Go Back
+ servings
pile of Christmas fudge decorated with Christmas sprinkles
Print Recipe
5 from 3 votes

Christmas Fudge

Packed with Christmas flavours of cranberries, cinnamon, mixed spice and orange, this delicious sweet treat is finished with holly sprinkles to make a pretty and edible homemade gift for loved ones.
Prep Time5 mins
Cook Time40 mins
Course: candy, Dessert
Cuisine: International
Keyword: Christmas, foodie gift
Servings: 50
Author: Angela Entwistle


  • large heavy based pan which holds a volume of at least 3l (5pts)
  • sugar thermometer
  • 20cm (8in) square cake tin
  • baking parchment


For the fudge

  • 400 ml (14floz) double cream (heavy cream)
  • 150 ml (¼ pt) milk
  • 150 g (5oz) butter
  • 250 g (9oz) light muscovado sugar (soft brown sugar)
  • 350 g (12oz) golden caster sugar
  • teaspoon ground cinnamon
  • ¾ teaspoon mixed spice
  • 50 g (2oz) dried mixed fruit (ensure the fruits aren’t clumped together)
  • 50 g (2oz) dried cranberries (ensure the fruits aren’t clumped together)
  • ½ teaspoon orange extract

For the White chocolate ganache (optional)

  • 75 ml (3floz) double cream (heavy cream)
  • 75 g (3oz) white chocolate, chopped

To decorate

  • festive cake sprinkles


  • Lightly grease and line a 20cm (8in) square shallow cake tin.
  • Place 400ml (14floz) double cream, 150ml (¼ pt) milk, 150g (5oz) butter, 250g, (9oz) light muscovado sugar and 350g (12oz) 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℃ / 241℉ (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℃ / 230℉. This will only take a couple of minutes.
  • Next beat the mixture with the wooden spoon vigorously until no longer shiny.
  • Add 1½ teaspoon ground cinnamon and ¾ teaspoon mixed spice, beat well to combine. Then add 50g (2oz) dried mixed fruit, 50g (2oz) dried cranberries and ½ teaspoon 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 75ml (3floz) 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 75g (3oz) 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.
  • Enjoy!


  • 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 116℃ / 241℉ it will feel as though the temperature is stuck around 104℃ / 220℉ for a long while, but have patience as eventually, it will move and soon reach the desired temperature.
In the fudge in an airtight container in a fridge for up to 3 weeks. Allow to come to room temperature to serve.