I love fudge at any time of the year but decided to make a festive version but an easy quick recipe. I didn't want to make a complicated recipe using thermometers and quite technical. I think at Christmas it's nice to make things like this with the family and needs to be easy.
I will be doing a classic fudge recipe but this one is perfect for this time of year. It's packed with dried cranberries and lots of white chocolate.
It not only tastes great but looks very festive too. It would be great for presents for friends, family or neighbours.
I recommend as it's white chocolate that you keep it in the fridge and it will keep for a two weeks.
Start by lining an 8" / 20cm square baking tin with baking parchment.
Chop the cranberries into small pieces and set aside.
Take the white chocolate and roughly chop so it melts easily - keep back about 9 pieces to grate over the top later.
In a medium sized pan put the condensed milk and the chopped white chocolate.
On a low heat melt the chocolate - keep stirring so it doesn't burn.
When it is melted add the dried cranberries and vanilla bean paste and mix.
Put the chocolate mixture in the prepared tin and level and smooth with a small spatula.
Grate the saved white chocolate over the top of the fudge.
Leave to cool then place in the fridge for at least 2 hours or overnight.
Take out of the tin and remove the parchment then cut into small pieces.
Store in the fridge and it will last for two weeks.
Sarah's extra slice......
You could add some orange zest instead of the vanilla if you prefer.
Easy Cranberry & White Chocolate Fudge
Sarah's servings: 32
Sarah's skill: Easy
Baking time: None!
Ingredients:
397g Tin Condensed Milk
400g White Cooking Chocolate
100g Dried Cranberries
1 tsp Vanilla Bean Paste
Method:
Line a 8" square baking tin with baking parchment.
Chop the cranberries into small pieces and set aside.
Take the white chocolate and roughly chop so it melts easily - keep back about 9 pieces to grate over the top later.
In a medium sized pan put the condensed milk and the chopped white chocolate.
On a low heat melt the chocolate - keep stirring so it doesn't burn.
When it is melted add the dried cranberries and vanilla bean paste and mix.
Put the chocolate mixture in the prepared tin and level and smooth with a small spatula.
Grate the saved white chocolate over the top of the fudge.
Leave to cool then place in the fridge for at least 2 hours or overnight.
Take out of the tin and remove the parchment then cut into small pieces.
Store in the fridge and it will last for two weeks.