This delicious fudge recipe is a new favourite of mine, the fudge is unbelievably creamy and sinfully sweet but not teeth achingly so, the texture is wonderfully soft and smooth and not at all grainy or sugary.
Each chunky square is an absolute treat.
I decided to add chopped glacé cherries to the top of my fudge, mainly because Christmas is the only time of year the glacé cherry is embraced by all and I like to make the most of it but also because I think the shiny red cherries look suitably festive.
Feel free to mix it up though, stir in some chocolate chips instead or add some chopped nuts, you can sprinkle crushed candy canes or Oreos across the top, or even add some flavouring extract to the mixture during the post cooking, beating stage.
What ever you decide to do everyone will absolutely love this fudge.
Cherry Studded Christmas Fudge
Makes 20-25 chunky squares
50g light brown sugar
150g caster sugar
100g condensed milk
50g unsalted butter
2 tbsp golden syrup (or corn syrup)
150ml double cream
150g cherries, halved and/or quartered
Combine all of the ingredients in a large heavy based pan. Place the pan over a medium heat and cook, stirring occasionally until the mixture reaches 118C on a sugar thermometer.
Remove the pan from the heat and transfer the fudge mixture into a large mixing bowl. Beat the mixture with an electric mixer for 5-10 minutes until very thick.
Tip the fudge into a greased and lined baking tin or dish (I used a dish measuring approx.18cm by 10cm) and smooth into an even layer using a rubber spatula.
Push the chopped cherries into the top of the slab of fudge in a single, even layer.
Allow the fudge to cool before refrigerating for around 3 hours until fully set.
Chop the fudge into squares using a sharp knife and pile high to serve.