If you are looking for a stress free sweet to make this Christmas, then, this is the one. The recipe is adapted from Kraft Canada website. A five minute fudge, super easy, smooth and delicious. Slight tartness from the cranberries with the nuttiness from the pistachios in combination with the chocolate, contributes to an elegant colourful tasty holiday treat. Perfect for gift giving to family, friends, teachers, colleagues or just for entertaining to add a festive touch to the dessert platter.
I have used Wilton White Candy Melts, which were mixed in with warm condensed milk until creamy. Cranberries, shelled pistachios and vanilla extract stirred in, with the mixture poured into a dish lined with aluminum foil. Refrigerated to set for two hours or until firm, the fudge was cut into 1.25-inches square pieces. It can be stored at room temperature for a week or refrigerated for a longer shelf life. With just five ingredients, this fudge is incredibly easy to make, attractive and delightful in taste.
I have used Wilton White Candy Melts, which were mixed in with warm condensed milk until creamy. Cranberries, shelled pistachios and vanilla extract stirred in, with the mixture poured into a dish lined with aluminum foil. Refrigerated to set for two hours or until firm, the fudge was cut into 1.25-inches square pieces. It can be stored at room temperature for a week or refrigerated for a longer shelf life. With just five ingredients, this fudge is incredibly easy to make, attractive and delightful in taste.
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White Chocolate Fudge
(Yields 25 pieces - 765 grams)
Ingredients:
340 grams (2 cups) Wilton White Candy Melts (Vanilla Flavour)
3/4 cup canned sweetened condensed milk
1 cup shelled and blanched pistachios (left whole)
1/2 cup dried cranberries
1/2 teaspoon vanilla extract
Method:
Line an 8-inch square baking dish or pan with foil, leaving enough extending on the sides.
In a saucepan, heat condensed milk on low flame for a couple of minutes. Remove from heat and stir in the white chocolate until completely melted. Add vanilla extract, cranberries and pistachios. Pour mixture in the prepared pan and smoothen the top. Refrigerate for two hours or until firm.
Once the fudge is set, hold the foil and lift the fudge out of the baking dish or pan. Remove the foil and place fudge on a cutting board. Cut into 1.25-inches square pieces and store in an airtight container at room temperature for one week or refrigerate for a longer shelf life.
Note:
To read click here: Copyright & Privacy Policy
White Chocolate Fudge
(Yields 25 pieces - 765 grams)
Ingredients:
340 grams (2 cups) Wilton White Candy Melts (Vanilla Flavour)
3/4 cup canned sweetened condensed milk
1 cup shelled and blanched pistachios (left whole)
1/2 cup dried cranberries
1/2 teaspoon vanilla extract
Method:
Line an 8-inch square baking dish or pan with foil, leaving enough extending on the sides.
In a saucepan, heat condensed milk on low flame for a couple of minutes. Remove from heat and stir in the white chocolate until completely melted. Add vanilla extract, cranberries and pistachios. Pour mixture in the prepared pan and smoothen the top. Refrigerate for two hours or until firm.
Once the fudge is set, hold the foil and lift the fudge out of the baking dish or pan. Remove the foil and place fudge on a cutting board. Cut into 1.25-inches square pieces and store in an airtight container at room temperature for one week or refrigerate for a longer shelf life.
Note:
- Wilton white candy melts can be substituted with Baker's white chocolate or Hershey's white chips.
- Pistachios can be replaced with almonds.
- To blanch pistachios, remove the shells. Bring a saucepan of water to boil. Remove from heat, add the pistachios for a minute, drain and place them on a towel. Rub to loosen the skin. Spread nuts on a baking sheet and dry them overnight. Alternatively, you can dry them in a preheated oven of 300 F or 150 C for 2 to 3 minutes.
- If fudge is refrigerated for too long and hard to cut, leave it out at room temperature until it is easier to cut.
- Link to Kraft Canada White Chocolate Fudge recipe: http://www.kraftcanada.com/recipes/white-chocolate-fudge-84361
Quick & Easy Chocolate Fudge
(Yields 36 pieces - 725 grams)
Ingredients:
300 ml canned sweetened condensed milk
2 cups semi-sweet chocolate chips or milk chocolate chips
1 cup walnuts (chopped)
1/2 teaspoon vanilla extract
2 teaspoons butter (softened)
Method:
Line an 8-inch square baking dish or pan with foil, leaving enough extending on the sides.
In a saucepan, heat condensed milk on low flame for a couple of minutes. Remove from heat and stir in the chocolate chips until completely melted. Add butter, vanilla extract and walnuts. Pour mixture in the prepared pan and smoothen the top. Refrigerate for two hours or until firm.
Once the fudge is set, hold the foil and lift the fudge out of the baking dish or pan. Remove the foil and place fudge on a cutting board. Cut into 1.25-inches square pieces and store in an airtight container at room temperature for one week or refrigerate for a longer shelf life.
(Yields 36 pieces - 725 grams)
Ingredients:
300 ml canned sweetened condensed milk
2 cups semi-sweet chocolate chips or milk chocolate chips
1 cup walnuts (chopped)
1/2 teaspoon vanilla extract
2 teaspoons butter (softened)
Method:
Line an 8-inch square baking dish or pan with foil, leaving enough extending on the sides.
In a saucepan, heat condensed milk on low flame for a couple of minutes. Remove from heat and stir in the chocolate chips until completely melted. Add butter, vanilla extract and walnuts. Pour mixture in the prepared pan and smoothen the top. Refrigerate for two hours or until firm.
Once the fudge is set, hold the foil and lift the fudge out of the baking dish or pan. Remove the foil and place fudge on a cutting board. Cut into 1.25-inches square pieces and store in an airtight container at room temperature for one week or refrigerate for a longer shelf life.
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