Cranberry White Fudge (Print Version)
# Ingredients:
01 -
6 oz dried cranberries.
02 -
14 oz sweetened condensed milk.
03 -
1 teaspoon vanilla extract.
04 -
24 oz white chocolate chips.
05 -
A tiny pinch of salt.
06 -
Sugar crystals for the top.
# Instructions:
01 -
Take some parchment and cover a 9x9 pan, letting the edges hang over.
02 -
Pop white chocolate and condensed milk into a microwave-safe bowl. Zap it for a minute, then stir to make it creamy. Add 30 more seconds if lumps remain.
03 -
Add vanilla, dried cranberries, and a sprinkle of salt. Mix well and move fast to pour it all into the pan.
04 -
Scatter the sugar glitter on top if you’re using it and gently press it down.
05 -
Leave it at room temperature or in the fridge for 2-3 hours until it firms up nicely.
06 -
Cut into small squares and keep layers separate with wax paper in a sealed container.
# Notes:
01 -
Lasts for 2 weeks if kept out at room temperature.
02 -
Good for 5 weeks in the fridge.
03 -
Freezer-safe for up to 3 months.