Festive Fudge for a delicious Christmas treat

Homemade Christmas fudge is always a welcome sight, whether as a little treat on the big day or as a gift to your loved one. This recipe can be made any time of year, but we believe it would taste extra special surrounded by family or sitting back in your favourite chair and relaxing after all the festive fun.

This recipe cuts into 36 pieces.

Include time for overnight cooling.

• 450g golden caster sugar
• 400g double cream
• 50g butter
• 1 tbsp glucose syrup
• 1 tbsp vanilla bean paste

1. Line a 20cm x 20cm cake tin with baking parchment. In a medium to large saucepan, pour in the 450g of sugar, 400g of cream, 50g of butter and 1 tbsp of glucose syrup and cook on a medium-high heat until the sugar has dissolved and the butter has melted, stirring now and again.
2. Once everything has dissolved, place a sugar thermometer into the pan, making sure the tip is completely covered by the syrup. Turn the heat up and bring the syrup to a steady boil. Keep the mixture bubbling whilst stirring occasionally to stop the sugar from burning the bottom. Wait until the mixture is at 116C.
3. Remove the pan from the heat and leave it to sit for 5 minutes or until the temperature lowers to 110C. Stir in 1 tbsp of vanilla bean paste and a generous pinch of salt.
4. Make sure to keep the thermometer in the pan and beat the mixture with a wooden spoon until the temperature drops to around 60C. Your fudge mixture should be nice and thick with a glossy shine.
5. Remove the thermometer and beat for a few more minutes. Before your fudge sets completely, pour the mixture into your cake tin and smooth over the surface. Leave it to cool at room temperature overnight. Do not place into the fridge as it won’t set properly and will be sticky. Once set, cut into bite-sized pieces and place in a box to give as a present (or to enjoy at your leisure).

The fudge will keep for up to 2 months when stored in a dry, sealed container.

That fudgy, melt-in-your-mouth consistency is made from the small sugar crystals that are created by beating the mixture as it cools. By beating the mixture before it’s cooled to 110C, your fudge will form larger crystals, which can cause a grainy texture and cracks.

If you're gifting the Christmas fudge to a loved one, here are a few ideas on how to present the fudge,

• Wrap the fudge in parchment paper with twine string knotted into a bow for that vintage-styled look,
• Place the fudge in a cellophane bag and finish with a red bow for that festive twist,
• Deliver the fudge in a gift box for a personal touch,
• Decorate a mason jar in festive colours and shapes for a festive storage solution,
• Simply place the fudge in a simple container or an old biscuit tin for that true homemade feel.

This fudge recipe is delicious and worth the time to make. With a smooth texture and sweet taste, it will be a tasty treat enjoyed by the whole family.

Want more recipes? Head over to our Feel Good Hub. Enjoy these related articles below,

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