METHOD

FOR THE DRIED FRUIT AND NUTS

1. Cut up the dried fruits and nuts into small pieces. 

TIP – In this recipe, I have used equal parts (40g) of blanched almonds, glacé cherries and sultanas, which is roughly what I use in Christmas cake. Feel free to replace the almonds with whatever nuts you have at hand as well as mixed peel or currants if you prefer. 

3. Place in a bowl, add in the orange zest and soak with cognac or whiskey preferably overnight but at least 1-2 hours. 
4. Prior to using the dried fruit and nut mixture drain out the alcohol. 

FOR THE CHRISTMAS CAKE FUDGE

1. Grease a 19 by 26 cm tin or dish and line with baking parchment.
2. Place the butter in a large non-stick saucepan and melt over low heat before adding the sugar. When the sugar is fully dissolved, add the whole milk and finally the condensed milk.
3. Bring the mixture to the boil, stirring continuously to prevent it from sticking, for about 10 to 15 minutes. 

TIP – If you have a thermometer, the mixture should reach 113˚C to 115˚C. If you don’t, another way you can test if your fudge is ready is by dropping a little mixture on a small plate and place it in the freezer for 15 minutes. If your mixture is too soft cook the fudge for longer, if it has reached the desired fudgey consistency and doesn’t stick to your fingers it’s ready!

4. Remove the fudge from the heat and leave to cool for 5 minutes. Next, add in the mixed spice and the dried fruit and nut mixture. 
5. Beat the fudge with a wooden spoon for 5 to 7 minutes until it becomes very thick and loses its shine. If you prefer your fudge to be crumbly beat it for up to 10 minutes. 
6. Place your fudge into your prepared tin and press it down using the back of a spoon to flatten it. Leave to set and cool fully before cutting it into squares. 
7. Stored in an airtight container, your Christmas Cake Fudge will keep for up to two weeks.