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Top view of Billington's Candy Cane Fudge, on a wooden board next to candy canes, pine cones and a box of Billington's Light Muscovado sugar
1Total Time
30Prep Time
30Bake Time
25pieces
A little effort

Candy Cane Fudge by Benjamina Ebuehi

Celebrity recipe

0 Reviews

  • Nut free
  • Egg Free
  • Vegetarian

About the Candy Cane Fudge

Does anything sound more Christmassy than buttery fudge topped with minty shards of candy cane? Benjamina has created a perfect Christmas Eve nibble using Billington's light muscovado sugar - with it's hints of warm honey, this sugar is the difference between good, and total show-stopping fudge. These make the perfect gift, and so do her citrus gingerbread cookies.

Why not create a Christmas graze board with lots of nibbles for loved ones to indulge in? Our Gingerbread Cinnamon cupcakes and Mini rocky road Christmas pudding muffins will do just the trick. 

1Total Time
30Prep Time
30Bake Time
25pieces
A little effort

Method

  1. Step 1:

    Lightly grease a 20 x 20cm square, deep cake tin with butter, and line with baking paper

  2. Step 2:

    Melt the butter, sugar, cream, and glucose syrup in a large heavy-based saucepan over a low heat. Continue to stir until the sugar dissolves, to prevent the mixture from burning.

  3. Step 3:

    You will need a sugar thermometer to measure the temperature of the fudge. For an accurate reading, make sure that the end of the thermometer is completely coated in the mixture. Increase the heat until the fudge mixture begins to boil steadily, stirring continually, until it reaches the soft-ball stage (116°C).

  4. Step 4:

    Once the soft-ball stage has been reached, remove the pan from the heat and leave to cool until 110°C. Then stir in the peppermint extract.

  5. Step 5:

    Beat vigorously with a wooden spoon until the temperature is 60°C - this will help the fudge to thicken and sugar crystals will begin to form, giving it its smooth texture. Remove the thermometer, and continue to beat for a further few minutes.

  6. Step 6:

    Pour the fudge into the prepared tin and give the tin a tap on the work surface to level out the mixture. Sprinkle over the crushed candy canes and press down lightly, to fix them to the fudge.

  7. Step 7:

    Do not chill in the fridge, as it will make the fudge sticky. Instead, cover with baking paper and leave to set at room temperature for 24 hours before slicing into cubes.

Ingredients

  • For the candy cane fudge

    • 60g Butter (unsalted) plus extra for greasing
    • 450g Billington's light muscovado sugar
    • 400ml Double cream
    • 1 tbsp Glucose syrup
    • 1/2 tsp Peppermint extract
    • 6 Candy canes (crushed)

Utensils

  • 20 x 20 baking tin
  • Baking paper
  • Thermometer
  • Wooden spoon

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