Mincemeat Fudge | HOME MADE CHRISTMAS


There can be more to mincemeat than Mince Pies! Why not try Yvette van Boven’s delicious Mincemeat Fudge from her new cookbook, Home Made Christmas? Surprise your guests, coworkers, friends or family with these little treats for a sweet taste of Christmas.


Mincemeat fudge

Serves 10 to 12

  • 1 (12-ounce/354-ml) can evaporated milk
  • 3 tablespoons butter
  • 14 ounces (400 g) dark chocolate (70% or higher), coarsely chopped
  • Heaping ½ cup (125 g) mincemeat
  • 1½ cups (200 g) almonds, briefly toasted in a dry skillet and chopped

1. Once you’ve made mincemeat, this fudge will be . . . a piece of cake. Especially when you serve a cheese platter instead of a sweet dessert, this fudge will work as a nice sweet mini dessert to have with the after-dinner coffee.

2. While stirring, bring the evaporated milk and the butter to a boil in a saucepan. Remove from the heat and stir in the chocolate, mincemeat, and three-quarters of the almonds. Allow the chocolate to melt completely, stirring occasionally.

3. Line a 6 by 8-inch (15 by 20-cm) baking pan with parchment paper, with overhang around the edges. Pour in the chocolate mixture and smooth the surface with the back of a wet spoon. Press the remainder of the almonds across the top of the fudge and allow it to stiffen in the fridge for 4 hours.

4. Use a sharp, non-serrated knife to cut the fudge into small cubes and serve with coffee or put the cubes in a chic little bag so you can offer them to your guests as a sweet present.


Get your copy of Home Made Christmas here.

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