This Christmas Fudge is delicious on its own or deliciously cute with a Strawberry Santa Hat on top…
Ingredients (makes 24)
- 100g red glace cherries, finely chopped
- 400g sweetened condensed milk
- 1 cup (250g) brown sugar
- 2 tablespoons glucose syrup
- 125g butter, chopped
- 180g dark chocolate, roughly chopped
- 1/3 cup (30g) shredded coconut
- 380g white chocolate, roughly chopped
- 1/3 cup (125ml) cream
- 18 strawberries, stems removed
Line a 20cm by 30cm slice pan with baking paper.
Place condensed milk, sugar, syrup and butter in a saucepan over a low heat. Cook, stirring, without boiling for 10 minutes until the sugar has dissolved and the mixture is glossy.
Increase heat to medium-low and bring to a simmer, stirring. Cook, stirring constantly, for 6 minutes or until the mixture thickens and comes away from the sides of the saucepan. Remove from heat and stir in dark chocolate, cherries and coconut until combined and the chocolate has melted.
Working quickly, pour the mixture into the prepared slice pan and smooth the top. Be careful when trying to lick the remaining fudge from the saucepan as it will be hot… Refrigerate fudge for 30 minutes until slightly firm. The fudge should only be about 1cm high in the pan – if you are making the fudge on its own and wanted it to be a thicker slab, just use a smaller slice pan.
Using a 5cm round cutter, cut rounds of the fudge and place onto a plate or tray lined with baking paper. Set rounds aside.
To make whipped chocolate ganache for the hats, place the white chocolate and cream in a small saucepan and stir constantly over a low heat until chocolate has melted and mixture turns glossy. Place into a mixing bowl and refrigerate for 1 hour, stirring every 15 minutes.
Once ganache has fully cooled, beat at high speed for 2 minutes or until mixture resembles smooth whipped cream.
Place a tablespoon of ganache onto a round of chocolate fudge and use a spoon to smooth to the edge. Place a strawberry cut side down into the ganache and press down firmly. Then roll a small amount of the ganache into a ball (roughly 1cm in diameter) and place firmly onto the top of the strawberry. Repeat this process to make a scrumptious collection of Santa Hats. Refrigerate “Santa Hats” for 2 hours for fudge to go firm and ganache to set. Enjoy!