Christmas Spiced Fudge

A great Christmas present idea and easy to make. I have lightly spiced this fudge but you could add vanilla or lemon or orange zest instead.  This fudge will freeze.

Preparation

In the saucepan melt the butter over a low heat then add the spices and salt. Add in then the condensed milk, syrup and sugar.  Stir well and keep heat low.  Don’t be tempted to turn your heat up because the fudge will easily burn.

Stir continually then you will see the mixture will become smooth, turn a caramel colour and will steadily simmer and bubble gently. Stir slowly but regularly for 15 minutes – set your timer.  The mixture will thicken and start to leave the sides of the pan.  At this point remove from the heat and add the white chocolate chips and continue with the stirring until the chocolate has dissolved.

Pour into the prepared tin and allow to cool at room temperature. Score the surface of the cooled fudge into squares then transfer to the fridge for at least two hours.

Remove the fudge from the tin using the paper as an aid then cut into the exact squares using the score lines.

TIP To make the cutting cleaner and easier pop the fudge into the freezer for 10 minutes.

If you have a sugar thermometer the temperature needs to be 118 degrees c  If you don’t use a thermometer and your first fudge is too soft – scrape it off the paper and pop back into the pan, reheat slowly and simmer for a further five minutes.  You will get to understand the correct consistency when you’ve made it once or twice.

This fudge will keep in an airtight container in a cool place for 4 weeks or you can make in advance and freeze for up to three months.


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