I sometimes think we expect too much of Christmas Day. We try to crowd into it the long arrears of kindliness and humanity of the whole year. As for me, I like to take my Christmas a little at a time, all through the year. And thus I drift along into the holidays — let them overtake me unexpectedly — waking up some fine morning and suddenly saying to myself: “Why, this is Christmas Day!” ~ David Grayson
Right now my little farmhouse has become a Christmas Food factory. I like to gift little boxes of Christmas Treats to the many helpful people I’ve encountered during the year. So there will be boxes for our favourite baristas and wait staff, boxes for the kitchen hands, boxes for the tractor repair man and the boys at the pool shop, for the lovely farmers at the local markets, boxes for our friends at the butcher and the fish shop, for the doctors and their staff, at our local book store, and of course I’ll keep a little back too, for sharing at home. 🙂
This recipe is simple to make, even for beginners in the kitchen, and it tastes creamy and wonderful. The colours look very festive too!
And the best thing is, it only takes five minutes to whip up.
400g white chocolate, 40g butter, 1 x 395g tin of sweetened condensed milk, 1/3 cup shelled pistachio nuts, 1/2 cup dried cranberries, 1 cup macadamia nut pieces
Use baking paper to line a 23cm (9 inch) square tin, which gives a thick slab of fudge, but don’t panic if you don’t have that sized tin – just use you whatever you have to hand.
Measure out your nuts and cranberries and mix them together in one bowl. Feel free to add a few more, or to eat a few. After all, it’s Christmas!
Melt butter in a large saucepan over low heat. Then break in your chocolate.
Tip the condensed milk into your saucepan and then allow it all to melt. Stir with a strong wooden spoon. The mixture will come together quickly so watch it carefully. Keep that heat low!
When it is pulling together in a shiny thick mixture add in the nuts and cranberries and stir through.
Quickly spoon the fudge into the paper-lined tin. If the mixture isn’t spreading well wet your hand and then use your wet hand to carefully push the mixture to the edges of the tin and to smooth the top.
Leave in fridge for a few hours to set. Can also be stored in the freezer. To serve, cut into small pieces.
If you live in Australia or anywhere else tropical (or if your central healing is turned up!), keep this fudge in the fridge or freezer, as it will become quite soft in warm weather.
If you’d like to try this fudge in other flavours click here for more ideas: