to achieve the perfect fudge texture.
Swap mixed dried fruit for cranberries or cherries for a tangier twist.
Add chopped nuts like pecans or walnuts for extra crunch and flavor.
For a boozy version, stir in a tablespoon of brandy or rum at step 5 after removing from heat.
Allow the fudge to come to room temperature before cutting to prevent crumbling.

Storage

Store the fudge in an airtight container at room temperature. It will keep well for up to two months. Avoid refrigerating as this can cause the fudge to become sticky and lose its set texture. To freshen slightly hardened fudge, leave it at room temperature before serving.

How to Serve

The image shows several square pieces of caramel-colored fudge with dark raisins embedded in them. Four pieces are placed on a white marbled square surface, arranged loosely with one piece slightly on top of another. Below this surface, a brown box filled with white parchment paper holds three more pieces of the same fudge, neatly settled inside. Two brown tags with white star ornaments attached by strings rest partially inside the box, with a red ribbon decorated with white snowflake patterns flowing around them. The background is a smooth, bright red surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why shouldn’t I refrigerate the fudge?

Refrigeration introduces moisture that can make the fudge sticky and prevent it from setting properly. Keeping it at room temperature preserves its smooth, firm texture.

Can I use regular sugar instead of golden caster sugar?

Golden caster sugar adds a subtle caramel flavor and color. While you can use regular caster sugar, the final fudge may be less rich in flavor and a bit paler.