12 Bakes of Christmas: White Chocolate and Cranberry Fudge


This delicious fudge can be a great gift and is surprisingly easy to make! It’s incredibly moreish and is perfect for the person in your life with a sweet tooth.

Recipe adapted from Tesco


Image from aspoonfulofyummy.com
Image from aspoonfulofyummy.co
  • 410g (13 1/2oz) tin evaporated milk
  • 500g (1lb) caster sugar
  • 150g (5oz) butter
  • 2tsp vanilla extract
  • 100g (3½oz) dried sweetened cranberries
  • 300g (10oz) white chocolate, chopped

1. Lightly butter an 18cm square cake tin or line with foil. Combine the evaporated milk, sugar and butter into a heavy-based saucepan. Heat slowly, and stir constantly, until the sugar has dissolved and the butter has melted.

2. Bring to the boil and boil, Keep stirring for 20 minutes. The mixture should become thicker, and become a glossy brown colour. Cook until the mixture is golden brown and thickened and then drop a little into a glass of cold water.

3.You should be able to pick the cooled drop up and roll it between your thumb and forefinger. If it’s still too runny, cook for another five minutes and try again. Allow the mixture to continue to boil for another five to ten minutes, stirring all the time. Then take off the heat and allow the fudge to cool for five minutes.

4.Using an electric hand-held mixer, if you have one, beat the mixture in the pan until it starts to thicken and loses its gloss.  Its texture should change from smooth to slightly gritty. Add the vanilla extract, then add the cranberries and white chocolate and stir in. Pour into the prepared tin and leave to set.

Image from fudgemental.co.uk
Image from fudgemental.co.uk

5. Once the fudge has set, cut it into small squares. You can really be creative with the packaging and presentation of the fudge! Try cellophane bags tied with ribbons for an easy and eye catching gift.






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