White chocolate and cranberry fudge - Marcello Tully

This brilliant Christmas fudge recipe from Marcello Tully will not take too long to rustle up, yet will provide a treat that lasts for days over the holiday period. Alternatively, you can wrap up the fudge in some colourful cellophane and give as a gift

Ingredients

• 900ml of double cream
• 2000g of caster sugar
• 120g of butter
• 120g of glucose
• 420g of white chocolate buttons
• 100g of dried cranberries

Method

1.

Add the cream, sugar, butter and glucose to a heavy-based pan and bring to the boil, or up to a temperature of 118°C

2.

Once the fudge mix has reached the optimum temperature, combine the white chocolate drops and cranberries in a bowl and pour over the fudge

3.

Mix well to incorporate the cranberries and chocolate, then transfer to a greaseproof-lined tray. Bang the tray on the side a couple of times to level out the fudge and remove air bubbles

4.

Once almost cool, score the fudge with a large knife (to the size of the pieces required), then leave to cool before cutting them completely

Source: http://www.greatbritishchefs.com/recipes/christmas-fudge-recipe