Recently, it seems as though I’ve been on a bit of a fudge fest in the Only Crumbs Remain kitchen. Our Raspberry and White Chocolate Fudge was loved by friends and family so much that they asked us to make more. More! Unlike poor Oliver, who was shouted down by Mr Bumble with a bellowing “More!!!”, we obliged and donned our apron to stir another batch of hot molten sugar.
Now, if you’re anything like me, your mind will wander whilst constantly stirring the contents of a pan! Perhaps the act of stirring, stirring and stirring some more is partially hypnotic, who knows, but a recent batch of homemade fudge had me dreaming up different flavour combinations which could be introduced into this sweet confectionery. Amongst those flavours was this Christmas fudge, though you’ll have to show a little patience for the other ideas! So as not to miss out on the amazing flavour combinations to come, why not subscribe to Only Crumbs Remain by entering your e-mail address in the box on the right hand side!😊
function printDiv(e){var divToPrint=document.getElementById(e);newWin = window.open(“”, “printwin”); newWin.document.write(divToPrint.innerHTML); newWin.print(); newWin.close(); }Our most recent homemade fudge recipe sings out ‘Christmas‘ loud and clear. This seasonal festive fudge is not only spiced with warming cinnamon and mixed spice, studded with cranberries and other mixed fruits, and contains a hint of orange extract, but the fudge pieces are topped with pretty holly sprinkles!
Now even though those holly sprinkles bring nothing in terms of flavour, having been made merly of sugar and colours, they really finish off this delicious fudge a treat. Those small red berry sprinkles, nestled amongst a couple of ‘prickly’ holly shaped leaves say ‘Christmas‘ in much the same way as an image of Santa with Rudolph does.
The fudge is topped with a thin layer of white chocolate ganache, which brings a slight colour contrast to the top of the fudge and extra flavour (not that this fudge needs it!) but also allows the sprinkles to sit securely to the fudge. The use of the chocolate ganache does mean that this treat must be stored in an air tight container in the fridge where it will remain good with the fudge for up to 3 weeks, assuming it lasts that long!
These homemade fudge pieces would be wonderful packaged up as a thank you to your children’s teachers, or to friends and family. That gift of homemade confectionery could be made even more special if boxed with a selection of flavours, such as our Raspberry and White Chocolate Fudge, traditional Vanilla Fudge or even a Chocolate Orange fudge made in the microwave! (If interested, click on the relevant image to be taken to the recipe).
There’s no denying that homemade fudge does require a little effort, though it’s nothing too taxing. Around half an hour of constant stirring produces a batch of fudge which can be easily sliced into about 50 generous pieces (when using the brownie tin, I usually cut it into 7×7 pieces), providing enough for at least 4 generous portions with a few sweet treats for yourself too! In fact, by making your own homemade fudge gifts you’ll save a small fortune. During a recent visit to a local supermarket I spotted a box of just 8 fudge pieces for £5, yet for a similar amount you could purchase the cream, butter, sugar and flavourings to lovingly make your own batch of fudge which can be divided into bundles and shared with loved ones!
So, let’s get to it and make some Christmas Fudge!

and orange, this delicious sweet treat is finished with holly
sprinkles to make a pretty and edible homemade gift for loved ones.
Prep time: 5 mins Cook time: 40 mins Yield: approx 50 pieces
Specific Equipment
Large heavy based pan which holds a volume of at least 3L
Digital Sugar Thermometer
20cm x 20cm Brownie Tin, or similar.
For the Fudge
- 400ml Double Cream
- 135ml Milk
- 135g Unsalted Butter
- 250g Light Brown Soft Sugar
- 350g White Sugar
- Pinch of Salt
- 1.5 tsp Ground Cinnamon
- 3/4 tsp Ground Mixed Spice
- 40g Mixed Fruit (ensure the fruits aren’t clumped together)
- 40g Dried Cranberries (ensure the fruits aren’t clumped together)
- 1/2 – 1 capful Orange Extract
For the White Chocolate Ganache (optional)
- 70ml Double cream
- 70g White Chocolate
To decorate
- Holly Sprinkles
Notes
a) Remember, this is incredibly hot! Do stir the syrup carefully so as to avoid splashing yourself. b) Keep children, animals and other vulnerable people out of the way when making fudge. c) When heating the mixture and waiting for it to reach 116℃ / 241℉ it will feel as though the temperature is stuck around 104℃ / 220℉ for a long while, but have patience as eventually it will move and soon reach the desired temperature. d) Store the fudge in an airtight container in a fridge for up to 3 weeks.
Anonymous
Omg the best fudge ever. Bought two bags and they went down a treat. Thank you
Angela - Only Crumbs Remain
Aw thankyou Dawn, I'm so happy to hear you enjoyed it 🙂
Angela x
Kirsty Hijacked By Twins
I've tried making fudge once and it was a disaster. But this recipe makes me want to try again! Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain
Don't let that first attempt put you off Kirsty, just make sure you have a decent sugar thermometer and you should end up with some great fudge 🙂 No thankyou for hosting such a great linky,
Angela x
Jenny-Apply to Face blog
It looks amazing Angela.So Xmasy too.I love all the flavour combos.Beautiful x
Angela - Only Crumbs Remain
Aw thank you Jenny, those holly pieces really do smack of Christmas don't they 🙂
Angela x
Vicki Montague
I love fudge but it's a bit too high sugar for me these days. Still I will be making some for gifts and I love your idea of decorations on top. They look so pretty!
Angela - Only Crumbs Remain
I have to agree, it's hardly diet food or good for us Vicki, but as you say it does make for a lovely edible gift especially as there are so many different ways it can be flavoured. Thank you, I was really pleased with how effective the holly pieces were.
Angela x
Jenny
ooooh i love how festive and pretty your fudge looks and sounds Angela. i would happily receive some for christmas 🙂 x
Angela - Only Crumbs Remain
Haha, I'll send you some over Jenny 😉
Thanks for your lovely comment,
Angela x
Mandy
Another gorgeous fudge recipe Angela – love the sound of this!
Angela - Only Crumbs Remain
Thanks Mandy,
Angela x
Eb Gargano
Oooh, what a lovely Christmassy sounding fudge!! It's amazing how creative you get at Christmas time, isn't it? Last year I went into sprout overdrive, and this year it is cranberries…I have made cranberry everything, so it seems…but I just can't get enough of them, they are so nice…one thing I haven't made (yet!) though is cranberry fudge…sounds like a good idea, though!! Eb x
Angela - Only Crumbs Remain
Hahaha, yeah I remember the sprout posts Eb 🙂 and I've also noticed your love of cranberries this year 🙂 I think your cranberry overdrive may have got into my head a little and prompted the inclusion of cranberries in this fudge and a savoury plait I have lined up! Cranberries really are delicious, i just love how they can be used in sweet and savoury recipes. The cranberries really were lovely in this fudge with the spices, definitely one to try 🙂
Thanks for your lovely comments Eb,
Angela x