Christmas Fudge

This is the fudge that fills tin after tin at Christmas, wrapped in waxed paper and tucked into gift boxes for neighbors, teachers, and anyone lucky enough to be on your list.

A classic cooked fudge base of sugar, cream, and corn syrup gets beaten until thick and creamy, then loaded with candied pineapple, bright red candied cherries, sliced almonds, and broken pecans.

Every piece looks like a stained glass window with all those jewel-toned fruits and golden nuts pressed into the creamy base.

Let it rest in the fridge for a full day before cutting. Patience makes the texture smooth and sliceable.

Kitchen Tips

• Use a candy thermometer and cook to exactly the soft-ball stage. No guessing. This is the difference between fudge that sets and fudge that stays soupy.
• Don’t stir while cooking. Stirring introduces crystals and makes the fudge grainy. Let it bubble undisturbed.
• Beat with an electric mixer until it loses its gloss and starts to thicken. This can take several minutes. You’ll feel it start to resist the beaters.
• Press firmly into buttered pans. The nuts and fruit create air pockets if you don’t pack it down.