White Christmas Fudge
Submitted by Spence
Old-fashioned white Christmas fudge loaded with pecans, walnuts, candied cherries, and candied pineapple. Cooked to soft ball stage for a creamy, melt-in-your-mouth texture.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
2 hrsThis is proper old-fashioned fudge, the kind made with sugar, corn syrup, and cream cooked to soft ball stage on the stovetop. No chocolate, no marshmallow fluff shortcuts. Just a creamy white base studded with pecans, walnuts, red and green candied cherries, and candied pineapple.
The candy-making technique here is straightforward but demands your attention. You cook the sugar mixture without stirring until it hits 240°F (116°C), then beat it immediately until it starts losing its gloss and stiffening up. That transition from glossy to matte is your signal that the fudge is setting. Miss it, and you’ll either have a sauce or a rock.
The red and green candied fruits make this a natural for Christmas gift boxes and cookie tins. It stays soft for weeks when stored in an airtight container.
Pro Tips
- Use a candy thermometer. “Soft ball stage” is precisely 240°F (116°C), and guessing by dropping sugar into water is unreliable compared to a thermometer.
- Don’t stir once the mixture starts boiling. Stirring introduces sugar crystals that make the fudge grainy instead of smooth.
- Beat vigorously and work fast once you pull it from the heat. Once the fudge starts to set, you only have a short window to fold in the nuts and fruit before it becomes too stiff to work.
- Oil your saucepan lightly before starting. This prevents sugar crystals from clinging to the sides.
Variations
- Cranberry pistachio: Swap the candied fruit for dried cranberries and shelled pistachios for a more modern holiday look.
- Bourbon white fudge: Replace the vanilla with a tablespoon of good bourbon for a Southern twist.
Ingredients
Directions
Grease a 8×8” pan with butter for the finished fudge.
Lightly oil a large, heavy-bottomed saucepan.
In it, combine the sugar, corn syrup and cream.
Cook over low heat, stirring until the sugar is dissolved.
Increase the heat to moderate and heat to boiling, stirring occasionally.
Cook, without stirring, until the mixture reaches the soft ball stage, 240F.
Remove from the heat.
Beat immediately until it begins to lose its gloss and starts to get stiff.
Add the vanilla. Slowly stir in the nuts and fruit. Pack into the prepared pan and chill.
Cut into small squares when cool.
This delicious fudge will keep soft for weeks if stored in an air-tight container in a cool place.
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