Quick and easy to make, this rich, chocolatey fudge can be made as a festive treat or to use up leftover dried fruit from Christmas bakes.
You might like to make this Chocolate, Fruity Fudge as a treat to stuff into home-made crackers. It is useful to have a sweet that doesn’t need to be kept in the fridge, like truffles. It would also look lovely in a cellophane bag tied with ribbon or in a pretty box as a gift.
As Christmas is now over, maybe you have an excess of dried fruit in the house left over from making Christmas cakes and puddings. This is a simple way to use up this fruit and it will keep for quite a few weeks. You could add any mix of dried fruit or nuts that you like. Feel free to leave out or swap in other alcohol to your taste.
CHOCOLATE FRUITY FUDGE
adapted from ‘Easy Christmas cake chocolate fudge’ by Karen Burns-Booth
Makes 36 squares of fudge
- 300g dark chocolate
- 397g can condensed milk
- 50g unsalted butter
- 1-2 tbsp brandy
- 100g icing sugar
- 25g glace cherries
- 25g dried apricots
- 25g raisins
- 25g sultanas
- 25g mixed peel
- 25g dried cranberries
1. Line a 18x18cm tin with baking paper.
2. Melt the chocolate, condensed milk, butter and brandy together in a pan over a low heat until smooth and glossy.
3. Sieve in the icing sugar and mix until incorporated.
4. Chop the cherries and apricots so all the fruit is roughly the same size. Mix into the rest of the fudge mixture.
5. Pour the fudge into the prepared tin and smooth the top. Place in the fridge for at least an hour to set.
6. Cut into 36 squares. Keep wrapped or covered to avoid the outside going crunchy.