Festive Cranberry, Orange and Pistachio Fudge

Ingredients

1 x 395g can sweetened condensed milk
1 cup (200g) white sugar (TBC)
100g butter
250g block white chocolate – chopped into small pieces
2 tsp orange zest
150g bag Cinderella Cranberries
½ cup (65g) shelled pistachios, toasted

Method

1. Line the base and sides of a 20cm x 20cm cake tin with baking paper.
2. Place sweetened condensed milk, white sugar and butter into a saucepan. Over a low heat stir continuously (to avoid the mixture burning) until butter is melted and mixture has come to the boil.
3. Continue stirring and cooking for 8-10 minutes until the mixture has reached the soft ball stage – if using a thermometer this will be between 112°C – 115°C. Alternatively drop a little of the mixture into a bowl of cold water. If it can be rolled into a ball it is done. If not continue cooking a stirring for a further 2 minutes.
4. Remove from the heat. Allow to stand for a couple of minutes then stir through the chopped white chocolate and orange zest until the mixture is smooth. Add the Cinderella Cranberries and toasted pistachio nuts. Stir to mix. Spoon into the prepared cake tin and smooth the top with a spatula.
5. Place in the fridge until set. Cut into squares. Store in a container in the fridge.

Notes

1. To toast pistachios. Place on a tray in a preheated 200°C oven for 5-7 minutes until golden.
2. Use a heat-proof spatula to stir the fudge while cooking to ensure the mixture doesn’t stick and burn.
3. Make sure the chocolate is at room temperature to make it easier to melt into the fudge mixture.

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