White Chocolate Fudge with Cranberries and Pistachios

October 30th 2015

White Chocolate Fudge with Cranberries and Pistachios If I had known fudge would be so easy to make I would have made it much sooner. This version is based on sweetened condensed milk and chocolate and not the sugar caramel version.

Not having to make a caramel makes it so much easier. No thermometers, burnt sugar or liquid lava to work with.

You can substitute the chocolate and flavors with whatever you prefer. To make the fudge you can use 2 methods. Method one by using a water bath and method two by heating the condensed milk and chocolate directly in a saucepan.

A water bath helps with not overheating the mixture, but will take a little longer. With a saucepan remember you only need to melt the mixture, don’t over heat and don’t let it bubble.

White Chocolate Fudge with Cranberries and Pistachios

Ingredients:
1 can sweetened condensed milk, 397 g
500 g white chocolate, in small pieces
1 ts vanilla extract
20 g butter + extra for the tin
65 g pistachios
70 g dried cranberries

Roughly chop the pistachios. Dried cranberries tend to stick together, loosen them to make it easier to mix through the fudge.

Keep 2 tablespoons of pistachios and 2 tablespoons of cranberries separate to sprinkle on top of the fudge.

Butter and line a brownie tin. Overlap the baking parchment to easily pull the fudge from the tin.

Pour the condensed milk in a saucepan and add the white chocolate. Put on a low to medium heat and stir frequently until all the chocolate has melted and you have a smooth liquid mixture. Add the butter and vanilla extract, stir until the butter has melted and incorporated.

Remove from the heat and stir in the pistachios and cranberries. Pour the mixture in the brownie tin and even it out. Sprinkle with the remaining pistachios and cranberries.

Leave to cool for a couple of hours to firm up. When you have a fairly high room temperature you can finish cooling the fudge inside the fridge.

Use the parchment to pull the fudge from the tin and cut into 3-4 cm pieces.

Store in an airtight container inside the fridge if you don’t eat the fudge directly.

White Chocolate Fudge with Cranberries and Pistachios So easy and delicious! I will definitely try making fudge again with different flavors.

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