#ConfectionCollection: Mincemeat Clotted Cream Fudge

Mincemeat Clotted Cream Fudge | Patisserie Makes Perfect

Growing up I never saw the point of fudge, it was too sweet the texture was really grainy and I never liked the flavour combinations. My sister was a huge fan of rum and raisin fudge, but I always despised dried fruit, so I stayed well away from her stash.

Then in my late 20s I discovered a lovely pub called The Crooked Billet,  they did a wonderful Sunday lunch, which in my opinion included the best eton mess ever. I haven’t been back to the pub in a very long time, but one thing that always stuck with me was the homemade vanilla fudge they served with the coffee.

The coffee would come steaming hot, dark and bitter and the fudge was fridge cold, the contrast in temperatures was delicious when you had the two together. This fudge was so smooth, not at all grainy and the cold temperature really took the edge off the sweetness.

This mincemeat clotted cream fudge reminds me exactly of the fudge I ate after a boozy Sunday lunch that I remember so fondly.

Mincemeat Clotted Cream Fudge | Patisserie Makes PerfectWhen you make fudge it’s a real workout, you need to beat it for quite a while and really work it so that it doesn’t just set as caramel. I know this because when I made this mincemeat clotted cream fudge, it turned out more like caramel, I thought I had beaten it enough, but it didn’t set properly.

You’ll be pleased to know you don’t need to make this fudge again if it doesn’t work out. I just re-heated it to 116C and then beat the mixture all over again and this time it actually worked.

So if your mincemeat clotted cream fudge doesn’t look like fudge, don’t throw it away, just heat it again and give it another really good mix. Use a wooden spoon as I found a silicone spoon was a bit too flexible. If you leave the fudge to cool for a minute or two, then start beating, you will need to stir for at least 10 minutes until the mix looks dull and a bit grainy, it will also thicken substantially as well.

Mincemeat Clotted Cream Fudge | Patisserie Makes PerfectMincemeat Clotted Cream Fudge | Patisserie Makes Perfect

This fudge makes a great gift, it keeps for up to a couple of weeks after you’ve made it and I just love it in these jars, all labelled up and decorated with berries or holly. It makes a great thank you, or just something little to give to your neighbours or perhaps the teacher at school. Do people still do that? I don’t have children, but I remember taking things in for the teacher and our class getting small presents from the teacher.

If you want to make your own mincemeat for this fudge, you can use the recipe I have here. Alternatively you can just use a good shop bought mincemeat, if you can find anything that is rum based that will work really well in this fudge. If you use shop bought mincemeat, you may need to add the mincemeat when the fudge is on the heat, just to cook it out, in case it has suet in it or needs cooking.

Mincemeat Clotted Cream Fudge | Patisserie Makes PerfectMincemeat Clotted Cream Fudge | Patisserie Makes Perfect

Mincemeat Clotted Cream Fudge | Patisserie Makes Perfect

#ConfectionCollection: Mincemeat Clotted Cream Fudge

Patisserie Makes Perfect
To make fudge, you really need a strong arm, as it is simply a caramel that you beat really hard until the sugar cools and crystallises. This turns the caramel to fudge. You can use a shop bought mincemeat to make this recipe, but you may need to cook the mincemeat off in the hot mixture before you beat it. If you want to make your own mincemeat you can use the recipe I used here.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Confectionery


  • 275 g Caster Sugar
  • 100 g Golden Syrup
  • 227 g Clotted Cream
  • ½ Tsp Vanilla Extract
  • 1 Tsp Liquid Glucose
  • 200 g Mincemeat


  • Grease and line the base of a 20cm tin with baking parchment.
  • Place the sugar, golden syrup, clotted cream, vanilla extract and liquid glucose in a large saucepan.
  • Heat gently, stirring until the sugar dissolves. Bring it to a boil, cover the fudge with a lid and boil for 3 minutes.
  • Uncover the fudge and continue to boil until the temperature reaches 116 °C / 240 °F.
  • Remove from the heat and leave the fudge to one side until the bubbling subsides. When it has stopped bubbling, add the mincemeat and beat the mixture until it becomes thick.
  • This can take over 10 minutes, so prepare to have a tired arm! When the fudge has been beaten enough, it will be matte, very thick and a little bit grainy.
  • Pour the fudge into the tin and leave for 30 minutes. Mark it into squares with a knife and leave until set. Cut into pieces and store in an airtight container. The fudge will keep well for up to 2 weeks.

Mincemeat Clotted Cream Fudge | Patisserie Makes PerfectMincemeat Clotted Cream Fudge | Patisserie Makes Perfect

Do you have any edible gifts that you like to make for people?

Thanks for reading.


30 Responses

  1. Serena

    I am really looking forward to making this for my family’s Christmas presents! Just wondered if you thought the fudge would freeze well? Thanks!

    • patisseriemakesperfect

      Hi – because of the high sugar content these keep really well, so they should be OK in the fridge for over a week. Jut make sure they are cold and in an airtight container.

      Fridges are quite moist and sugar hates moisture, so do make sure it’s really airtight.

  2. Jodie Dodd

    I love fudge, used to make it all the time, and your fudge looks wonderful! I still can’t wrap my head around minced meat. Growing up I always thought it was actual meat, like chicken or steak. 😀 And yes, children do still give their teachers gifts. At least mine did when they were younger. And Mason jars are huge here in the States! We use them for everything from canning foods to serving drinks or making crafts. They’re quite versatile. 🙂

    • Stacey Ashford

      This is my second year at trying this fudge, both times its turned out like caramel. Will not be trying again 😕

      • patisseriemakesperfect

        I’m sorry this hasn’t worked – fudge is pretty much a caramel, the only thing that turns it into fudge is stirring it as it cools until it becomes grainy. Then it will set like fudge – if you don’t stir it for long enough, it will stay as caramel.

        Thanks for your comments.

  3. Anne

    Omggg this is so genius! I love mincemeat and clotted cream but IN FUDGE?! 20000 times better!

  4. thebakingskillet

    This is a gorgeous gift! Love the addition of mincemeat. I usually whip up chocolate truffles, but definitely pinning this for gift ideas 🙂

  5. Louise Lavender

    Tastes lovely, but unfortunately mine was a soft, smooth toffee, not fudge. Used a thermometer and boiled to 116. Oh and also it slightly split. Any ideas before I go for a second attempt?

    • patisseriemakesperfect

      Hi Louise, thanks for giving the recipe a try. I had the same problem as you that the fudge was more like a caramel when I first made it, and it was because I didn’t beat it enough.

      You have to really beat it until the fudge becomes thick and slightly dull, it can take up to 15 minutes of constant beating, you need to leave the fudge to cool and stop bubbling for a minute or two before you beat it.

      I had the same problem and reheated the fudge to 116C, then beat it again and it set, so if you still have the fudge, you can reheat it and beat it again and this time it should work.

      I hope that helps.

      • Louise Lavender

        Thanks, will give it a go with a new batch, none left of previous, and let you know how I get on.

  6. J at BlessHerHeartYall.com

    I’ve never had mincemeat clotted cream fudge but by the looks of these pictures… I definitely need to try it. Sounds and looks like a wonderful treat!

  7. Laura | Wandercooks

    These would be perfect as gifts, they look so fancy in the glass jars. I love fudge but have never attempted to make it at home, now you’ve given me the burst of inspiration to give it a go! Thanks so much for sharing. 🙂

  8. debi

    This is such a creative and fun recipe. I never would have thought to put mincemeat in fudge. What a fun new recipe to try!

  9. Stephanie@ApplesforCJ

    This reminds me of mincemeat pies my mom used to always make for Christmas.. Definitely into giving edible gifts. I’m with you on the dried fruit though..Never been a fan of it.

    • patisseriemakesperfect

      Stephanie there is something really special about something people have made for you isn’t there? Mince pies are so amazing, you’re lucky to have them made for you.

  10. maxilynnryan

    I’m right with you on the grainy fudge thing. I tend to stay away from it because that texture bothers me every time. As you were talking about the eating the vanilla fudge with the coffee though, it made me practically start drooling. I think I’m going to have to try this…

  11. Hannah Hossack-Lodge (Domestic Gothess)

    I love the idea of adding mincemeat to fudge, perfectly Christmassy! I love making fudge, it’s hard work but so satisfying, it’s good to know that if it doesn’t quite work that you can just re-melt it and try again.

  12. Ruby_&_Cake

    Ive never been a huge fan of fudge but it seems so christmassy that I want to get on board. Mincemeat fudge sounds so festive. Beautiful post!

    • patisseriemakesperfect

      You know, I’m the same about homemade marshmallow – the texture just doesn’t seem right. This fudge is really good, so maybe give it a try, you could always make half the batch or give it away if you’re not too sure 🙂

      Thanks for commenting.

  13. Steve Chesterfield

    I hate smooth fudge… I am a fan of granular, buttery stuff that dissolves rather than melts on the tongue……………big crystals for me please!

    • patisseriemakesperfect

      Ah Steve well then you will have to beat this fudge for a bit longer, or leave out the liquid glucose and it will be as grainy as you like 🙂

      That’s the great thing about making these yourself, you can make them just how you like them.

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