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Mincemeat Clotted Cream Fudge | Patisserie Makes Perfect
Patisserie Makes Perfect

#ConfectionCollection: Mincemeat Clotted Cream Fudge

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course: Confectionery
Ingredients Method

Ingredients
  

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

Method
 

  1. Grease and line the base of a 20cm tin with baking parchment.
  2. Place the sugar, golden syrup, clotted cream, vanilla extract and liquid glucose in a large saucepan.
  3. Heat gently, stirring until the sugar dissolves. Bring it to a boil, cover the fudge with a lid and boil for 3 minutes.
  4. Uncover the fudge and continue to boil until the temperature reaches 116 °C / 240 °F.
  5. 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.
  6. 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.
  7. 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.