Monday, 28 November 2011

White Chocolate and Cranberry Fudge Recipe - Christmas Hamper Special

White Chocolate and Cranberry Fudge 

Serves: 24

Preparation time: 1hr chill time
Cooking time: 20 mins
White Chocolate and Cranberry Fudge Ingredients:
  • 350 g (12oz) granulated sugar
  • 25 g unsalted butter
  • 175 ml (6fl oz) can evaporated milk
  • 100 g (3½oz) dried sweetened cranberries
  • 300 g (10oz) white chocolate, chopped

  •

    White Chocolate and Cranberry Fudge 
    Method:
    1. Cut a piece of baking parchment large enough to line a 1kg (2lb) loaf tin.
    2. Put the sugar, butter, and evaporated milk in a large heavy-based pan. Heat gently until the sugar has dissolved completely.
    3. Bring to the boil, stirring continuously with a wooden spoon, then reduce the heat and simmer for 5 minutes. It is a good idea to set a timer for this.
    4. Immediately remove from the heat then add the cranberries and chocolate. Allow the chocolate to melt, then quickly stir the mixture and pour straight into the tin. It will thicken immediately.
    5. Spread into the tin and chill for an hour or so until firm. Cut into squares.
    6. Use a piece of card to make a festive box for fudge. Line with baking parchment, decorate with ribbon, and attach a message.
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