“They always gives me bath salts,” complained Nobby. “And bath soap and bubble bath and herbal bath lumps and tons of bath stuff and I can’t think why, ‘cos it’s not as if I hardly ever has a bath. You’d think they’d take the hint, wouldn’t you?”
~ Terry Pratchett,
I’ve had so many requests for this festive fudge recipe from last year that I thought I’d repost it today.
This recipe is simple to make, even for beginners in the kitchen, and it tastes creamy and wonderful. The colours look very festive too. Even better, it only takes five minutes to whip up. Perfect for end-of-year gifts, sweet Christmas presents or for a tasty treat when friends drop by.
I must say that I’ve also been super-impressed with all of the photos of homemade Christmas Cakes that you’ve been sending to me too. Keep up that baking spirit!
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
*Note on chocolate – don’t use a super-cheap one as the fudge will turn out extra soft!
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 nearly 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: