WHITE CHOCOLATE, PISTACHIO & CRANBERRY FUDGE
Bring joy to family and friends over the festive period with a hand-tied parcel of home-made fudge.
SERVES:
6 - 8 people
COOKING TIME:
Prep: 10 mins + 2 hours chilling time
Cook: 10 minutes
INGREDIENTS:
- One 397g can of condensed milk
- 50g pistachio nuts
- 50g dried cranberries
- 200g white cooking chocolate, broken into pieces
- Zest from 1 orange
- A pinch of sea salt
METHOD:
1 - Line a small deep baking tray or brownie tin with greaseproof paper.
2 - Pour the condensed milk into a heatproof bowl and place over a pan of boiling water. Warm through for 5-10 minutes until gently simmering and thickens slightly.
3 - Remove from the heat. Immediately stir through the white chocolate. Stir through until the chocolate has melted. Add the rest of the ingredients, stir to combine then pour into the prepared tray. Smooth over the top and place in the fridge to chill for at least two hours or until set.
4 - When set, remove from the fridge, peel away the greaseproof paper and, using a sharp knife, slice into small squares.
5 - The fudge should keep in an airtight container at room temperature for up to one week and in a fridge for up to two weeks.
1 - Line a small deep baking tray or brownie tin with greaseproof paper.
2 - Pour the condensed milk into a heatproof bowl and place over a pan of boiling water. Warm through for 5-10 minutes until gently simmering and thickens slightly.
3 - Remove from the heat. Immediately stir through the white chocolate. Stir through until the chocolate has melted. Add the rest of the ingredients, stir to combine then pour into the prepared tray. Smooth over the top and place in the fridge to chill for at least two hours or until set.
4 - When set, remove from the fridge, peel away the greaseproof paper and, using a sharp knife, slice into small squares.
5 - The fudge should keep in an airtight container at room temperature for up to one week and in a fridge for up to two weeks.