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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Christmas Butter Fudge

An old-fashioned recipe that's perfect to share with your neighbors.

Gooseberry Patch SEPTEMBER 2009

  • Yield: Makes 2 1/2 pounds.


  • 4 cups sugar
  • 2 cups milk
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup candied cherries, finely chopped
  • 1/4 cup pistachios, blanched


Combine sugar, milk, butter and salt in large saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Cook over medium heat, stirring occasionally, until candy thermometer reads 236°. Remove from heat immediately; set pan in cold water. Do not stir or beat until cooled to lukewarm. Add vanilla; beat until candy becomes thick and creamy and loses its shine. When candy begins to set, add cherries and nuts; fold in quickly. Pour into buttered 8" x 8" pan. Let stand at room temperature until firm. Cut into squares.

Packaging instructions:Painted Box: Apply primer, then light blue paint to the outside of a small round paper maché box and lid; allow to dry. Apply self-adhesive snowflake-shaped stickers to the box. For the knob, stack and glue several white buttons to the lid.


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Christmas Butter Fudge Recipe