Christmas Fudge

Soft and creamy chocolate fudge studded with your choice of edible jewels.

1. 1

   Line the base and sides of an 18-20 cm square tin with baking paper, leaving a little overhang.
   Roughly chop 85 g of the dried fruit, nuts and ginger. Break up the chocolate. Cut the butter into small pieces.
   Put the sugar, evaporated milk, milk, double cream and pinch of salt in a large high sided heavy bottomed saucepan and place over a low heat to dissolve the sugar. Once dissolved, bring to the boil then cook over a low heat, stirring regularly, until the mixture reaches 112 degrees C / 233 degrees F on a sugar thermometer (about 40 minutes).
   Once the mixture comes to temperature, remove from the heat and add the vanilla, chopped chocolate, 85g mixed dried fruit and nuts and butter. Sift in the cocoa. Mix together then spoon into a bowl.
   Leave to cool for 3 minutes, then beat for about 3 minutes with a rubber spatula or wooden spoon until it thickens and starts to lose its shine (or this can be done with a paddle attachment in a mixer on low speed).
   Spoon the fudge into the prepared tin and smooth the top with the spatula. Press the remaining fruit and nuts into the top.
   Leave for a few hours at room temperature until cold and firm, then lift out of the tin. Cut into 25 generous chunks, or more smaller ones.
   The fudge will keep in an airtight container for up to 2 weeks (but not in my house!)