White chocolate and cranberry fudge
- Petit four
- Easy
- 20
- 20 minutes
PT20M
This brilliant Christmas white chocolate fudge recipe from Marcello Tully will not take too long to rustle up, yet will provide a treat that lasts for days over the holiday period. Alternatively, you can wrap up the fudge in some colourful cellophane and give as a gift.
Ingredients
- 1kg caster sugar
- 450ml of double cream
- 60g of butter
- 60g of glucose
- 210g of white chocolate buttons
- 50g of dried cranberries
Equipment
- Sugar thermometer
Method
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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White chocolate and cranberry fudge
