Monday, December 24, 2012

CakeBaker-White Chocolate & Cranberry Fudg

50g (12oz) granulated sugar
25g (1oz) unsalted butter
170ml (6fl oz) can evaporated milk
100g (3½oz) dried sweetened cranberries
300g (10oz) white chocolate, chopped

Cut a piece of baking paper big enough to line a shallow 25x20cm (10x8in) baking tin.

Put the sugar, butter, and evaporated milk in a large heavy-based pan. Heat gently until the sugar has dissolved completely.

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.

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.

Spread into the tin and chill for an hour or so until firm. Cut into squares.

Use a piece of card to make a festive box for the fudge. Line with baking parchment, decorate with ribbon, and attach a message.

Recipe shared via Tesco

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