Easy Fruitcake Fudge Made with Pantry Staples

Servings: 20 pieces serving(s)

Prep time: 10 minutes

Total time: 25 minutes

Cooking time: 15 minutes

Take me to the recipe

This easy fruitcake fudge recipe is made with pantry staples like evaporated milk instead of whipping cream. Fill it with your favourite toasted nuts and dried fruit. 

Easy fruitcake fudge made with pantry staples The first fudge I ever made called for evaporated milk, not whipping cream. It was a simple chocolate fudge recipe and tasted a bit like chocolate milk and my dad’s Ovaltine.

In some ways this recipe is like a grown up version of that recipe. It uses pantry staples like evaporated milk but this recipe is filled with all of my favourite toasted nuts and dried fruit.

And one of these days I’ll try adding a teaspoon of brandy to the recipe, so it will be even more like fruitcake.

Easy fruitcake fudge made with pantry staples

The recipe calls for unsweetened chocolate but doesn’t taste too chocolaty. And if you don’t have unsweetened chocolate in the house you can substitute chocolate chips.

If you’d like your fudge to have more texture you can increase the total fruit & nut add-ins to 1 cup.

Fruitcake Fudge Recipe

Ingredients:

  • 2 squares unsweetened chocolate, chopped*
  • 2 cups sugar
  • ½ cup evaporated milk
  • ½ cup Crosby’s Fancy Molasses
  • 2 Tbsp. butter
  • ½ cup nuts (finely chopped)
  • ¼ cup raisins, currants or other dried fruit
  • 1 tsp. vanilla

*Can substitute 1/4 cup plus 1 1/2 Tbsp. bittersweet chocolate chips.

Instructions:

  1. Line an 8” x 4” loaf pan with parchment paper or grease it well.
  2. In a heavy pot combine sugar, milk and molasses. Warm over medium heat and stir until sugar has dissolved.
  3. Bring to a gentle boil and cook, stirring constantly, until mixture reaches 238°F or until a drop of the mixture forms a soft ball when dropped in cold water.
  4. Stir in the butter and chocolate and remove from heat. Continue stirring until both have melted and mixture is smooth.
  5. Pour mixture into a large bowl without scraping down the sides of the pot. (You don’t want those sugar crystals making their way into your finished fudge.
  6. Stir mixture until it has a satin sheen then stir in the fruit, nuts and vanilla.
  7. Pour into prepared pan.
  8. Cut into squares when cool.

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