Cranberry, White Chocolate & Shortbread Fudge

Try our delicious festive fudge recipe – perfect to give away as a gift, or to serve with coffee after Christmas lunch.


Follow these steps

  • Line a square baking tin (18cm x 18cm approx) with baking parchment.
  • Place the caster sugar, butter and evaporated milk into a heavy based saucepan - melt over a low heat.
  • Once everything is melted turn up the heat slightly, stirring continuously. Once it comes to the boil, turn down the heat slightly and allow to simmer for 5 minutes.
  • Remove the pan from the heat and add the white chocolate pieces - stir until completely melted. Add the cranberries and shortbread pieces, mix well.
  • Tip the mixture into the lined baking tin and smooth over the top. Place in the fridge to set for at least a couple of hours.
  • Remove from the fridge and turn out onto a chopping board. Remove the parchment paper and cut into small cubes. Pack into festive gift bags or boxes, or store in an airtight container until ready to serve.

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