Thursday, 13 December 2012

Sluttishly Sweet: Mince Pie Fudge

Ho ho HO MY GOD SO DELICIOUS

This little wonder came about after a friend announced on Twitter that she had bought some from Peyton & Byrne, and a bunch of us then proceeded to badger our culinarily-gifted friend Helen to try and make some for our Christmas karaoke party.

Helen's was amazing, and used a recipe by a fantastic Irish cook called Darina Allen - you can find Helen's original version here. For Domestic Sluttery, I used my mum's classic fudge recipe, which involves hardly any ingredients at all, and some mince pies that had been tipsily purchased from Charing Cross M&S while wheeling home post-sing song.

The result is a Christmassy, utterly delicious sugar explosion of spice with a perfect crumbly texture. My office has so far deemed it "sensational", "oh my God, OH MY GOD" and "I'm not going anywhere near that, or I'll be the size of a house by Christmas." Sugar and spice and all things nice indeed.

Mince pie fudge (makes about 30 squares)

You will need:
  • Butter for greasing
  • 225g salted butter
  • 453g caster sugar
  • One small tin condensed milk (c. 397g)
  • Six mince pies
Make it!

Grease a large tin or roasting tray with butter, and set it to one side. Bash your mince pies into pieces.

Melt your butter and add the sugar. Stir well, then add your condensed milk. I have an electric hob so I set it to six (out of nine), so whatever works for you.

Stir your mixture for 10 minutes, when it should have just started to bubble, then continue to stir for another 10 minutes while it boils and turns a golden-brown. Keep stirring - if you feel anything catch, scrape up the bits from the bottom and stir them in. If you have forgotten to bash up your mince pies due to, oh I don't know, watching Masterchef on iPlayer, bash them up now, but don't stop stirring your fudge, or a disaster beyond your imagination will occur. Oh, and if you cook it for too long, then it turns into toffee. That happened to me last time.

Remove the fudge from the heat and add your mince pie pieces. Stir them in so they are well-covered in fudge and bash up any overly-large bits with a spoon. Pour into your greased tray and press the surface down with another spoon so it's even.

Leave to cool and then cut into pieces (this recipe makes loads, and as it's so incredibly sweet you can get away with cutting it into tiny little bits which means it will last FOREVER).

Then, as Helen says, "Sit back and accept adulation.”

21 comments:

  1. Do you reckon you could just add mince instead of pie and make this gluten free??

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    Replies
    1. Almost certainly. We've also got a GF shortcrust recipe if you fancy: http://www.domesticsluttery.com/2012/05/baking-for-beginners-gluten-free_09.html

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  2. This looks so tasty I might also add rum.

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  3. Fill your boots! I am not keen on booze in sweet stuff usually, but the joy with this is you could pretty much add anything.

    And yes Karen, mincemeat away! The spices are surprisingly brilliant with fudge, very Christmassy.

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  4. Mmmmm thank you - better just test that rum first

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  5. Replies
    1. No YOU'RE the genius for coming up with the mulled wine cake that is going to knock my friends sideways this weekend! Helen is the mince pie fudge genius, but it was bloody lovely to make and I'm glad I've got a ton more in the fridge xx

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  6. O.O

    Holy crapadoodle that sounds amazing. *eyes the box of mince pies sitting in the cupboard...*

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  7. Replies
    1. Do it! It is the best thing to do with mince pies, especially leftovers. Just don't overcook it - much better to do a minute or two less or it'll turn into toffee (That said, I had a batch go toffee on me in the summer. I put it in brownies and basked in the glory of said brownies).

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  8. Hi- just wanted to say thanks for this! My friend shared it on Facebook and I needed a food gift for a friend so thought I'd give it a go. It was amazing!! So simple and really very beautiful tasting. So, THANK YOU!!!

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  9. This is definitely as good as it sounds, and really easy to make - even for a fudge first timer!

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  10. Agreed! I'm a fudge first timer and it was great. Just did another batch but used chocolate chips and chopped walnuts and Brazil's- using the base of this recipe- and it is gorgeous! Thanks! Have bookmarked this site for future use :)

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    Replies
    1. Ooh that sounds tasty. Thanks for stopping by, Bemused!

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    2. I'm so pleased you've all tried it and it's gone well! Hurray! Yay Frances!

      @Bemused26 Your version sounds DELICIOUS! What a brilliant idea. My mum will be thrilled (but not at all surprised) that her base recipe has found such a good home.

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  11. Just made this (yes, at 7.30am), now waiting for it to cool. Excited!

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  12. Oh no - just realised I missed out the second 10 minutes of heating :( No wonder it doesn't seem to want to set.

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  13. Am about to start making this and contemplating adding a generous glug of cherry brandy ^_^ Merry christmas everyone!

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  14. How long would the fudge last for? Would be making as a gift and wanted to write a little 'best before' date on the label...

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    Replies
    1. Usually fudge is pretty good for a few weeks. Maybe say two weeks in a cool, dry place just to be on the safe side.

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  15. How long would this keep for? I'm hoping to make this as a goft and would like to add a little 'best before' label.

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