If you love white chocolate then this is the fudge recipe for you.
Fudge is something that I only ever make at Christmas time – probably because my husband ends up eating it all as he can’t resist it. This recipe is a particular favourite as it is very easy to make and tastes wonderful.
To make this even more suited for the holidays, you could use a shaped cookie cutter rather than cutting the fudge into squares. However, squares are easy if you are in a rush to eat 🙂
The recipe came from the December 2005 issue of Better Homes and Gardens magazine (Australian version).
Ingredients – makes about 18 pieces, depending on how you cut it:
- 550g/19 oz white chocolate melts/buttons (or white cooking chocolate if you can’t get melts)
- 395g/14 oz can sweetened condensed milk
- 1/3 cup icing (powdered) sugar, sifted
- 1/2 cups sweetened dried cranberries (I used Ocean Spray Craisins), chopped
Line a rectangular pan (approx 32cm x 18cm / 13in x 7in ) with baking paper.
Put the white chocolate and condensed milk in a large heatproof bowl which is set over a saucepan of barely simmering water (don’t let the bowl touch the water).
Stir the chocolate mixture until melted and smooth. Remove from the heat.
Mix in the icing sugar and cranberries then pour into the prepared pan.
Refrigerate for several hours until set. You can leave it overnight if you like.
Turn out of the pan and cut into squares.
Serve and enjoy!