Pistachio and Cranberry white chocolate fudge

Step aside summer body... here comes the Pistachio & Cranberry white chocolate fudge! 
A special thanks to Nita West for this yummy recipe.

INGREDIENTS

  • 1 tin Sweetened condensed milk
  • 450g White chocolate, chopped / buttons (I used BELCOLADE BELGIAN white for a super smooth luxurious fudge texture from Value baking supplies)
  • 1 tablespoon Unsalted Butter
  • 1/2 teaspoon Vanilla extract
  • 1 cup Dried cranberries, chopped
  • 1 cup Pistachios, shelled (1 packet of 250g Montagu unshelled)

Method

1. Line an 8x8 inch pan with baking paper.
2. Over a double boiler, heat the condensed milk, stirring to check that the
condensed milk heat evenly.
3. Stir in ¾ of the chocolate and butter before the condensed milk starts to boil.
4. Take the mixture off the heat, and stir in the last chocolate to cool down the
mixture.
5. Once all the chocolate is melted and the mixture is smooth, fold in the vanilla,
cranberries and pistachios.
*You can reserve a few cranberries and pistachios chopped up for sprinkling
as decoration on top of the fudge.
6. Mix well and pour into your mould.
7. Tap a few times on the counter to smooth out the surface.
8. Decorate if required.
9. Leave in the fridge for 4-5 hours to set.
Slice into 16 large pieces or 25 medium-sized.
10. Serve and enjoy
 
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