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Thursday, December 1, 2016

Christmas Fudge

An extra half block (100g/4 oz) or so of chocolate to melt on top
A spoonful of liqueur (if you like) Creme De Fromboise (or any raspberry flavoured liqueur), kirsch, even a little of something orange flavoured would be nice too – like Cointreau.
Icing Sugar to decorate.
200g (7 oz) Dark Chocolate, Broken (I like the Nestle Plaistowe 70% Cooking Chocolate)
110g (4 1/2 oz) Unsalted Butter, Cubed
A good handful or so of fresh or frozen raspberries (best is thawed first)

You will also need: A small baking pan (or a tupperwear container) – I used a 15cm x 15 cm (6″x6″) one here, grease proof (baking) paper, a small saucepan, a wooden spoon, a mixing bowl,
Measure out ingredients. Line baking pan with grease-proof (baking) paper.
Bring about 1 1/2 cups of water (1″ depth of water or so) to boil in the saucepan and let it simmer at a low temperature.
Place the broken chocolate in a bowl over the saucepan. I like to prop the bowl up on a spoon (like pictured) so steam can escape easily from the side. (You could melt this is the microwave too of course).
Stir chocolate with a wooden spoon until it has melted.
Add the butter and keep stirring until that has melted too.
Take the bowl off the heat (use oven mits as bowl can get hot!) and stir in raspberries. It’s nice if some remain whole while some break apart so you get a mix of both. Add some liqueur at this stage too it you like.
Pour mixture into baking pan. Cover, and let it set for a few hours or overnight.
Once it’s set it’s ready! If you like though you can melt some extra chocolate to pour on top. Let it set again and cut with a sharp knife. 
Serve with a dust of icing sugar and good Christmas cheer. This fudge does melt in warmer temperatures so make sure to store in fridge.


  1. Thanks for the recipe. I love having fudge at Christmas!

  2. oh me too many different types of fudge as well
    thanks again for leaving a comment


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