Brown Sugar Christmas Fudge with White Chocolate Ganache (Cranberries and Mixed Fruit)

Packed with Christmas flavours of cranberries, cinnamon, mixed spice and orange, this delicious Christmas fudge is finished with festive sprinkles, to make a pretty and edible homemade gift for loved ones.

Christmas Fudge:
14 oz heavy whipping cream (400 mL)
¼ pt milk (150 mL)
5 oz butter (150 g)
9 oz light muscovado sugar, soft brown sugar (250 g)
12 oz golden caster sugar (350 g)
1½ tsp. ground cinnamon
¾ tsp. mixed spice
2 oz dried mixed fruit, not clumped together (50 g)
2 oz dried cranberries, not clumped together (50 g)
½ tsp. pure orange extract

White Chocolate Ganache:
3 oz heavy whipped cream (75 mL)
3 oz white chocolate, chopped (75 g)

Decoration:
festive cake sprinkles

Lightly grease and line a 20 cm (8”) square shallow cake tin.

Place 400 mL (14 oz) double cream, 150 mL (¼  pt) milk, 150 g (5 oz) butter, 250 g, (9 oz) light muscovado sugar and 350 g (12 oz) golden caster into a large heavy based pan. Place over a low heat to heat gently stirring constantly until combined and all the sugar has dissolved.

Increase the heat and while still continuing to stir constantly bring to the boil then boil until the mixture reaches 116°C (241°F), soft ball stage.

Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110°C (230°F). This will only take a couple of minutes.

Next beat the mixture with the wooden spoon vigorously until no longer shiny.

Add 1½ tsp. ground cinnamon and ¾ tsp. mixed spice, beat well to combine. Then add 50 g (2 oz) dried mixed fruit, 50 g (2 oz) dried cranberries and ½ tsp. orange extract and mix well.

Pour the hot flavoured fudge into the prepared tin. Smooth the mixture into the corners. Set aside on a cooling rack.

Meanwhile make the white chocolate ganache. Pour 75 mL (3 oz) double cream into a small pan. Set it over a low heat until the cream begins to bubble gently around the edge of the pan. Remove from the heat and add 75 g (3 oz) chopped white chocolate. Stir well until the chocolate has completely melted into the cream to produce a shiny and smooth ganache. Set it aside for 5 or 10 minutes to cool.

Pour the ganache over the top of the fudge and spread to completely coat the top of the fudge. Set aside for 30 minutes to firm up a little. Decorate with festive sprinkles.

Once the ganache and fudge has cooled to room temperature place the tin into the fridge for 1-2 hours to allow the ganache and fudge to completely firm up before cutting into bite sized pieces.

Makes 50 pieces.

Cook’s Notes:

• Remember, this is incredibly hot. Do stir the syrup carefully so as to avoid splashing yourself.
• When heating the mixture and waiting for it to reach 241℉ (116℃) it will feel as though the temperature is stuck around 220℉ (104℃) for a long while, but have patience as eventually, it will move and soon reach the desired temperature.
• Storage: Store the fudge in an airtight container in the fridge for up to 3 weeks. Allow to come to room temperature before serving.