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.
300g caster sugar
170mls (1 small tin) evaporated milk
300g white chocolate, broken into small pieces
80g dried, sweetened cranberries
60g Dean's Shortbread, broken into small pieces
Follow The 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.