Kenny Tutt’s Mince Pie Fudge

Kenny Tutt’s Mince Pie Fudge

It’s amazing when two great classics collide. With this recipe you get the best of both worlds, rich buttery fudge combined with spiced fruits and orange zest for a nostalgic taste of Christmas. This makes a brilliant gift and stocking filler, or just tuck in yourself before it’s all gone!

Fudge is pretty easy to make but it’s really important to get the right temperature using your Thermapen to bring all the ingredients together and ensure the fudge sets. Do take care when making this as you are working with very hot sugar.


Prep: 10 mins
Cook: Fudge mix to reach temperature of 113 – 116°C
Difficulty: Easy
Makes 1 x 23x23cm tin



397g tin of condensed milk
150ml whole milk
115g butter
450g Demerara sugar
2 tsp ground allspice
150g mixed dried fruit
Zest of ½ orange
1 tsp vanilla extract
1 tsp sea salt flakes


1. Line a 23x23cm tin with greaseproof paper and brush with a little oil.
2. Melt the condensed milk, whole milk, butter, and sugar in a medium, high-sided saucepan over a low heat, stirring until the sugar has dissolved.
3. Bring to a simmer over a medium heat, stirring frequently and scraping down the sides. Check regularly using your Thermapen and stirring more often after it reaches 100˚C. Turn down the heat if it begins to catch. Continue to cook until the temperature reaches 114 – 116˚C. The mixture should be dark golden brown in colour.
4. Take the mixture off the heat and let it cool for around 5-10 minutes.
5. Beat in the vanilla, salt, ground allspice, mixed fruit, and orange zest with a wooden spoon, then continue beating until the fudge has thickened and lost its shine. The more you beat the fudge the crumblier it will be. Pour into the tin and leave to set.
6. Once it’s firmed up a little, after about an hour, slice into squares and leave to cool completely. Best kept refrigerated. If you’re looking to gift the fudge, wrap individually using parchment paper or pop a few pieces into a sweet bag.



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Kenny Tutt’s Roast Venison Loin & Beetroots with Black Garlic & Rosemary

Chocolate Pistachio Fudge

Billy & Jack’s Roast Turkey, Sausage & Cranberry Ballotine


4 thoughts on “Kenny Tutt’s Mince Pie Fudge”

  • Are you sure the sugar and butter quantities aren’t the wrong way round ? Liquid butter just gathered in the bowl no matter how much I beat it . My normal recipe is 115 butter and 450 sugar

    • Thank you so much for pointing this out – you’re absolutely right and the sugar and butter measurements were indeed the wrong way around. We’re very sorry about this and have corrected this now. We hope you are able to have another go and have more success next time!

  • Absolutely delish. I took this into work @ Christmas time and everyone loved it. Had to make another batch.

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