White Chocolate and Cranberry Fudge is a modern American recipe for a classic fudge candy made with chiclt coholate, butter, icing sugar and dried cranberries. The full recipe is presented here and I hope you enjoy this classic American version of: White Chocolate and Cranberry Fudge.
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Ingredients:
100g white chocolate, broken into pieces
100g butter, melted
50g dried cranberries, roughly chopped
450g icing sugar
3 tbsp milk
Method:
Place the chocolate in a bain-marie (double boiler) and place over simmering water. Stir until the chocolate has dissolved. Add the butter, cranberries, icing sugar and milk. Mix thoroughly and continue to cook until the butter has melted.
Beat very vigourously until the mixture is thick and glossy then take off the heat and pour into a well greased rectangular dish (about 21 x 15cm). Set aside to cool then chill in the refrigerator until completely set before cutting into bite-sized squares.
This makes an excellent Christmas gift if placed in a good box and tied with festive ribbons.
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