OK the only thing Christmassy about it is that it’s being made near Christmas time.
This year we’ve forgone the Mini Meat Pies, although I heartily recommend them, see here. But we have had a quick play in the kitchen and some Christmas Fudge is on the menu…
Cut to the chase man! Here’s the recipe:
- 250g soft butter
- One tin (397g) condensed milk! Yum – no licking!
- 175ml milk
- 2 tablespoons syrup
- glacé cherries (chopped in half)
- 800g sugar
- 2-4 vanilla pods. (My sister gave me mine for my bday in Nov.) Ta sis.
Line a 30cm tin with foil and lightly grease. (Prepare a glass of ice cold water)
Stick all of the above except the vanilla into a solid saucepan and bring to the boil.
Now, it’s vitally important that you keep an eye on it and stir it constantly. If the bottom get’s to hot it will stick and burn!
Boil the mixture for 15-20 minutes, stirring all the time until it’s gone a light golden colour.
You can test it by dropping some into the ice cold water and it should turn solid but remain soft in the middle.
You’ll know when it turns – keep an eye on it cos it’ll happen all at once.
Depending on the pan’s size and how aggressively you boil it – it could take 10mins or could take 20mins. #patience
It will be very hot so no kids, dogs or mobile phones around to distract you!
When it’s ‘turned’, carefully take the pan off the heat and stir in the vanilla.
Using an electric whisk, whisk for a few minutes, the fudge will thicken – don’t over do it*.
Mix in the halved cherries, and pour or push (*depending on the consistency) the mixture into the tin.
Cool it in the fridge for a few hours then cut into squares using a sharp knife.
Cool further in the fridge.
Enjoy! Mheeeery Chrimble!