Belizean Christmas 101: How To Make Belizean Fudge

Words and Photos by Andrea K Castillo

Rounding out our Belizean Christmas 101 series, we have one of my all-time favorite deserts: Belizean-style fudge. Now, fudge in any variety is not specific to the holiday season, but it is a treat that I personally like to make for friends and family during this time of year. One thing to know about Belizean fudge is that it’s not like American fudge that contains chocolate. It’s closer to peanut brittle, composed mainly of condensed milk, sugar, and peanuts, and often rounded out with coconut, raisins, and walnuts, if you please. While this version of fudge is reflective of our colonial British heritage in its use of condensed milk and other ingredients, fudge has taken on a character of its own in Belize. For Belizeans living abroad, it’s one of those things you just tend to crave when thinking about home.

Personally, I’ve always had a sweet tooth, and, as a kid, I would patiently wait for fudge that one of the ladies in my family would make. As I got older, I thought it would be a good idea to learn how to make it on my own, as my wait time between fudge would get longer, and longer.

Around 2010, I tried out my first batch using a recipe from the Belize Hospital Auxiliary Cookbook. I used this recipe for about two years, but realized the consistency of the fudge wasn’t as crumbly as I would like, but a bit chewier, like caramel. Just this past May, I spoke with my cousin’s aunt Mazie about Belizean desserts; specifically her fudge recipe, as she has one of the best in the family. I took notes feverishly on my phone and was encouraged when she said to me, “I don’t believe in hiding recipes. They are to share with everyone.” I’m quite glad that she did.

I believe I may be outdoing myself this Christmas with all the food and drink goodies, but it makes me happy to know that I am keeping tradition. I’ve included recipes for both plain and peanut fudge to satisfy every sweet tooth!

FUDGE
Yields 9 – 12 pieces

Ingredients

1 can sweetened condensed milk

1 c. of white sugar

1 tsp. vanilla essence/extract

1 tsp. margarine/spread

Tools

1 large pot

1 wooden spoon

1 cookie sheet or long casserole dish

1 sharp knife

Process

—Grease the bottom of your cookie sheet or casserole dish.

—Pour can of condensed milk into pot along with sugar at medium high heat.

—Stir mixture constantly with wooden spoon until mixture takes on a caramel color. As the mixture cooks further, lower your heat. Do not leave pot or stop mixing, as doing so will quickly burn your ingredients!—

—After stirring your pot for approximately 15 minutes, test a drop of fudge mixture into cold water. If the mixture is solid, you may remove it from heat. If the mixture is still chewy/caramel-like, continue stirring.

—Once removed from heat, add 1 tsp. vanilla and 1 tsp. margarine to your pot, and stir. This will help solidify the mixture.

—Quickly pour your mixture into greased cookie sheet, smoothing into corners while you pour. It is very helpful if you have another hand during this step, to ensure a smooth top layer.

—Let mixture cool 5 minutes, then score into squares of your desired size.

—After approximately 5 more minutes, fully cut your fudge into squares, and serve, or store for guests.

PEANUT FUDGE

Yields 9 – 12 pieces

Ingredients

1 can sweetened condensed milk

1 c. of white sugar

2/3 c. unsalted dry roasted peanuts

1 tsp. vanilla essence/extract

1 tsp. margarine/spread

Tools

1 large pot

1 wooden spoon

1 cookie sheet or long casserole dish

1 sharp knife

Process

 —Repeat bullets 1-4 of the fudge recipe

—After stirring your pot for approximately 15 minutes, test a drop of fudge mixture into cold water. If the mixture is solid, you may remove it from heat. If the mixture is still chewy/caramel-like, continue stirring.

—Fold in 2/3 c. of peanuts into the mixture and ensure all nuts are fully covered.

—Once removed from heat, add 1 tsp. vanilla and 1 tsp. margarine to your pot, and stir. This will help solidify the mixture.

—Quickly pour your mixture into greased cookie sheet, smoothing into corners while you pour. It is very helpful if you have another hand during this step, to ensure a smooth top layer.

—Let mixture cool 5 minutes, then score into squares of your desired size.

—After approximately 5 more minutes, fully cut your fudge into squares, and serve, or store for guests.

And this is what your fudge will look like when finished:

Plain Fudge

Peanut Fudge

Fudge is a wonderful sweet treat for dinner party, family gathering, or gift idea for those that love solid, milk-based desserts. Serve them on a small platter, bag them with a ribbon, or box them for your favorite people. And if you’re looking to sample the flavor of Belize, these recipes are a great place to start —or perhaps finish, after a hearty Belizean boil up.