Christmas Fudge

Christmas Fudge Recipe with Pineapple, Cherries, and Nuts

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 16

Introduction

Christmas Fudge is a delicious and festive treat that is perfect for the holiday season. This sweet and nutty fudge is packed with dried preserved pineapple, candied cherries, brazil nuts, walnuts, and pecans, making it a decadent and indulgent dessert.

History

Fudge has been a popular confection for many years, with its origins dating back to the late 19th century. The exact history of Christmas Fudge is unclear, but it is believed to have originated in the United States as a holiday treat that is enjoyed by many during the Christmas season.

Ingredients

1 cup dried preserved pineapple
0.5 cup halved candied cherries
1.5 cup halved brazil nuts
1.5 cup broken walnuts
2 cup pecan halves
3 cup granulated sugar
1.5 cup light cream
1 cup white corn syrup
1 tsp salt
2 tsp vanilla extract

How to prepare

Grease two 9x9x2 inch pans.
Combine the first 5 ingredients.
Combine the sugar with the next three ingredients in a 3 qt (2.84 liter) saucepan and heat over low heat until the sugar is dissolved (stir the mixture).
Cover the pan and bring the mixture to a boil; boil for 1 minute, or until all the sugar crystals on the side of the pan have melted.
Remove the cover (if using a candy thermometer, set it in place).
Continue gently cooking, stirring occasionally, until the mixture reaches 236°F (113°C) or until a little mixture in cold water forms a softball.
Remove from heat; add vanilla, then, with an electric mixer set at medium speed, or with a spoon, beat until the mixture is creamy and begins to hold its shape.
Thoroughly mix in the fruits.
Press into the pan and chill until firm enough to cut.

Variations

Add in different dried fruits such as apricots or cranberries for a unique twist on this classic recipe.
Swap out the nuts for your favorites such as almonds or pistachios for a different flavor profile.

Cooking Tips & Tricks

Be sure to grease your pans well before pressing the fudge mixture into them to prevent sticking.

- Use a candy thermometer to ensure that the fudge reaches the correct temperature for the perfect texture.

- Allow the fudge to chill in the refrigerator until firm before cutting into squares for serving.

Serving Suggestions

Serve Christmas Fudge as a sweet treat at holiday parties or package it up in festive tins to give as gifts to friends and family.

Cooking Techniques

Be sure to cook the sugar mixture to the correct temperature to ensure that the fudge sets properly.

Ingredient Substitutions

You can use different types of nuts or dried fruits in this recipe to suit your taste preferences.

Make Ahead Tips

Christmas Fudge can be made ahead of time and stored in an airtight container in the refrigerator for up to two weeks.

Presentation Ideas

Cut the fudge into small squares and place them on a festive platter for a beautiful presentation.

Pairing Recommendations

Serve Christmas Fudge with a cup of hot cocoa or a glass of eggnog for a delicious holiday treat.

Storage and Reheating Instructions

Store Christmas Fudge in an airtight container in the refrigerator for up to two weeks. Allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 2g

- Sugars: 30g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 2%

- Calcium: 2%

- Iron: 4%

Alergens

Contains nuts

Summary

Christmas Fudge is a sweet and nutty treat that is high in carbohydrates and fats, making it a decadent dessert option for the holiday season.

Summary

Christmas Fudge is a delicious and festive treat that is perfect for the holiday season. Packed with dried fruits and nuts, this sweet and nutty fudge is sure to be a hit at any holiday gathering.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a cold winter day, just a few weeks before Christmas, and my dear friend Martha had invited me over for a cup of tea. As we chatted and sipped our tea, she suddenly disappeared into the kitchen and returned with a plate of the most decadent-looking fudge I had ever seen.

"Try this," she said, handing me a piece. The fudge was rich and creamy, with just the right amount of sweetness. It melted in my mouth, leaving a lingering taste of chocolate and nuts.

"This is amazing!" I exclaimed. "Where did you learn to make this?"

Martha smiled and told me that the recipe had been passed down through her family for generations. She had learned it from her own grandmother, who was known for her delicious Christmas treats. She offered to share the recipe with me, and I eagerly accepted.

The next day, I gathered all the ingredients and set to work in my own kitchen. I followed Martha's instructions carefully, melting the chocolate, stirring in the nuts, and pouring the mixture into the pan to set. As the fudge cooled, I couldn't resist stealing a few bites, savoring the rich flavor and the memories of my time with Martha.

When the fudge was finally ready, I packaged it up in festive tins and brought it to a family gathering. My children and grandchildren devoured the fudge, declaring it the best they had ever tasted. From that day on, Martha's Christmas Fudge became a holiday tradition in our household.

Over the years, I have continued to make Martha's fudge, tweaking the recipe here and there to suit my own tastes. I have added different types of nuts, experimented with flavors like peppermint and caramel, and even tried my hand at making a white chocolate version. Each batch is a labor of love, a reminder of the joy and warmth of the holiday season.

But it wasn't just Martha's fudge that became a part of my culinary repertoire. Over the years, I have collected recipes from friends, family, and even strangers. Each recipe tells a story, a connection to the past and a glimpse into someone else's world.

There was the recipe for pumpkin pie that I learned from my mother, who had learned it from her own mother. The secret, she told me, was a dash of cinnamon and a sprinkle of nutmeg, just enough to bring out the sweetness of the pumpkin.

Then there was the recipe for chicken soup that I picked up from a neighbor during a particularly harsh winter. She had shown me how to simmer the broth slowly, adding in carrots and celery for flavor. The soup was hearty and comforting, perfect for chasing away the winter chill.

I also learned a recipe for beef stew from a colleague at work, who had grown up on a farm and knew all the tricks for tenderizing tough cuts of meat. She had taught me to brown the meat first, then add in onions and garlic for depth of flavor. The stew had been a hit at a potluck, disappearing within minutes of being served.

And of course, there were the recipes that I had discovered on my own, through trial and error and a healthy dose of curiosity. I had spent hours in the kitchen, experimenting with different ingredients and techniques, until I had perfected my own versions of classics like lasagna, chocolate chip cookies, and roast chicken.

But it was Martha's Christmas Fudge that held a special place in my heart. Every year, as the holiday season approached, I would pull out her recipe and get to work in the kitchen, surrounded by the warmth and love of my family. The fudge would be a centerpiece of our holiday celebrations, a sweet reminder of the traditions and memories that we held dear.

As I grow older, I find comfort in the familiar rituals of cooking and baking. Each recipe I make is a connection to the past, a way of honoring the people who have taught me so much over the years. I may not be a professional chef, but in my own kitchen, surrounded by the laughter and chatter of my loved ones, I am a master of my craft.

And so, as I prepare to make another batch of Martha's Christmas Fudge this year, I do so with a grateful heart and a joyful spirit. The fudge may be just a simple treat, but to me, it is a symbol of love, tradition, and the enduring power of food to bring us together. And for that, I am truly grateful.