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Black forest fruit fudge

Hello lovelies! I hope you are enjoying the weekend. I have been busy this morning whipping up a batch of soft, creamy fudge flavoured with blackberries, blueberries, blackcurrants and cherries, thus called my Black Forest fruit fudge.

I am now off to work on some new packaging ideas for it...

You must use a candy thermometer as making fudge is an exact science.
You can use a heavy based saucepan if you do not have a jug.
Remember the mixture gets very hot, so please take care.

Gluten Free

24 Pieces


Black forest fudge

  1. Line a 20cm (8") square pan with baking parchment

  2. Lightly mush the fruit with a fork

  3. Place the fruit, butter, sugar, cream and condensed milk in a heavy based jug

  4. Stir using a wooden spoon over low heat until sugar has dissolved

  5. Now turn up heat to medium and bring mixture to a boil, stirring occasionally so mixture does not stick to bottom of pan

  6. Place candy thermometer in jug and leave until mixture heats to "soft ball", 240 deg F

  7. Remove from heat

  8. Using an electric whisk or food mixer, beat mixture for about 15 minutes until it loses its gloss and starts to lightly crumble

  9. Place mixture into prepared pan and push down so the fudge is an even layer

  10. Leave to set for a few hours

  11. Cut into small squares

  12. Store in airtight container in fridge


Black forest fudge

  • 75g butter (unsalted )

  • 700g granulated sugar

  • 200ml double cream

  • 200ml condensed milk

  • 50g cherries (fresh or frozen, defrosted)

  • 50g blackberries (fresh or frozen, defrosted)

  • 50g blackcurrants (fresh or frozen, defrosted)

  • 50g blueberries (fresh or frozen, defrosted)


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