It’s the final Christmas countdown!
1. You keep wondering where December went
2. The thought of last-minute shopping with thousands of other panic-stricken shoppers makes you want to emigrate to a country where they don’t have Christmas
3. You want people to think that you’re awesome…
…then this fudge is for you. Well, technically for you to make and for others to enjoy, sorry.
Cook up a batch (sounds very Breaking Bad, hehe), go OTT with the wrapping (I’m thinking sparkly boxes, glossy tissue paper and outlandish bows. Maybe even some stickers) and wait for the coos of “homemade presents are just so thoughtful, thank you SO much”.
It works, trust me.
p.s. sorry I’ve been away a while – lots of recipes pending to make up for it…
Boozy* mincemeat fudge Makes a 20cm x 20cm slab (about 64 pieces)
– 150ml milk
– 115g unsalted butter
– 450g demerara sugar
– 3 tablespoons rum or brandy
– 150g good quality mincemeat**
– zest 1 unwaxed orange
– edible gold glitter, to decorate (optional)
* If you’re making for a U audience or if you’re just weird, feel free to skip the booze. If not, rum and brandy both work a treat.
** If you’re veggie or gluten-free, be sure to check the mincemeat ingredients for animal suet and wheat-derived products.
Line a 20cm x 20cm square dish with greaseproof paper.
In a large saucepan on a medium heat, heat the condensed milk, milk, butter and sugar, stirring regularly, until the sugar has melted.
Turn up the heat, add the rum or brandy and bring to the boil. Simmer for 10-15 minutes, stirring continuously, until a small amount of mixture dropped into a glass of cold water forms a tiny ball of mixture that holds its form but is still squidgy (the ‘soft ball stage’ in geek speak). Tip: You must keep stirring otherwise the fudge will stick to the bottom of your pan and you will have burnt bitter fudge!
Transfer the mixture to a bowl and beat for about 10 minutes, until the caramel-y glossiness has gone and you have a thick, soft fudg-y (funny that) consistency. About half way through, add the mincemeat and orange zest. Tip: You can do all this by hand but I use the beater attachment of my food mixer on a medium-high speed for 10 minutes – much easier!
Scoop into your lined dish, squidge into the corners and pat down to even the surface, and leave to cool at room temperature until firm.
Sprinkle with edible gold glitter (if using) and cut into squares. Will keep in a sealed container at room temperature for several weeks.
Source: Recipe and photos by pip & little blue.