‘Mince pie’ fudge
Makes: 36 pieces
Prep time: 40 minsTotal time: 
Recipe photograph by Kris Kirkham
‘Mince pie’ fudge
Brandy-soaked mixed fruit adds a twist of Christmas to this creamy fudge
Makes: 36 pieces
Prep time: 40 minsTotal time: 
See more recipes
Nutritional information (Per piece)
Calories
53Kcal
Fat
4gr
Saturates
2gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
0gr
Salt
0.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 150g mixed dried fruit
- 3 tbsp brandy
- 1 x 410g tin evaporated milk
- 500g demerara sugar
- 150g salted butter
- 1 tsp ground nutmeg
Step by step
Get ahead
Fudge keeps for up to 2 weeks in an airtight container at room temperature, up to 4 weeks in the fridge, or can be frozen.
- Put the dried fruit and brandy in a bowl and set aside to steep while you make the fudge mixture.
- Grease and line a 20cm square tin. Put all of the remaining ingredients into a large saucepan and heat over a gentle heat until the butter has melted and the sugar dissolved. Bring to the boil and then simmer for 10-15 minutes, stirring continuously, until it reaches a temperature of 115°C on a sugar thermometer.
- Remove from the heat and add the brandy-soaked fruit. Stir to combine and then beat the mixture for around 10 minutes until it becomes thick and loses its shine. Just before it is about to set completely, transfer to the tin and smooth out with a palette knife. Leave to cool and set completely (at room temperature). Cut into small squares.
