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White chocolate and cranberry fudge recipe

White chocolate and cranberry fudge

PT20M

1
Add the cream, sugar, butter and glucose to a heavy-based pan and bring to the boil, or up to a temperature of 118°C
  • 450ml of double cream
  • 1kg caster sugar
  • 60g of butter
  • 60g of glucose
2
Once the fudge mix has reached the optimum temperature, combine the white chocolate drops and cranberries in a bowl and pour over the fudge
  • 210g of white chocolate buttons
  • 50g of dried cranberries
3
Mix well to incorporate the cranberries and chocolate, then transfer to a greaseproof-lined tray. Bang the tray on the side a couple of times to level out the fudge and remove air bubbles
4
Once almost cool, score the fudge with a large knife (to the size of the pieces required), then leave to cool before cutting them completely

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