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Mincemeat Fudge
Mincemeat Fudge
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Cooking Time20 mins Serves48 pieces

The seasonal flavours of mincemeat, baked into soft, crumbly fudge.


1 x 400ml tin of condensed milk

125ml whole milk

120g butter

450g demerara sugar

50ml golden spiced rum (optional)

200g mincemeat


1) Add the first 4 ingredients to a heavy-based pan on a medium-low hob and heat, stirring, until everything has melted. Increase the heat to medium, add the rum (if using) and bring to the boil, stirring. Cook for 10-15 minutes, until a blob of mixture dropped into a glass of iced water forms a soft ball that you can squeeze with your fingers – if the fudge ball sticks to your fingers, cook for a couple of minutes more until it doesn’t. (This is called the soft-ball stage; alternatively, if you have a sugar thermometer, heat the mixture until it reaches 112C.). Stir continuously, or the mixture will stick. And do take care – it will be very hot.

2) Remove from the heat and beat thoroughly with a wooden spoon. Let the mixture stand for 10 minutes, then beat it again, breaking up the crusty surface that will have developed. Add the mincemeat, along with a pinch or two of sea salt, and stir to combine, then leave again for 5 minutes.

3) Meanwhile, line a baking tray (something like 23cm x 23cm) with parchment. Beat the mixture again, then pour it into the prepared tin and transfer to the fridge. Cool for at least 3 hours, before cutting into squares.