Chocolate Christmas Fudge
Recipe type: Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 40 pieces
Deeply chocolaty fudge packed with Christmas flavours.
  • sunflower oil, for greasing
  • 500g caster sugar
  • 170ml evaporated milk
  • 125ml whole milk
  • 75ml double cream
  • pinch sea salt
  • 1 tsp vanilla extract
  • 100g dark chocolate, chopped
  • 150g mixed dried fruit and nuts (I used golden sultanas, cranberries, pistachios, hazelnuts, pecans and dried figs), roughly chopped
  • 50g unsalted butter, diced
  • 2 tsp cocoa powder, sifted
  1. Grease an 18cm square loose bottomed tin with sunflower oil and line with baking parchment.
  2. In a large, heavy bottomed saucepan, combine the evaporated milk, milk, double cream and salt and place over a medium-low heat to dissolve the sugar. Once dissolved, bring to the boil then cook, stirring regularly, until the mixture reaches 112 degrees C/233 degrees F on a sugar thermometer.
  3. Once the mixture comes to temperature, remove from the heat and add the vanilla, chocolate, 85g mixed dried fruit and nuts, butter and cocoa. Stir gently to combine. Spoon the fudge into a bowl and leave to cool for 3 minutes, then beat with a rubber spatula until it thickens and starts to lose its shine, 1 - 2 minutes. Spoon the fudge into your prepared tin, level flat and press in the remaining fruit and nuts.
  4. Leave to cool completely at room temperature, until firm, then cut into cubes. Will keep in an airtight container for up to 2 weeks.
Adapted from 'Chocolate and Stem Ginger Fudge' in Annie Rigg's Sweet Things.
Recipe by thelittleloaf at