Recipe of the month - Christmas fudge
With Christmas being a time to celebrate with family and friends, we thought you would enjoy this recipe - it's the perfect little gift too (if you can manage not to eat it all straight away as we did here at Ovenclean!) :)
40g glace cherries, finely chopped
35g mixed candied peel, finely chopped
455g demerara sugar
1 x 397g can condensed milk
Place raisins, glace cherries and candied peel in a bowl and stir in the brandy. Cover and set aside to soak for 2-3 hours.
Line an 8x8 inch (or similar size) metal tray with greaseproof paper.
Measure out the rest of the ingredients and place in a large saucepan. Heat on a low heat, stiring constantly until the butter has melted and the demarara sugar has dissolved completely.
Gently increase the heat, continuing to stir the mixture constantly so that it doesn't stick to the bottom of the pan.
Bring the mixture to the boil and continue to stir until it reaches 116 degrees C, then transfer to a free standing mixer fitted with a whisk attachment. Add the brandy-soaked raisan mixture to the bowl and whisk on a high setting for about 10 minutes. The mixture will thicken and turn lighter in colour as it cools and the air is incorporated.
Once thickened, pour the mixture into the pre-lined baking tray and leave to cool and set at room temperature for 8 hours covered with a tea towel.
Once set, cut the fudge into bitesize pieces and store in an airtight container.