White Chocolate and Cranberry Fudge

Ingredients

  • 200g sugar
  • 1½ tbsp butter
  • ¼ tsp salt
  • 120ml condensed milk
  • 1 tsp vanilla essence
  • 250g white chocolate
  • 125g cranberries

Method

  1. Grease and line a 23 cm (9”) baking tin.
  2. Put the sugar, butter, salt, milk and vanilla in a heavy-bottomed saucepan. Bring mixture to the boil over a medium heat, being careful to stir it throughout so that it does not scald.
  3. Lower the heat after it has reached boiling point , and simmer for 5 min, while continuing to stir.
  4. Remove from heat and add the white chocolate, broken into pieces. Allow the heat to permeate the chocolate for a few moments before stirring to incorporate.
  5. When the chocolate has melted into the mixture, stir in the cranberries.
  6. Pour the mixture into the prepared tin and place in the fridge to set – this will take a min of 4 hours.
  7. Once set, cut into pieces and serve or wrap as a gift.
  8. This fudge can be stored in an airtight container for up to 3 weeks or freeze in a sealed container for up to 3 months.

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