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Cream Cranberry Pistachio Fudge Recipe

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This recipe for Cream Cranberry Pistachio Fudge is from Shab's Bakeology, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1. Condensed Milk – 400 gm
2. White chocolate - 546 gm
3. Vanilla extract – 1 tsp
4. Salt – 1/8 tsp
5. Dried cranberries – 120 gm
6. Pistachio salted – 92 gm
Directions:
Directions:
1. Line an 8-inch square baking dish with foil, leaving enough overhang on the sides to easily pull the fudge out once it is set. Set aside.
2. Combine the sweetened condensed milk and melted white chocolate Stirring constantly, until the white chocolate mixed completely, and the mixture is smooth. It will be quite thick.
3. Once smooth, remove stir in the vanilla and salt. Then stir in the cranberries and pistachios until evenly combined. Pour into the prepared dish and smooth the surface with a rubber spatula.
4. Cover the fudge with foil and refrigerate for 4 hours, or leave at room temperature overnight. Once set, lift the fudge out of the dish using the foil overhang. Turn the fudge upside down to remove the foil, then turn right side up on a cutting board. Cut the fudge into 1-inch squares.
5. If required add colour and essence according to the taste.
Number Of Servings:
Number Of Servings:
15- 18 pc
Preparation Time:
Preparation Time:
30 min

 

 

 

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